I just love cheese croquettes, every chance I get I order them. So I figured that I should try to make them myself once since it couldn’t be so hard and if that is not so hard I can make a snack version as well…. so I did! Enjoy these cheese snacks.

30 minutes
Average
0 – 5 euro pp

Ingredients:

  • 150 gr old cheese
  • 150 gr Swiss Gruyere cheese
  • ½ red chili pepper
  • fresh parsley
  • 150 ml milk
  • flour
  • 2 eggs
  • twice baked bread crumbs
  • 1 lemon

How to prepare it:

Grate the cheese. Cut the pepper in half, remove the seeds and fine slice the chili pepper. Chop the parsley. Squeeze out the lemon juice.

Put a sauce pan on the stove with a good portion of butter. Melt the butter and add the chili pepper. Fry for 1 minute and add 3 spoons of flour. Stir well till the flour turns to small clumps, slowly add some milk, stir well and repeat till you have a smooth white sauce. Add the grated cheese and have it melted into the sauce. Finally add half of the lemon juice and the chopped parsley. Put the sauce aside and have it cool down. Now get three different plates ready.

Plate 1: add the flour and spread the flour onto the bottom of the plate.

Plate 2: add the eggs and stir them well.

Plate 3: this one is for the twice baked bread crumbs; add some salt, pepper and the lime grate. Stir well.

Fill the palm of your hand with the cheese sauce. Form a nice small ball. Repeat this until you have enough risotto balls.

Take one the balls and take it through the flour, roll it through the eggs and finally through the twice baked-bread. Repeat this for all the balls.

Get your frying pan ready or use a wok, fill it up with olive oil. Heat up the oil (like really hot). Fry the balls for about 4-6 minutes depending on the size. You can serve them immediately.

TIP: serve them with a refreshing yogurt – mustard dressing.