- Make a roux by melting the butter in a saucepan and adding flour ½ of the flour (100 g), cook over medium heat
- Add the milk and whisk until you have a thick bechamel sauce
- Stir in grated Gruyere cheese and allow to cool
- Remove from heat, add egg yolks, the rest of the flour (100 g), salt and pepper and mix well
- Spoon out walnut-sized portions of the mixture and place them in the breadcrumbs.
- Heat a little oil in a pan
- Cook the croquettes for a few minutes, stirring well until golden brown. Be careful as they burn quickly
- Drain the croquettes on paper towels
- Serve hot
Banner Image:
Breaded Le Gruyère AOP Croquettes *.jpg
Teaser Image:
Breaded Le Gruyère AOP Croquettes *.jpg
Ingredients:
150 grams Le Gruyère –aged minimum 11 months
200 grams flour, separated in half, preferably whole wheat
50 mililiters milk
100 grams butter
1 egg yolk
100 grams bread crumbs
100 mililiters extra virgin olive oil
1 pinch salt
1 Pinch pepper
4 edible flowers (optional)
Nutrition:
Calories: 410,Total Fat: 30 g, Saturated Fat: 12g, Sodium: 310 mg, Carbohydrate: 2 g, Fiber: 3g, Total Sugar: 1g, (Added Sugar:1 g), Protein: 11 g
Course:
Soups & Appetizers