Prep 15 mins
Cook 20 mins
I used this recipe in week 26 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belgium is my 26th stop. I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This appetizer uses Belgian Abbey cheese and homemade pear syrup; but you could really use any soft cheese if you aren't worried about authenticity, and you could also use a store-bought pear syrup.
For the Croquettes
- 6 -8 ounces abbey cheese
- 2 eggs, beaten
- 2⁄3 cup flour
- 2⁄3 cup breadcrumbs
For the pear syrup
- 1 cup sugar
- 1⁄2 cup water
- 1 sliver lemon zest
- 2 pears, cored and halved
- Boil the water and sugar with the lemon zest for about five minutes.
- dd the pears, cut side down, and continue to boil for 8 minutes longer.
- Using a slotted spoon, remove the pears and lemon zest and set aside.
- Cut the abbey cheese up into little mini wedges, or just in small slices. Then coat each piece completely in flour.
- Dip the cheese pieces in the beaten egg, then coat with breadcrumbs.
- Repeat until all the cheese wedges are coated.
- Heat two inches of oil over a hot stove (the oil is ready when bubbles rise around the non-stirring end of a wooden spoon). Drop the breaded cheese into the oil, taking care to keep them separate so they don't stick.
- Fry until the croquettes are a golden color (this should take less than a minute).
- Drain on paper towels and serve with the pear syrup as a dipping sauce (you may need to add a little water to the syrup to thin the syrup).