How can I store the croquettes?

In the refrigerator: unbreaded cheese cubes can be kept covered for 1 day. Breaded but uncooked croquettes can also be kept in the refrigerator for up to 1 day. In the freezer: breaded croquettes can be frozen on a tray and then stored in a bag (up to 2 months). Bake them from frozen for a little longer. Reheating: To make cooled croquettes crispy again, bake them in the oven for 5–6 minutes at 180°C or in the air fryer.

Which blue cheese works best?

Semi-soft cheeses such as Saint Agur, Gorgonzola piccante or Bleu d'Auvergne are ideal.

Can I also make this in the oven or air fryer?

Yes! Bake them in the oven at 200°C or in the air fryer at 180°C for 8–10 minutes until golden brown.

Can I use regular breadcrumbs instead of panko?

Yes, but panko makes for a lighter, crispier crust.

How do I prevent the cheese from leaking out during baking?

Make sure the cheese is nice and cold when breading, and if necessary, bread it twice.

Soft blue cheese croquettes

Name: Soft blue cheese croquettes
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: 250 to 300 grams of soft blue cheese or blue cheese (such as cambonzola, Bleu d&#39;Auvergne, Rochebaron, Saint Agur, etc.); flour (about 6 tablespoons); 2 eggs; salt and pepper; panko (Japanese breadcrumbs – about 8 tablespoons); neutral oil (sunflower oil or peanut oil – 1 cm in the pan); finely chopped fresh parsley

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45min

These blue cheese croquettes are a delicious appetizer with a crispy outer layer and a soft, cheesy center. Super simple to make, but they're always a hit. Perfect as a starter, appetizer, or with a salad. Use a soft blue cheese for the best combination of creaminess and texture. Delicious with, for example,beetroot cranberry chutney.

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Ingredients

What do you need?

Quantity: 4P

For the croquettes
250 to 300 grams of soft blue cheese or blue cheese (such as cambonzola, Bleu d'Auvergne, Rochebaron, Saint Agur, etc.)

For breading à l'anglaise
flour (about 6 tablespoons)
2 eggs
salt and pepper
panko (Japanese breadcrumbs – about 8 tablespoons)

Before baking
neutral oil (sunflower oil or peanut oil – 1 cm in the pan)

Finishing
finely chopped fresh parsley

250 to 300 grams of soft blue cheese or blue cheese (such as cambonzola, Bleu d'Auvergne, Rochebaron, Saint Agur, etc.)

flour (about 6 tablespoons)
2 eggs
salt and pepper
panko (Japanese breadcrumbs – about 8 tablespoons)

neutral oil (sunflower oil or peanut oil – 1 cm in the pan)

finely chopped fresh parsley

Make it veggie!

This recipe is already completely vegetarian. Use cheese with vegetarian rennet if desired.

Preparation method

How do you make this?

Prepare: Cut the blue cheese into slices of approximately 1 cm thick. Cut the cubes into equal sized pieces. Place the cubes at least 30 minutes in the refrigerator so that they are firm enough to bread.

Set up your breading station: Prepare three bowls: one with flower, one with beaten eggs with a sniff salt and pepper, one with panko.

Bread the cheese: First put the cheese cubes through the flower (knock lightly), then through the egg mixture (make sure every piece is well covered, including the edges!), and finally, panko. Press firmly so that the panko adheres well.

Fry the croquettes:Heat a generous layer (about 1 cm) neutral oil in a wide pan over medium heat. Fry the croquettes for about 3 minutes in total: after Turn over for 1.5 minutes, until they are golden brown.

Drain:Let it drain on kitchen paper.

Finishing and serving: Arrange on a plate and finish with some finely chopped parsley. Serve immediately!

Tips

Choose a cheese that is soft but not runny. Overly creamy cheeses are difficult to bread.
Want an extra crispy crust? Then bread it twice (double breading).
Serve with a spoonful of fig jam or a mustard-honey dip for contrast.