4 cheese croquettes

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By Ángela

Croquettes are a very useful appetizer, perfect to make them at any time if we have the dough ready and we have them stored in the freezer. They can be made in a thousand ways, as we have told you in many of the croquettes recipes that we have prepared, that's why it is good to have croquettes of various types in the freezer, so that when we do not know what to cook, we have them on hand and we can prepare them in a jiffy.

Today we are going to prepare some very honeyed and juicy croquettes, with assorted cheeses They are very soft and tend to be liked by both children and adults. Although we have used specific cheeses, you can use the ones you like the most and combine them as you like.

The most important thing is to take into account the amount of milk and the total amount of cheese that you put so that the dough is perfect.

4 cheese croquettes

Print recipe

The croquettes are a very handy appetizer, perfect to make at any time if we have the dough ready, and this version of 4 cheese croquettes is scrumptious

4 cheese croquettes
  • Ángela
  • Kitchen: cuisine
  • Recipe type: incoming
  • Rations: 4
  • Total time:

Ingredients

Ingredients for about 25 croquettes

  • 50 grams of butter
  • 50 gr of wheat flour
  • 65 gr of Manchego cheese
  • 4 cheeses
  • 20 gr of blue cheese
  • 10 gr of grated Parmesan
  • 400 ml whole milk
  • Sal Island
  • Black pepper
  • Nutmeg

To coat them

  • Bread crumbs
  • Egg

Preparation

  1. Heat the butter in a saucepan and when it is fully diluted, add the flour and do not stop stirring with the help of some rods, to sauté the flour and cook it, losing its raw flavor. Add the Manchego cheese in small pieces and the blue cheese, stirring constantly, wait for it to dissolve completely. Add a little milk while we continue stirring to prevent lumps from forming.

  2. Allow the milk to be consumed before adding another splash. When a few minutes have passed, and we have added more or less half of the milk from the entire recipe, we add the cheeses in pieces, and the Parmesan, without stopping stirring, we add the remaining milk until we have a paste that is sweet and almost solid like croquette dough.

  3. Raise the heat a little, and without stopping stirring, when we see that the béchamel begins to boil, add salt and pepper and add nutmeg. Let it simmer for about 15 minutes without stopping stirring so that the dough does not stick to the bottom of the pan.

  4. Once this time has passed, we spread the dough in a bowl and cover it with transparent film for at least 6 hours so that all the aromas are perfect and the dough is cold. For example, I like to prepare the dough one day before making the croquettes, because the flavor is much better.

  5. To shape each of the croquettes, we take small portions of dough and we give it the shape we want with the help of our hands.

  6. Dip each croquette in breadcrumbs, egg and breadcrumbs again, and fry in plenty of olive oil, once fried, let it rest on absorbent paper to remove excess fat before serving.


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