What sauce goes well with cheese croquettes?

Cheese croquettes are delicious with a mustard sauce or a sweet chili sauce. You can also make a simple yogurt dip with some fresh herbs like chives or parsley.

What is the best way to serve cheese croquettes?

Cheese croquettes are often served as an appetizer or as a snack, with a dipping sauce like mustard or mayonnaise. They can also be served as part of a larger dish, such as a cheese platter or a snack board.

How do I prevent my cheese croquettes from bursting open in the deep fryer?

Fortunately, you can easily prevent this by breading very carefully. Make sure the croquettes are first completely covered with flour, then roll them through the egg white, ensuring no bare spots remain before they go into the breadcrumbs. For extra safety, you can even double bread them: after the breadcrumbs, put them through the egg white and breadcrumbs once more. Also, never fry too many at once, as this will cool the fat too quickly.

Can I freeze the homemade cheese croquettes?

Absolutely! This recipe is perfect for making in large batches. Once the croquettes are fully breaded, place them separately on a tray or plate and put them straight into the freezer. Once they are frozen solid, you can store them together in a freezer bag or container. You can store them for up to 3 months and they can go straight from the freezer into the fryer (just fry them for about 2 minutes longer at 175°C).

Make your own Cheese Croquettes

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35 min + 1 night to set in the fridge

That crispy crust on the outside and that delicious, runny filling on the inside... pure bliss on a plate! You really must try making cheese croquettes yourself. It takes some effort but it's not super difficult. The result? A croquette that tastes a thousand times better than the frozen ones from the supermarket. Ideal as a festive starter or simply as a guilty pleasure snack during the weekend.

And for the gourmets: you can make these croquettes with different types of cheeses. Be sure to try these blue cheese croquettes!

That crispy crust on the outside and that delicious, runny filling on the inside... pure bliss on a plate! You really must try making cheese croquettes yourself. It takes some effort but it's not ...

Ingredients

What do you need?

Quantity:

450 g cheese (Gruyère, Appenzeller, Comté, Parmesan)
200 g butter
200 g flour
1 dl cream
1 l cold milk
Pepper salt
Nutmeg
6 yolks, 2 eggs
1 bowl breadcrumbs
1 bowl flour
4 egg whites beaten in a bowl with a pinch of salt
1 bunch curly parsley
2 lemons

Preparation method

How do you make this?

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First, make the roux. In a tall pot, let the butter foam well, add the flour all at once and let it cook for 2 to 3 minutes.

Add a little more than half of the milk and whisk out the lumps until you have a thick smooth paste.

Add the rest of the milk and let everything simmer again for 2 to 3 minutes while stirring vigorously.

Now mix in all the cheeses thoroughly, stirring again until it bubbles on the stove.

Mix the eggs with the cream and season with pepper, salt, and nutmeg.

Add this last and stir vigorously until it bubbles again on the stove.

Grease a square or rectangular dish well with oil, pour in the cheese mixture.

Cover it with plastic wrap, you can also cover the dish with plastic wrap, pressing it well into the edges.

Let it set in the fridge for 1 night.

Remove the top plastic, turn it out onto a board and remove from the mold.

Remove the plastic.

Cut the mixture into equal squares, coat in flour and shape as desired, can be round or oval, whichever you find easiest.

Make sure there are no bare spots without flour, dip in the egg white, covering all around, and finally coat well with breadcrumbs, sprinkle some breadcrumbs on a plate and place the breaded croquettes on top.

You can keep them wrapped in the fridge for 5 days, or you can also freeze them.

Fry them for 4 minutes at 175°C, placing them not too close together in your fryer.

If they are frozen, fry them for 2 minutes longer, depending on the thickness of your croquettes.