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Dutch Cheese Croquettes

Canadian.Recipes's picture
Ingredients
  Milk 1 Cup (16 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Thyme 1⁄4 Teaspoon
  Parsley sprigs 3
  Peppercorns 3
  Bay leaf 1
  Unflavored gelatin 1 1⁄2 Teaspoon
  Cold water 1⁄4 Cup (4 tbs)
  Flour 4 1⁄2 Tablespoon
  Butter 2 Tablespoon
  Egg yolk 1 , slightly beaten
  Gouda cheese 3⁄4 Pound, finely shredded
  Lemon juice 1 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Fine dry bread crumbs 1 Cup (16 tbs)
  Egg 1 , slightly beaten
  Fat 2 Cup (32 tbs), used for deep frying (Heated To 375°F)
Directions

Mix milk, carrot, onion, salt, thyme, parsley, peppercorns, and bay leaf in top of double boiler; heat 20 minutes over boiling water.
Strain the mixture, reserving milk for sauce.
Soften gelatin in cold water and dissolve over hot water; set aside.
Blend flour into hot butter in a heavy saucepan; heat until bubbly.
Add reserved milk gradually, stirring constantly.
Bring to boiling; stir and cook 1 to 2 minutes.
Vigorously stir about 3 tablespoons hot mixture into egg yolk; immediately blend into mixture in saucepan.
Cook and stir over low heat 2 minutes.
Stir in cheese and heat just until melted.
Remove from heat.
Stir in dissolved gelatin, then lemon juice, nutmeg, and pepper.
Pour mixture into a shallow pan and chill about 4 hours.
Shape chilled mixture into balls, cones, or cylinders.
Roll in bread crumbs, then dip into egg and again roll in bread crumbs, shaking off loose crumbs.
Deep fry in the hot fat, turning often to brown evenly.
Remove with slotted spoon to absorbent paper.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Cheese

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