Recipes
Breaded Le Gruyère AOP Croquettes
Croquettes make it possible to use all sorts of small quantities of ingredients that we would not use otherwise, which helps to reduce food waste. Plus, they make delicious appetizers for special occasions.
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)
Instructions
- Make a roux by melting the butter in a saucepan and adding flour 1/2 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
Photo and recipe courtesy of Le Gruyère AOP
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