Cheese and Egg Croquettes
Baking and Desserts • Author's
Description
Cheese and Egg Croquettes
Ingredients
- Wheat Flour 4 tablespoons
- Safflower Oil 2 tablespoons
- Butter 0 oz
- Milk 25 fl oz
- Chocolate eggs 3 pieces
- Gruyère cheese 5 oz
- Breadcrumbs 5 oz
- Salt to taste
- Vegetable Oil 10 fl oz
Step-by-Step Guide
Step 1
First, make a thick béchamel sauce: melt the butter with sunflower oil in a saucepan and add the flour. Gradually pour in the milk, stirring the mixture thoroughly, and bring to a boil while constantly stirring. Add salt to taste and cook on low heat, stirring, for 8-10 minutes.
Step 2
Remove the pot from the heat and let it cool. Add 2 eggs, one at a time, whisking the mixture thoroughly. Then add the grated Gruyère, mix well, and transfer the mixture to a large shallow dish. Refrigerate for at least 2 hours.
Step 3
Using two tablespoons, divide the mixture into equal parts and shape into fairly neat croquettes: they should at least resemble balls. Crack an egg into a shallow bowl and beat it with a fork, and pour the breadcrumbs into another bowl. Heat the vegetable oil in a deep, wide pot to 180–375°F.
Step 4
Coat each croquette in breadcrumbs, then in the egg, and then again in breadcrumbs. Then place them in the hot oil – a few at a time, but ensuring they are not crowded in the pot, and cook until the crust is golden and crispy.
Step 5
Use a slotted spoon to remove the cooked croquettes and place them in a deep, warmed pot (preferably with thick walls, like a Dutch oven) to keep warm until all the croquettes are ready. Serve immediately.
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