Cheese croquettes are a delightful comfort food that combines a creamy béchamel sauce with melted cheese, coated in breadcrumbs for a crispy exterior. This recipe is perfect for a main dish or a hearty snack. The process of making them is therapeutic, and the end result is a golden, cheesy treat that everyone will love.
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Place the butter in a deep, non-stick skillet or large pot over low heat and let it melt.
Add a splash of milk, then alternately add the milk and flour in a steady stream, stirring constantly.
Continue stirring until the mixture begins to boil and thickens.
Remove the béchamel sauce from heat and stir in the grated cheese.
Season with a pinch of pepper and stir well. Avoid adding salt as the cheese is already salty.
Let the mixture cool completely.
Spread flour on your work surface. Using a spoon, shape the croquettes and place them on the floured surface.
Sprinkle flour over the tops of the croquettes to make them firmer.
Dip each croquette in beaten egg, then coat with breadcrumbs.
Fry the croquettes in hot oil until golden on both sides.
Alternatively, bake them in a moderate oven, turning to brown both sides evenly.
Ensure the béchamel sauce is thick enough to hold its shape when cooled; this will make shaping the croquettes easier.
For extra flavor, you can mix in herbs or spices like nutmeg or paprika into the béchamel sauce.
If baking, lightly spray the croquettes with oil to help them crisp up in the oven.
Can I use a different type of cheese?
Yes, you can use any cheese that melts well, such as mozzarella, cheddar, or gouda.
Can I make these croquettes ahead of time?
Yes, you can prepare and coat the croquettes, then refrigerate them for up to 24 hours before frying or baking.
Can I freeze the croquettes?
Yes, freeze the shaped and coated croquettes on a tray, then transfer them to a freezer bag. Fry or bake them directly from frozen.
What oil is best for frying croquettes?
Use a neutral oil with a high smoke point, such as vegetable or canola oil.
How do I prevent the croquettes from falling apart while frying?
Ensure the béchamel mixture is thick and well-cooled before shaping. Also, coat them thoroughly in flour, egg, and breadcrumbs.
