Cheese Croquettes Recipe

A hot crispy treat, ideal for use as a canape, or a light meal with a leafy salad.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Unsalted butter : 150 g
  • Plain flour : 150 g
  • Onion(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Semi-skimmed milk : 1000 ml
  • Plain flour : 200 g
  • Breadcrumbs : 200 g
  • Whole egg(s) : 4 whole
  • Grated nutmeg : 3 pinch(es)
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn


  • ETAPE 1

    Peel and finely chop the garlic and the onion.

  • ETAPE 2

    Melt the butter in a large frying pan and then add the onions. Saute for about 2 minutes or until translucent and soft. Season with salt and pepper and then stir in the flour. Cook for 1 minute and then remove from the heat.

  • ETAPE 3

    Heat the milk in a saucepan. Once it comes to the boil, add it to the onions and flour and whisk to make a smooth sauce. Return to a medium heat and cook until you have a thick, creamy sauce. Season with salt, pepper and nutmeg.

  • ETAPE 4

    Pour the mixture into a baking tray or dish and chill in the fridge for 1 hour or until well chilled and easy to handle.

  • ETAPE 5

    In a small mixing bowl, beat the eggs until frothy. Combine the bread crumbs and flour in a second bowl and season with salt and pepper.

  • ETAPE 6

    Take handfuls of the cheesey mixture and roll into logs about 3/4 of an inch thick. Cut each roll into croquettes 1 and a half inches long. Dip each one into the egg wash, shake off the excess and then roll through the seasoned breadcrumbs. Place on a baking sheet and cover with cling film. Chill in the fridge for at least an hour.

  • ETAPE 7

    Heat your deep fat fryer or a large pan of sunflower oil. Test that the oil is hot by adding a little bit of bread or one of the croquettes to the oil and it should sizzle when added. Add the croquettes to the pan in small batches and cook for 3 to 4 minutes or until golden brown. Once cooked, place on kitchen paper to get rid of excess oil.

Chef's tip

«To give a really classical dish, try adding finely diced serrano ham.»

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