Belgian Cheese Croquettes

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Total Time
35mins
Prep 15 mins
Cook 20 mins

This serves 4 as an entree.

Ingredients Nutrition

Directions

  1. In medium saucepan, melt butter; blend in the 1/3 cup flour.
  2. Add the 1 1/2 cups milk all at once; cook and stir until thickened.
  3. Add pepper and nutmeg.
  4. Stir about 1/2 cup hot mixture into egg yolks; return to hot mixture.
  5. Cook and stir 10 minutes.
  6. Add cheese; stir until smooth.
  7. Spread cheese mixture in lightly greased 11x7x1 1/2 inch baking pan.
  8. Chill until firm.
  9. Cut chilled mixture into 12 portions.
  10. In small bowl, beat together the 2 eggs and the 1/2 cup milk.
  11. Roll cheese croquettes carefully in the 1/2 cup flour; dip in egg mixture, then roll in crumbs to coat.
  12. Deep fry in oil heated to 375° until golden, 2 to 3 minutes.
  13. Drain.
Most Helpful

4 5

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.