Belgian Cheese Croquettes

READY IN: 35mins
Recipe by Coasty

This serves 4 as an entree.

Top Review by realbirdlady

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.

Ingredients Nutrition


  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.

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