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Cheese Croquettes

Cheese Croquettes

Vermont is one of my favourite places to visit; it’s beautiful during all seasons, especially in the fall. We returned with an award winning 3 year old Cheddar cheese from our last trip to Vermont. The cheese is hard, crumbly and has a nice sharp taste, we love it! I rarely cook with it though, we eat it as is but when I was looking through Rachel Allen’s cookbook Food for Living and I could not resist making a batch of the Dutch cheese croquettes with that cheese. I very rarely make fried food but they sure sounded good and I wanted to give the recipe a try. The recipe called for chives, which I didn’t have on hand, so instead I infused the milk with onion, garlic, herbs and spices.

The croquette mixture is quite simple, it starts with a roux, then, milk, egg yolks and cheese is added. The resulting fried croquette has a crispy golden brown outside and an ooey gooey inside. The croquettes can be made couple of days in advance and fried right before serving.

  • 100 grams butter
  • 100 grams flour
  • 2 cups milk
  • 1 medium onion, peeled
  • 2 cloves
  • 4-5 thyme sprigs
  • 1 garlic clove, peeled
  • 1 bay leaf
  • 250 grams sharp cheddar cheese, grated
  • 2 egg yolks
  • Freshly ground black pepper

To coat the croquettes

  • 100 grams flour
  • 1 egg, beaten
  • Bread crumbs
  • ¼- ½ cup oil for frying

Stud the onion with cloves, place it in a saucepan along with the milk, thyme, garlic and the bay leaf, bring it to a boil, remove from the heat and cover with a lid. Meanwhile, heat the butter in a medium saucepan over medium high heat, add the flour and whisk for about a minute. Remove the onion and the herbs and pour the milk into the roux to make a thick paste. Turn off the heat and let it stand for a few minutes, then mix in the egg yolks and the grated cheese, season with freshly ground black pepper and refrigerate for a couple of hours.

To make the croquettes, shape about a tablespoon or two of the mixture between your hands, dip first into the flour then in eggs and finally in bread crumbs. Place the prepared croquettes on a tray and refrigerate until ready to fry.

For frying, heat the oil in a large skillet over medium high heat and cook the croquettes on all sides until golden brown.

Cheese Croquettes

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6 comments to Cheese Croquettes

  • Megi, tarif çok güzel, denemek istiyorum ama kullandığın peyniri burada bulamam herhalde. Bizim buradiki peynirleri biliyorsun, onun yerine nasıl bir peynir kullanmalıyım acaba?
    İkinci fotoğraftaki hali, benim gibi peynir düşkünü biri için dayanılmaz duruyor:)) Hemen denemeliyim…
    Sevgiler.

  • LindenTea

    Thank you Mihaela. :)

    Tesekkurler Asli, kullandigim peynir oldukca kuvvetli bir tadi olan yaslandirilmis cheddardi, sanirim cok eski bir kasar benzeri bir netice verecektir. Biliyorsunuz pek kizartma yapmiyorum ama cok guzel oldular, tavsiye ederim.

  • Megiciğim, ben geçen hafta bir peynir kroket tarifi denedim. Maalesef hüsran ile karşılaştım. Tarif, bizim ünlü türk aşçılarından birine aitti. Taze kaşar peynir kullandım. İçinde, un-yumurta ve kaşar peynir vardı sadece. Ben de kızartma yaptım. Ancak, benimkiler senin kroketler gibi içi sıvı sıvı görünmediler. İçi kuru lastik gibi birşey oldu. Mecburen yedik. Acaba, derindondurucuda mı bekletmek gerekiyor kroketleri yaptıktan sonra. Bir de senin tarifinle deneyeceğim. Ancak, Aslı ablanın da dediği gibi Türkiyede Cheddar bulmak hem zor hem de biraz pahalı :)

  • LindenTea

    Bengucumgum, bu tarif cok kolay, ben sadece bir kez yaptim ve cok memnun kaldim, dondurmaya gerek olmadi, sadece basta hazirladigim karisimi buzdolabinda soguyuncaya kadar beklettim, umarim denersin ve hosuna gider. Cheddar yerine en uygunu bence cok eski kasar, taze kasar fazla sivi olabilir gibi geliyor.

  • These look naughty AND irresistible. Dangerous combination :)

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