Belgian Cheese Croquettes

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These cheese fritters can be kept warm in a 250°F oven after they have been fried.

Difficulty: Medium

Hands-on: 1 hourTotal: 9 hours 15 minutes

Serves: 36

Ingredients

  • 1 clove
  • ¼ small onion
  • 1 bay leaf
  • ¾ cup whole milk
  • 3 Tbsp. salted butter
  • ½ cup all-purpose flour
  • ⅛ tsp. ground white pepper
  • ⅛ tsp. nutmeg, freshly grated if possible
  • 1¾ cups shredded Gruyere cheese
  • 1 cup grated Parmesan cheese
  • 1 egg yolk
  • ½ cup all-purpose flour
  • 1 egg white
  • ¼ tsp. salt
  • 1 tsp. vegetable oil
  • 1 cup dry breadcrumbs
  • 2 cups vegetable oil

Directions

  • Poke the clove into the quarter onion and place the onion and the bay leaf in a saucepan with the milk. Heat the milk over medium-high to scalding (not quite boiling) and then remove it from the heat. Let steep for 15 minutes, then remove and discard the onion and bay leaf.
  • Meanwhile, melt the butter in another saucepan, add ½ cup of flour, and cook over medium heat for a few minutes, stirring with a wooden spoon. This will make a roux. Gradually add the hot milk to the roux on the heat and whisk with a wire whip for 1 minute to smooth out lumps. The roux will absorb the milk as it cooks and become a very thick béchamel sauce.
  • Remove the béchamel from the heat and stir in the white pepper, nutmeg, and cheeses with a wooden spoon. Beat in the egg yolk with a wooden spoon. Spread the mixture onto a plastic-lined baking sheet, cover the top surface directly with plastic wrap, and refrigerate it overnight.
  • Arrange a production line for coating the croquettes by putting the ½ cup flour on a plate, the egg white in a bowl, and the breadcrumbs on a plate. Add ¼ teaspoon salt and 1 teaspoon vegetable oil to the egg white and whisk until it is frothy.
  • Remove the plastic from the top of the croquette filling and cut the filling into 36 equal portions. Roll each portion into a ball and then roll it in the flour, dip it in the egg whites, and roll it in the breadcrumbs. Place it on a tray and repeat with the remaining portions. Refrigerate until you are ready to fry them.
  • Put 2 cups vegetable oil in a deep pot or deep fryer and heat it to 375°F. Fry the croquettes in small batches for about 3 minutes, until they are golden brown. Drain on paper towels and serve hot.

Recipe Information

Serves: 36

Ingredients

  • 1 clove
  • ¼ small onion
  • 1 bay leaf
  • ¾ cup whole milk
  • 3 Tbsp. salted butter
  • ½ cup all-purpose flour
  • ⅛ tsp. ground white pepper
  • ⅛ tsp. nutmeg, freshly grated if possible
  • 1¾ cups shredded Gruyere cheese
  • 1 cup grated Parmesan cheese
  • 1 egg yolk
  • ½ cup all-purpose flour
  • 1 egg white
  • ¼ tsp. salt
  • 1 tsp. vegetable oil
  • 1 cup dry breadcrumbs
  • 2 cups vegetable oil

Directions

  • Poke the clove into the quarter onion and place the onion and the bay leaf in a saucepan with the milk. Heat the milk over medium-high to scalding (not quite boiling) and then remove it from the heat. Let steep for 15 minutes, then remove and discard the onion and bay leaf.
  • Meanwhile, melt the butter in another saucepan, add ½ cup of flour, and cook over medium heat for a few minutes, stirring with a wooden spoon. This will make a roux. Gradually add the hot milk to the roux on the heat and whisk with a wire whip for 1 minute to smooth out lumps. The roux will absorb the milk as it cooks and become a very thick béchamel sauce.
  • Remove the béchamel from the heat and stir in the white pepper, nutmeg, and cheeses with a wooden spoon. Beat in the egg yolk with a wooden spoon. Spread the mixture onto a plastic-lined baking sheet, cover the top surface directly with plastic wrap, and refrigerate it overnight.
  • Arrange a production line for coating the croquettes by putting the ½ cup flour on a plate, the egg white in a bowl, and the breadcrumbs on a plate. Add ¼ teaspoon salt and 1 teaspoon vegetable oil to the egg white and whisk until it is frothy.
  • Remove the plastic from the top of the croquette filling and cut the filling into 36 equal portions. Roll each portion into a ball and then roll it in the flour, dip it in the egg whites, and roll it in the breadcrumbs. Place it on a tray and repeat with the remaining portions. Refrigerate until you are ready to fry them.
  • Put 2 cups vegetable oil in a deep pot or deep fryer and heat it to 375°F. Fry the croquettes in small batches for about 3 minutes, until they are golden brown. Drain on paper towels and serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories80
Total Fat5g
Saturated Fat2g
Cholesterol15mg
Sodium160mg
Total Carbohydrate5g
Dietary Fiber0g
Sugars1g
Protein4g