Prep 15 mins
Cook 20 mins
This serves 4 as an entree.
- 4 tablespoons butter
- 1⁄3 cup flour
- 1 1⁄2 cups milk
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon nutmeg
- 3 egg yolks
- 4 cups swiss cheese, shredded
- 2 eggs
- 1⁄2 cup milk
- 1⁄2 cup flour
- 1 cup fine dry breadcrumb
- In medium saucepan, melt butter; blend in the 1/3 cup flour.
- Add the 1 1/2 cups milk all at once; cook and stir until thickened.
- Add pepper and nutmeg.
- Stir about 1/2 cup hot mixture into egg yolks; return to hot mixture.
- Cook and stir 10 minutes.
- Add cheese; stir until smooth.
- Spread cheese mixture in lightly greased 11x7x1 1/2 inch baking pan.
- Chill until firm.
- Cut chilled mixture into 12 portions.
- In small bowl, beat together the 2 eggs and the 1/2 cup milk.
- Roll cheese croquettes carefully in the 1/2 cup flour; dip in egg mixture, then roll in crumbs to coat.
- Deep fry in oil heated to 375° until golden, 2 to 3 minutes.
Gebraden kaas, tres elegant! This is a very rich dish that would probably be great after a day of outdoor activity in the cold. I made a few bite-sized - I think I would serve it again that way, as a hot sakad or appetizer. I was uncertain whether the chilled cheese mixture needed to warm before cooking, so I tried a range of temperatures. It seems best midway between chilled and room temperature, so that the cheese heats up in the oil, but doesn't liquify. I just pan-fried and turned the croquettes when one side was done. I just used the whites for dredging, not whole eggs. There was more than plenty liquid - that could just be 2 whites and less milk. They definitely need to be served hot, so it might be good to make this with two people, one to dredge and one to cook.