Golden and crispy on the outside, melting with cheese on the inside, these French appetizer classics will delight every palate with their savory blend of Gruyère and Emmental cheese. Perfect for entertaining or as an elegant starter.
⏱️50 min
📊Medium
👥4 servings
🍽️Snack
vegetarianbudget-friendlyfamily
Ingredients
200 ggrated Gruyère cheese
150 ggrated Emmental cheese
50 gbutter
50 gflour
400 mlwhole milk
2 pièceseggs
150 gwhite breadcrumbs
1 pincéeground nutmeg
1 cuillère à caféfine salt
0.5 cuillère à caféground white pepper
1 litresunflower oil for frying
Instructions
1PREPARE THE BÉCHAMEL: Melt the butter over medium heat in a medium-sized saucepan for approximately 1 minute. Sprinkle the flour in a steady stream while stirring constantly with a wooden spoon to create a smooth and golden roux. The mixture should become slightly blonde and smell pleasantly of hazelnuts without browning further, which will take about 2-3 minutes. Continue stirring to prevent lumps from forming.
2INCORPORATE THE MILK: Pour the milk gradually in small amounts while stirring vigorously to prevent lumps. Cook over medium-low heat while maintaining a smooth and homogeneous texture. Once the milk is incorporated, continue cooking for 5 to 7 minutes while stirring constantly until the béchamel thickens and forms a napping sauce that coats a wooden spoon well.
3ADD THE CHEESE: Remove the saucepan from the heat and incorporate the grated Gruyère and Emmental in several additions, stirring after each addition until you obtain a homogeneous and creamy preparation. Season generously with salt, white pepper, and ground nutmeg. Mix well so the flavors distribute uniformly throughout the cheese preparation.
4COOL THE PREPARATION: Pour the mixture onto a baking sheet lined with parchment paper, forming an even layer approximately 2 centimeters thick. Smooth the surface with a damp spatula. Let cool at room temperature for 15 minutes, then place in the refrigerator for at least 2 hours or ideally overnight so the preparation becomes firm and easy to shape.
5SHAPE THE CROQUETTES: Remove the preparation from the refrigerator and cut it into sticks approximately 6 centimeters long and 2 centimeters wide. Beat the 2 eggs in a shallow dish with a fork and pour the breadcrumbs into another dish. Dip each stick first in the beaten egg to coat it well, then roll it generously in the breadcrumbs, pressing lightly so the coating adheres perfectly.
6FINAL FRYING: Heat the sunflower oil to 180°C in a deep fryer or heavy-bottomed pot, checking the temperature with a kitchen thermometer. Submerge the breaded croquettes in small batches without crowding the oil bath, which would lower the temperature. Fry for 3 to 4 minutes until they become golden and crispy on all sides. Remove with a slotted spoon and place the croquettes on paper towels to eliminate excess oil. Serve immediately while still hot and crispy, accompanied by homemade tomato sauce or tangy mayonnaise for extra indulgence.