Cheese Croquettes
Ingredients
Directions
Prepare the mixture
Mix 2 cups grated cheese with a cup of fine bread crumbs.
Add salt and cayenne to taste.
Form into small balls.
Coat and fry
Dip into beaten eggs and fine cracker crumbs.
Fry in boiling fat.
Serve
Serve with salads.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Grated cheese
- Supplies rich flavor and fat, and helps hold the balls together.
- Bread crumbs (in the method)
- Absorbs moisture and gives the mixture body so it holds its shape.
- Beaten eggs (in the method)
- Binds the crumb coating so it sticks evenly to each ball.
- Cracker crumbs (in the method)
- Forms the outer coating that browns and crisps when fried.
The step that matters
Fry in boiling fat. Hot fat sets the crumb coating quickly into a crisp shell before the cheese softens and leaks out. If the fat is not hot enough, the croquettes soak up grease and may fall apart.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Macaroni and Cheese102 recipes
Cheese Making50 recipes
Cheese Fritters34 recipes
Cheese Omelette31 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.