Cheese Croquettes Food

BELGIAN CHEESE CROQUETTES

Steps:

• In medium saucepan, melt butter; blend in the 1/3 cup flour.
• Add the 1 1/2 cups milk all at once; cook and stir until thickened.
• Add pepper and nutmeg.
• Stir about 1/2 cup hot mixture into egg yolks; return to hot mixture.
• Cook and stir 10 minutes.
• Add cheese; stir until smooth.
• Spread cheese mixture in lightly greased 11x7x1 1/2 inch baking pan.
• Chill until firm.
• Cut chilled mixture into 12 portions.
• In small bowl, beat together the 2 eggs and the 1/2 cup milk.
• Roll cheese croquettes carefully in the 1/2 cup flour; dip in egg mixture, then roll in crumbs to coat.
• Deep fry in oil heated to 375° until golden, 2 to 3 minutes.
• Drain.

HAM AND CHEESE CROQUETTES

Steps:

• In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
• Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
• Cook's Note: This recipe doubles easily if you have enough leftover potatoes.

VINCE'S HAM-AND-CHEESE CROQUETTES

Steps:

• Melt the butter in a small saucepan over medium heat. Add the onion; cook until soft, about 5 minutes. Add 1/2 cup flour, the cayenne pepper and 1/2 teaspoon salt; cook, stirring with a wooden spoon to make a dry, stiff mixture, about 3 minutes. Gradually whisk in the milk to make a smooth paste. Stir until the batter forms a ball, about 3 more minutes.
• Remove from the heat; stir in the ham, cheese and thyme. Spread the mixture evenly into a greased 8-inch square baking pan. Cool, then refrigerate until firm, at least 45 minutes and up to 1 day.
• Meanwhile, make the pea sauce: Bring 3 cups water and the garlic to a boil in a saucepan. Add the peas; cook until thawed, 30 seconds. Drain, then transfer the peas and garlic to a blender. Add the broth and lemon zest; puree until smooth. Season with salt and pepper and set aside.
• Heat about 3 inches of oil to 340 degrees in a saucepan over medium-high heat. Place the remaining 1/4 cup flour, the eggs and the saltine crumbs in 3 separate shallow dishes. Cut the chilled dough into 20 4-inch-long croquettes. Dredge each in flour, then dip in the eggs, letting the excess drip off, and roll in the saltines.
• Fry the croquettes in the oil in batches until golden brown. Drain on a paper-towel-lined plate. Season with salt and serve with the pea sauce.

POTATO CHEESE CROQUETTES

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

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

Steps:

• Heat oven to 375ºF.
• Cook potatoes in boiling water in large saucepan 20 min. or until tender; drain. Mash potatoes until smooth. Stir in all remaining ingredients except cracker crumbs and Parmesan.
• Shape into 30 (2-inch) oval croquettes, using about 1/4 cup potato mixture for each. Roll in combined cracker crumbs and Parmesan, turning to evenly coat each croquette. Place on baking sheet sprayed with cooking spray; spray tops and sides with cooking spray.
• Bake 30 to 35 min. or until golden brown.

CHEESY MEAT & POTATO CROQUETTES

Steps:

• Cook and stir first 3 ingredients in skillet sprayed with cooking spray on medium-high heat 10 min. or until onions are crisp-tender.
• Combine meat, potatoes and cheese in large bowl. Add onion mixture; mix well. Cool completely. Shape into 15 (3-inch) sausage-shaped croquettes. Dip, 1 at a time, in egg then in cracker crumbs, turning to evenly coat both sides of each croquette.
• Heat oil in large saucepan to 375°F. Add croquettes, in batches; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Serve warm.

HAM AND CHEESE CROQUETTES

Steps:

• In a saucepan, melt butter over medium-high heat, stirring to prevent burning. Add flour and whisk together. Add milk, and whisk until smooth. Add in celery salt and Worcestershire sauce. Take off heat and whisk until combined and smooth. Add in ham, cheese and green onion. Chill at least two hours.
• When ready to cook, heat two inches of oil in a large frying pan. Beat two eggs on a plate with a fork until mixed and bubbly. Put about two cups of breadcrumbs on another plate.
• Gather a small handful of the ham mixture and shape into a small log, about three inches long by about one inch thick. Roll the log in the breadcrumbs, then dip into the egg, then roll once again in the breadcrumbs.
• Place the log in the hot oil, turning once or twice so that all sides are golden. Do this with four or five logs at a time, making sure not to crowd the pan. Drain on paper towel and serve.

TRIPLE-CHEESE CROQUETTES WITH CRANBERRY SAUCE

Steps:

• Heat the butter in a saucepan. Tip in the shallots and fry gently for 10-12 mins until translucent. Stir through the flour to make a thick paste. Warm the milk gently in a separate pan until steaming, then gradually whisk the milk into the floury paste to make a thick sauce. Add the cayenne, three cheeses and a pinch of salt. Pour the mix into a baking tray and set aside to cool for 30 mins, then cover and chill for at least 3 hrs or overnight.
• For the sauce, tip the cranberries into a pan with the sugar and 100ml water, and simmer for 10-15 mins until the cranberries break down. Season to taste. Once chilled, loosen with a splash of water if the cranberry sauce is too thick.
• With wet hands, roll the cheese mixture into walnut-sized balls. Put the beaten egg in a shallow bowl and the breadcrumbs on a shallow plate. Roll the balls in the egg, then the crumbs, making sure each one is well coated. Repeat once more so they're coated in two layers of each.
• Pour the oil into a large saucepan until it's a third full, and heat to 175C, or until a cube of bread browns in 30 seconds. Carefully fry the croquettes in batches for 2-3 mins until golden. (If the oil is too hot, they will darken on the outside before the inside is hot.) Use a slotted spoon to transfer to a plate lined with kitchen paper. Leave to drain for a few minutes, then serve with the cranberry sauce.

MAC 'N' CHEESE CROQUETTES

Steps:

• Roll macaroni and cheese into bit-sized balls.
• Dredge balls in flour seasoned with salt and pepper.
• Tap off excess flour and dip in eggs, then panko.
• Let balls sit for a few minutes to set crust.
• In a separate bowl, mix together mayo, garlic, and lemon juice to make aioli.
• Heat oil in pan until it reaches 375 degrees.
• Very carefully drop balls into hot oil and fry until golden brown.
• Drain on paper towels.
• Serve croquettes on platter with small bowl of aioli dipping sauce.

HAM & CHEESE CROQUETAS

Steps:

• To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly coloured. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
• Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight - the mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
• Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins (or to freeze, see tip, below left).
• Meanwhile, make the tomato chilli jam. Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lit and cook for 50 mins - 1 hr, stirring occasionally, until thick and glossy. Leave to cool before serving.
• Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping.

HAM AND CHEESE CROQUETTES

Steps:

• Heat 3 Tbsp. oil in medium saucepan on medium-low heat. Add onions; cook 6 to 8 min. or until tender, stirring occasionally.
• Whisk in 6 Tbsp. flour until blended. Stir in milk. Bring to boil on medium heat, stirring constantly. Cook on medium-low heat 2 to 3 min. or until thickened, stirring constantly. Remove from heat.
• Add cheese; stir until melted. Stir in ham; spread onto bottom of shallow dish. Refrigerate 3 to 4 hours or until firm.
• Roll cheese mixture into 36 balls, using about 1 Tbsp. cheese mixture for each ball. Whisk eggs in small bowl until blended. Place bread crumbs and remaining flour in 2 separate bowls. Add cheese balls, 1 at a time, to flour, then eggs, then bread crumbs, turning to evenly coat each cheese ball with each ingredient. Refrigerate 30 min.
• Heat remaining oil to 350ºF in medium saucepan on medium heat. Add cheese balls, in small batches; cook 2 to 3 min. or until golden brown. Remove from oil with slotted spoon; drain on paper towels.
• Mix mayo and mustard until blended. Serve with warm croquettes.

POTATO CHEESE CROQUETTES

Steps:

• Break up potatoes.
• Beat egg in blender until frothy.
• Add potato pieces gradually, beating at medium speed until blended.
• Stir in cheese and salt.
• Shape as desired.
• Dip into crumbs, them milk, and again into crumbs.
• Fry in shallow hot fat until golden brown on all sides.