Croquettes with cheese and eggs
6 servings
30 minutes
Cheese and egg croquettes are a refined and cozy delicacy, perfect for warm family dinners or festive appetizers. This dish is inspired by European gastronomy, where béchamel sauce and aromatic Gruyère create a rich creamy flavor. The croquettes have a crispy golden crust that hides a tender, stretchy cheese filling. They pair wonderfully with a light salad, spicy sauces, or are simply served hot, delighting with their aroma and texture. The uniqueness of this dish lies in its versatility: it suits both elegant receptions and cozy evenings at home. Each bite is a small gastronomic celebration that awakens the appetite and brings joy.
1
First, make a thick béchamel sauce: melt butter with sunflower oil in a saucepan and add flour. Gradually pour in milk, stirring the mixture thoroughly, and bring to a boil while constantly stirring. Add salt to taste and simmer, stirring, for 8-10 minutes.
- Butter: 40 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 4 tablespoons
- Milk: 750 ml
- Salt: to taste
2
Remove the dish from the heat and let it cool. Add 2 eggs one at a time, thoroughly whisking the mixture. Then add grated Gruyère, mix well, and transfer the mixture to a large shallow dish. Refrigerate for at least 2 hours.
- Chicken egg: 3 pieces
- Gruyere cheese: 200 g
3
Use two tablespoons to divide the mass into equal parts and form fairly neat croquettes: it's enough if they at least resemble balls. Break an egg into a shallow bowl and beat it with a fork, while pouring the breadcrumbs into another bowl. Heat vegetable oil in a deep and wide pot to 180–190 degrees.
- Chicken egg: 3 pieces
- Breadcrumbs: 175 g
- Vegetable oil: 300 ml
4
Coat each croquette in crumbs, then in egg, and then again in crumbs. Then send them to the heated oil – a few at a time, but ensuring they are not crowded in the pot, and cook until the crust is golden and crispy.
- Breadcrumbs: 175 g
- Chicken egg: 3 pieces
- Vegetable oil: 300 ml
5
Use a slotted spoon to remove the cooked croquettes and place them in a deep heated pot (preferably with thick walls, like a Dutch oven) to keep warm until all croquettes are ready. Serve immediately.
