Cheese Croquettes Cockaigne
- 30m Prep Time
- 15m Cook Time
- 2h Ready In
16 croquettes Please read about Deep-Frying.
Ingredients
- 3 tablespoons butter
- ¼ cup all-purpose flour
- ⅔ cup milk
- 1 ¼ cups grated Swiss cheese or Gruyère (5 ounces)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- (Pinch of cayenne pepper)
- 2 large egg yolks
- 2 inches vegetable oil
- Flour
- 1 Tomato Sauce (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tablespoons butter
- ¼ cup all-purpose flour
- ⅔ cup milk
- 1 ¼ cups grated Swiss cheese or Gruyère (5 ounces)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- (Pinch of cayenne pepper)
- 2 large egg yolks
- 2 inches vegetable oil
- Flour
- 1 Tomato Sauce
Let's Cook
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Step 1.
Melt in a medium saucepan over medium heat: 3 tablespoons butter
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Step 2.
Gradually stir in, then cook for 2 minutes, stirring constantly: ¼ cup all-purpose flour
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Step 3.
Whisk in and cook, whisking frequently, until very thick, about 5 minutes: ⅔ cup milk
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Step 4.
Reduce the heat to low and stir in: 1 ¼ cups grated Swiss cheese or Gruyère (5 ounces); ½ teaspoon salt; ¼ teaspoon black pepper; (Pinch of cayenne pepper)
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Step 5.
Remove from the heat and stir in until blended: 2 large egg yolks
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Step 6.
Spread the mixture in a well-oiled 8-inch square baking dish. Cover and chill until firm, about 1 hour in the freezer or 2 to 3 hours in the refrigerator.
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Step 7.
Turn the mixture out onto a work surface and cut into 2-inch squares.
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Step 8.
Heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven: 2 inches vegetable oil
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Step 9.
While the oil heats, flour your hands and dredge the croquettes in: Flour
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Step 10.
Let the croquettes dry on a rack for 10 minutes, then coat with the flour again. Fry the croquettes in batches until golden, 2 to 4 minutes. Drain on paper towels and serve with: Tomato Sauce