Welsh Rarebit Croquettes

Fritters can be kept warm in a 250°F oven after they have been fried, or freeze them and heat them up in a 350°F oven for 15 to 20 minutes.

Serves: 24Hands-on: 45 minutesTotal: 9 hoursDifficulty: Medium

Serves: 24


  • ¼ small onion, peeled
  • 1 whole clove
  • 1 bay leaf
  • 1½ cups whole milk
  • 6 Tbsp. salted butter
  • 1½ cup all-purpose flour, divided
  • ⅛ tsp. ground cayenne pepper
  • ⅛ tsp. mustard powder
  • ⅛ tsp. paprika
  • 1 tsp. Worcestershire sauce
  • 2½ cups shredded Cheddar cheese
  • 1 cup shredded Colby cheese
  • 1 cup grated Parmesan cheese
  • 3 egg yolks
  • 3 egg whites
  • ½ tsp. salt
  • 1 Tbsp. plus 2 cups vegetable oil, divided
  • 1 cup dry breadcrumbs


  • 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, clove, and bay leaf.
  • Meanwhile, melt the butter in another saucepan, add 1 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 beat with a wire whisk to smooth out lumps for about a minute. 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 cayenne pepper, mustard powder, paprika, Worcestershire sauce, and cheeses with a wooden spoon. Beat in the egg yolks one at a time with the 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 ½ cup flour on a plate, the egg whites in a bowl, and the breadcrumbs on another plate. Add ½ teaspoon salt and 1 tablespoon vegetable oil to the egg whites and whisk them until they are 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 3 to 6 minutes, until they are golden brown. Drain on paper towels and serve hot.