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Cheddar Croquettes

October 5, 2010

There’s a lot of cheddar in this dish so you may want to cut down on the portion sizes (this recipe will easily work as an entrée for 10 people). The end results looks great – golden and crispy – and goes well on a bed of lettuce served with quince or cranberry sauce.


  • 900g Cheddar
  • 5 Eggs
  • 2 Tablespoons cold water
  • 3 Cups Semolina (Italian pasta flour) or Asian rice flour
  • 4 Cups Panko Flakes (Japanese breadcrumbs)
  • 2 Litres of Blended Olive oil, Canola oil  or Peanut oil


Slice the cheese into blocks – this will determine the individual portions. The size is not really important but make sure you keep the width no larger than 1.5cm otherwise the cheese won’t melt properly during the frying stage. 8cm x 4cm x 1.25cm blocks is a good size.

Set the blocks of cheddar aside then in a medium bowl, whisk together the eggs and cold water. Place the egg mixture, panko and flour in separate bowls/containers (make sure you can fit a couple of pieces of cheese at a time in each bowl).

Working in batches of two, quickly dip the cheese pieces into the egg mixture then into the flour, back into the egg mixture and finally into the panko to make a crust. You need to work fast here or you’ll end up with clumps of panko and flour stuck to your fingers. Make sure you press the breadcrumbs firmly into all sides of the cheese. Lay the finished pieces on a baking sheet lined with baking paper and place in the fridge for 30 – 60 minutes.

Heat the oil in a large, deep, heavy bottomed pot until the thermometer reaches 175°C. Fry the blocks in the oil until golden brown and crisp on the outside. The cheese needs to be soft but not overly-runny, you can test for this by removing a croquette then patting it dry with a paper towel. Press the croquette lightly; the crust should be firm and crisp with a bit of give on the inside. Transfer to a baking sheet lined with paper towels to remove excess oil.

Serve as is or with a side salad of greens (lettuce/curly endive/frisée) drizzled with tarragon vinegar and olive oil or with a cranberry sauce/quince.

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