Cheese croquettes

Ingredients for 4 servings:

• 200 g cheese, mature Gouda, alternatively another cheese
• 50 ml sweet cream
• 150 ml milk
• 25 g butter
• 30 g flour
• salt and pepper
• 1 egg(s)
• 200 g breadcrumbs
• Vegetable oil or coconut oil for frying
• 1 bunch curly parsley
• nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Finely grate the cheese. Add the cream to the milk. Melt the butter in a saucepan. It shouldn’t brown. Add the flour and let it swell in the butter for 1/2 to 1 minute, until it bubbles. It shouldn’t change color. Deglaze with the liquid. Since it boils immediately, stir vigorously with a whisk from the beginning. After boiling, simmer for another 5-10 minutes on very low heat until the flour taste has dissipated. Gradually stir in the cheese, season with salt, pepper, and a pinch of freshly grated nutmeg. Transfer the croquette mixture to a bowl and let it cool completely in a bain-marie or in the refrigerator. Crack the eggs into a deep dish, adding a tablespoon of water to each egg. Mix. Transfer the breadcrumbs to another dish. Using two tablespoons, dip each croquette into cold water before adding a new croquette, form gnocchi-shaped croquettes. Dip each croquette in the egg, then roll it in the breadcrumbs. Repeat the breading. If necessary, refrigerate for a maximum of 1-1.5 hours. Shortly before serving, fry in deep-frying oil at 180°C until golden brown. Remove and drain on kitchen paper. Finally, briefly fry the parsley, drain well, and serve immediately with the croquettes. Serve with leaf salad and a dry white wine.