Cheese Croquettes From Brazil Croquettes De Queijo Food

CHEESE CROQUETTES

Cheese Croquettes image

This recipe is from "The Mississippi Cookbook." Submitted by Mrs. Danny Hartley of Clarksdale, MS.

Provided by SouthernBell2627

Categories Lunch/Snacks

Time 25m

Yield 2 dozen

Number Of Ingredients 11

Ingredients

3 tablespoons butter
1/2 cup all-purpose flour, sifted
2/3 cup milk
1/4 teaspoon Worcestershire sauce
2 egg yolks, beaten
1 cup mild cheddar cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1/2 teaspoon dry mustard
salt and pepper, to taste
1 egg, beaten
1 1/2 cups cracker crumbs

Steps:

Mix all ingredients EXCEPT the 1 beaten egg and cracker crumbs.
Shape into croquettes.
Dip into crumbs, beaten egg, and crumbs again.
Chill.
Fry in deep fryer or deep pot with oil.
Drain.

POTATO CHEESE CROQUETTES

Potato Cheese Croquettes image

Provided by Food Network Kitchen

Time 25m

Yield 4 to 6 servings (about 15 croq

Number Of Ingredients 13

Ingredients

2 large eggs
3 cups cooked potatoes (baked or boiled) cooled
2 tablespoons freshly grated Parmesan cheese
2 tablespoons unsalted butter, melted
3 teaspoons finely sliced fresh chives
2 teaspoons minced fresh flat-leaf parsley
Pinch grated nutmeg
Pinch cayenne
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 ounces Gorgonzola, cut into 1/2-inch cubes
1/2 cup Italian-style bread crumbs
Vegetable oil, for frying

Steps:

Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up.
Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour.
Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm.
Copyright 2001 Television Food Network, G.P. All rights reserved

CHEESE CROQUETTES FROM BRAZIL (CROQUETTES DE QUEIJO)

Cheese Croquettes from Brazil (Croquettes De Queijo) image

These are famous snacks in Brazil and are often served any time of day. They're usually served with salsa.

Provided by Pneuma

Categories Lunch/Snacks

Time 45m

Yield 12 croquettes, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 ounces butter, cubed
2/3 cup flour
1 egg, separated
1/4 cup breadcrumbs
1/4 cup parmesan cheese or 1/4 cup any hard cheese, grated
salt and pepper, as needed
1 tablespoon water or 1 tablespoon water, as needed
chili, salsa for serving

Steps:

Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Rub butter into flour until it gives a coarse mixture.
Add egg yolk, breadcrumbs, parmesan cheese, salt and pepper, and water, and mix together. Add a tablespoon of water if you find them difficult to bind.
Shape dough into golf ball size.
Dip into slightly beaten egg white.
Place in a well oiled baking sheet and bake in the oven for 25 minutes or until brown and crispy.
Invert the balls as well baking this time for 5 minutes or until brown and crispy too.
Serve warm with chili salsa.

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