Croquettes de Fromage Veg
Authentic Belgian kaaskroketten: crispy golden breadcrumb croquettes filled with molten, creamy Belgian Trappist Chimay and Gruyère cheese roux, fried crisp with fried parsley and lemon.
Ingredients
- • 60g butter and 70g plain flour
- • 450ml whole milk
- • 120g grated Chimay or aged Gouda cheese
- • 80g grated Gruyère cheese
- • 2 egg yolks, 1/2 tsp nutmeg, 1 pinch cayenne pepper
- • 2 whole eggs beaten and 150g breadcrumbs for coating
- • Oil for deep frying, fried parsley and lemon wedges
Preparation Steps
Melt butter, whisk in flour for 1 minute, and gradually add milk to form a very thick white sauce. Beat in the egg yolks off heat, then fold in both cheeses, nutmeg, cayenne, salt, and pepper until smooth and molten.
Spread the cheese mixture in a buttered baking dish, cover with plastic film, and chill for at least 4 hours until completely firm.
Cut into squares or roll into cylinders. Dust with flour, coat in beaten egg, and roll in breadcrumbs, repeating the egg and breadcrumbs for an airtight seal.
Deep fry at 180°C for 3 to 4 minutes until deeply golden. Drain on paper towels and serve with flash-fried crispy parsley sprigs and lemon wedges.