Camembert Basil Croquettes

Total Time
1hr 30mins
Prep 1 hr 20 mins
Cook 10 mins

really great recipe ..try it with other soft cheeses.

Ingredients Nutrition

Directions

  1. Cut rind from cheese and chop into small chunks.
  2. Chop the basil finely.
  3. Make a thick bechamel: melt the butter in heavy medium saucepan over medium heat, and add 4 T flour, stirring with a whisk until it begins to turn slightly golden (about 2 minutes).
  4. Pour in all the milk at once, whisking continuously until the milk reaches boiling and becomes a thick, smooth sauce (about 3-4 minutes).
  5. Add nutmeg.
  6. Add the cheese and basil and stir until the cheese melts.
  7. Remove from heat.
  8. Salt and pepper to taste.
  9. Stir in 1 egg, and set the mixture aside, in a large, flat dish like a pie plate.
  10. Press plastic wrap or waxed paper onto the surface to prevent air from getting to the mixture (which will cause a skin to form).
  11. Chill overnight.
  12. Form cheese mixture into walnut-sized balls and dust with a little flour.
  13. Chill until firm, about 1 hour.
  14. Beat the remaining egg.
  15. Now squish the cheese balls slightly, until about 3/4-inch (1. 875cm) thick, and dip into the egg and then into the bread crumbs, to coat thoroughly.
  16. Heat oil in a large, heavy-bottomed skillet over medium heat.
  17. Fry the cheese rounds in batches just until brown, about 1 minute per side.
  18. Drain on paper towels, and serve warm.

Reviews

(1)
Most Helpful

Truly lucious, these remind me of Belgian prawn croquettes. Thank you for this one.

lindseylcw December 27, 2007

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