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Croquettes de Fromage

Serves 4 to 6 Appetizer vegetarian, Appetizers

Croquettes de Fromage

Croquettes de Fromage are a beloved staple in the bustling cafés of France, where their golden, crispy allure beckons patrons from the street. This dish, with its roots firmly planted in everyday French dining, translates seamlessly to the home kitchen, offering a taste of casual French comfort that is both approachable and satisfying.

Biting into a croquette reveals a creamy interior, rich with the nutty depth of Gruyère or Comté. Encased in a crunchy breadcrumb shell, each mouthful is a delightful contrast of textures. Seasoned simply with salt and pepper, these croquettes are as comforting as they are indulgent, embodying the warmth of home-cooked French fare.

Ingredients

  • 150 gGruyère or Comté — grated
  • 60 gflour
  • 250 mlwhole milk
  • 30 gbutter
  • 1egg
  • 80 gbreadcrumbs
  • for fryingoil
  • to tastefine salt and black pepper

Method

  1. Grate 150 g of Gruyère or Comté cheese finely and set aside. In a small bowl, beat 1 egg lightly and prepare 80 g of breadcrumbs in a separate shallow dish. This preparation ensures that the croquettes will have a uniform texture and cook evenly.
  2. In a medium saucepan, melt 30 g of butter over medium heat. Once the butter is fully melted and begins to foam, add 60 g of flour, stirring constantly with a wooden spoon to form a smooth paste. Cook for about 2 minutes until the mixture turns a pale golden color and loses its raw flour smell, creating a roux.
  3. Gradually pour 250 ml of whole milk into the roux, whisking continuously to prevent lumps. Continue to cook over medium heat until the mixture thickens and starts to bubble, resembling a thick béchamel sauce. This should take about 5 minutes, and the sauce should coat the back of a spoon.
  4. Remove the saucepan from the heat and stir in the grated cheese until fully melted and smooth. Season the mixture with fine salt and black pepper to taste. Transfer the mixture to a shallow dish and let it cool to room temperature, then refrigerate for at least 1 hour until firm enough to shape.
  5. Once the cheese mixture is firm, scoop out portions and roll them into small balls, about the size of a walnut. Dip each ball into the beaten egg, ensuring it is fully coated, then roll it in the breadcrumbs, pressing gently to adhere.
  6. Heat enough oil in a deep frying pan or pot to submerge the croquettes, bringing it to a temperature where a breadcrumb sizzles and turns golden in about 15 seconds. Fry the croquettes in batches, turning occasionally, until they are golden brown all over, about 3-4 minutes per batch.
  7. Remove the croquettes with a slotted spoon and drain them on paper towels to remove excess oil. Serve the croquettes de fromage immediately while they are hot and crispy, allowing the cheese to remain gooey inside.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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