Cheddar Croquettes Recipes

SMOKED CHEDDAR & CHILLI JAM CROQUETTES

Steps:

• Tip the potatoes into a medium saucepan of cold water, season well with salt and bring to the boil. Once boiling, cook for 15 mins until the potatoes can be easily pierced with the tip of a knife. Drain, steam-dry for a couple of minutes, then mash with the butter and cayenne. Season to taste and leave to cool a little.
• While the mash cools, tip the flour into one bowl and season well, then tip the egg into another bowl and the breadcrumbs into a third. Line a baking tray with baking parchment.
• Flatten about 1 tbsp mash into an oval in the palm of your hand. Dot a bit of the chilli jam into the centre, top with a cube of cheese, then form the mash around the filling to encase it. Place on the tray and repeat with the remaining ingredients.
• Coat the croquettes in the flour, then the egg and breadcrumbs, then return to the tray. Will keep, covered in the fridge, for up to a day or frozen for up to three months.
• Line a second baking tray with kitchen paper. Fill a small saucepan no more than two-thirds full with oil and heat to 180C or until a cube of bread browns in 20 seconds once dropped in. Fry the croquettes in batches for 1-2 mins (or 2-3 mins from frozen) until deep golden and crisp. Drain on the kitchen-paper-lined tray, sprinkle with salt, then keep warm in a low oven while you cook the rest. Serve with extra sweet chilli jam for dipping.

SPICY SWEET POTATO AND CHEDDAR CROQUETTES

Steps:

• Put the sweet potatoes and 1 teaspoon salt in a pot and cover with an inch or two of water. Bring to a boil, reduce to a simmer and cook until tender, 10 to 12 minutes. Drain the potatoes, transfer to a bowl, mash with a fork, and let cool for at least 30 minutes. (You can also do this step ahead and let the mashed sweet potatoes cool in the refrigerator overnight.)
• Add the cheese, flour, cumin, paprika, black pepper and cayenne to the mashed sweet potatoes and mix until evenly combined. Use a medium cookie scoop (a scant 2 tablespoons) to portion the mixture onto a baking sheet lined with parchment. Freeze until solid, at least 1 hour.
• Prepare to bread the croquettes: Set up a standard breading procedure in three bowls - flour, egg-and-oil mixture and bread crumbs.
• Dip each piece in the flour, shaking off any excess, in the egg mixture (turning it a few times to make sure it is completely coated), then in the bread crumbs. Set each breaded croquette on the baking sheet. Refreeze the finished, breaded croquettes until firm. (These can live in your freezer for months.)
• Add enough neutral oil to a deep-sided pot or pan to reach a depth of 1 1/2 to 2 inches, and heat over medium until shimmering, or when a thermometer reads between 325 and 350 degrees. Working in batches, fry the frozen croquettes, stirring occasionally, until nicely browned all over and piping hot in the center, about 5 minutes. (When frying, it's important to moderate the heat to keep as steady a temperature as possible. Adding frozen products to hot oil brings the temperature down, as does crowding.)
• Using a slotted spoon, remove cooked croquettes to a baking rack and immediately sprinkle with a little salt before serving.

BACON-CHEDDAR POTATO CROQUETTES

Steps:

• In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment-lined baking sheets. Cover and refrigerate for 2 hours or overnight., Combine butter and paprika; drizzle over croquettes. Bake at 375° until golden brown, 18-20 minutes. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.

BAKED BACON AND CHEDDAR CROQUETTES

Steps:

• Preheat oven to 375 degrees F.
• Peel potatoes, then cut the larger ones in half and boil for 20 minutes.
• Combine breadcrumbs with salt and pepper and place on a baking sheet. Cook for no more than 2 minutes, or long enough to brown them.
• While the potatoes are boiling, pan fry the bacon until crispy, then dry on a paper towel.
• Mash potatoes by hand or run through a ricer.
• Chop bacon into small pieces, then combine with shredded cheese and potatoes. Roll mixture into 15 equal-sized balls; an ice cream scoop is a good way to do this.
• Place egg in a small container with a tablespoon of water and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet coated with cooking spray.
• Bake for 10 minutes, then turn over and bake for another 10 minutes.

CHEDDAR CROQUETTES

Steps:

• Line large baking sheet with foil. Puree both cheeses and thyme in processor until smooth. Season with salt and pepper. Place breadcrumbs and flour in separate bowls. Mix milk and egg in another bowl. Form cheese mixture into 18 walnut-size balls. Coat balls with flour. Dip into egg mixture, then bread crumbs, coating completely. Place on prepared baking sheet. (Can be made 4 hours ahead. Cover and refrigerate.)
• Pour vegetable oil into heavy large skillet to depth of 1 inch. Heat oil until thermometer registers 350°F. Fry croquettes in batches until golden brown, about 1 minute per batch. Using slotted spoon, transfer to paper towels. Arrange croquettes on platter and serve.