Belgian Cheese Croquettes
A beloved Belgian appetizer, these cheese croquettes are crispy on the outside with a creamy, rich cheese filling on the inside. They are typically made with a béchamel base, cheese, and seasonings, then breaded and deep-fried to golden perfection.
🧂 Ingredients
- 4 tablespoons Butter
- 0.33 cup All-purpose flour(for the béchamel)
- 1.5 cups Milk(whole milk recommended)
- 0.25 teaspoon Nutmeg(freshly grated)
- 0.25 teaspoon Black pepper
- 4 cups Swiss cheese(shredded (Gruyère is also excellent))
- 3 large Egg yolks
- 0.5 cup All-purpose flour(for dredging)
- 2 large Eggs(beaten with 1/2 cup milk for egg wash)
- 0.5 cup Milk(for egg wash)
- 1 cup Fine dry breadcrumbs(or panko breadcrumbs)
- Vegetable oil(for deep frying)
👨🍳 Instructions
- 1
In a medium saucepan, melt the 4 tablespoons of butter over medium heat. Whisk in the 1/3 cup of flour and cook for 1-2 minutes to form a roux.
💡 Tip: Cooking the roux for a minute or two removes the raw flour taste. - 2
Gradually whisk in the 1.5 cups of milk until smooth. Cook, stirring constantly, until the sauce thickens to a béchamel consistency.
⏱️ 5-7 minutes - 3
Stir in the nutmeg and pepper. Remove from heat. Whisk about 1/2 cup of the hot béchamel into the egg yolks, then return this mixture to the saucepan. Cook and stir for another 10 minutes over low heat until thickened.
⏱️ 10 minutes💡 Tip: Tempering the egg yolks prevents them from scrambling. - 4
Add the shredded cheese to the béchamel mixture and stir until completely melted and smooth. Spread this cheese mixture evenly into a lightly greased 11x7 inch baking pan. Chill in the refrigerator until firm, at least 2 hours or preferably overnight.
⏱️ 2 hours minimum - 5
Once firm, cut the cheese mixture into 12 portions (e.g., rectangles or squares). Set up three shallow dishes: one with 1/2 cup flour, one with the beaten eggs and 1/2 cup milk (egg wash), and one with breadcrumbs.
💡 Tip: Using slightly warmed cheese mixture can make it easier to shape. - 6
Roll each cheese portion first in flour, then dip in the egg wash, and finally coat thoroughly with breadcrumbs. Place the breaded croquettes on a baking sheet.
💡 Tip: For an extra crispy coating, double-bread them (flour, egg, breadcrumbs, egg, breadcrumbs). - 7
Heat about 3 inches of vegetable oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Carefully fry the croquettes in batches for 2-3 minutes, or until golden brown and heated through. Drain on paper towels.
⏱️ 2-3 minutes per batch💡 Tip: Do not overcrowd the fryer, as this will lower the oil temperature and result in greasy croquettes.
💡 Pro Tips
- ✓Ensure the cheese mixture is very well chilled before shaping and breading.
- ✓If the mixture becomes too soft while shaping, return it to the refrigerator.
- ✓The croquettes can be frozen before frying; fry from frozen, adding a minute or two to the cooking time.
🔄 Variations
- Add finely chopped cooked ham or shrimp to the cheese filling.
- Incorporate a pinch of cayenne pepper for a slight kick.
- Serve with a Dijon mustard or a remoulade sauce for dipping.