Welsh Rarebit Croquettes

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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.

Difficulty: Medium

Hands-on: 45 minutesTotal: 9 hours

Serves: 24

Ingredients

  • 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

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, 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.

Recipe Information

Serves: 24

Ingredients

  • 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

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, 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat13g
Saturated Fat7g
Cholesterol55mg
Sodium320mg
Total Carbohydrate13g
Dietary Fiber0g
Sugars1g
Protein8g