Camembert Basil Croquettes

Recipe by Poppy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut rind from cheese and chop into small chunks.
  • Chop the basil finely.
  • 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).
  • Pour in all the milk at once, whisking continuously until the milk reaches boiling and becomes a thick, smooth sauce (about 3-4 minutes).
  • Add nutmeg.
  • Add the cheese and basil and stir until the cheese melts.
  • Remove from heat.
  • Salt and pepper to taste.
  • Stir in 1 egg, and set the mixture aside, in a large, flat dish like a pie plate.
  • Press plastic wrap or waxed paper onto the surface to prevent air from getting to the mixture (which will cause a skin to form).
  • Chill overnight.
  • Form cheese mixture into walnut-sized balls and dust with a little flour.
  • Chill until firm, about 1 hour.
  • Beat the remaining egg.
  • 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.
  • Heat oil in a large, heavy-bottomed skillet over medium heat.
  • Fry the cheese rounds in batches just until brown, about 1 minute per side.
  • Drain on paper towels, and serve warm.
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