Cheese and Egg Croquettes

Baking and Desserts | Author's cuisine

⏳ Time

30 minutes + 2 hours

🥕 Ingredients

🍽️ Servings

Description

Cheese and Egg Croquettes

Ingredients

Wheat Flour - 4 tablespoons
Safflower Oil - 2 tablespoons
Butter - 1.4 oz
Milk - 25 fl oz
Chocolate eggs - 3 pieces
Gruyère cheese - 7.1 oz
Breadcrumbs - 6.2 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 180–374°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.