"Cheese croquettes served with a fresh tomato and salade is a delicious appetiser or multiply for a simple yet impressive vegetarian starter."
Ingredients for Cheese Croquettes:
- 3½ oz -100g butter
- 3½ oz - 100g flour
- 2,1cups ½l milk
- 6 oz grated emmental
- 6 oz - 100g grated parmesan
- 3 egg yolk
- pepper, salt and nutmeg
- bread crumbs
- 3 egg white mixed with 2 spoons of water
How to make Cheese Croquettes:
Melt the butter and add the flour to make a roux.
Stir with a whisk until you get a solid roux. Stir and let the roux dry out a bit, until you smell the scent of baked cookies.
Add the milk to the roux, stirring constantly with the whisk until the sauce thickens.
From now on, use a wooden spoon. Sprinkle the gratedvcheese in the pot and let the cheese melt, stirring in the warm bechamel.
Add the egg yolks to the cheese mixture and stir until you get a smooth mixture.
Add pepper, salt and nutmeg according to your taste.
Place the mass on a foil covered plate and place this in the fridge until the mass becomes stiff.
When the batter is stiffened you can finish the croquettes. Everything starts with the breading. Provide three saucers containing a generous amount of flour, beaten eggs and breadcrumbs.
Divide the mass in portions.
Get each side of the croquettes first in flour and gently knock off the excess flour.
Dip the croquettes in the egg white, note that each side is well covered with a layer
of egg. If not, then it goes back and error ...
And than in the bread crumbs.
Bake the cheese croquettes in the deep fryer on a temperature of 345°F - 180°C until golden. Fry croquettes not too much at once.
Let the croquettes leak on paper and then serve them with parsley, a lemon and mixed salad on the side.