Gorgonzola and Muesli Croquettes
I made these croquettes for the first time as an appetizer for a New Year’s Eve dinner, and honestly, everyone loved them. Even the ones who wrinkled their noses a bit when they saw the muesli coating ended up enjoying the strong contrast between the crispy outside and the creamy filling. Whether for the holidays or any random day, we encourage you to give these a try because the recipe is absolutely worth it.
What do we need?
4 tablespoons of flour
Half a liter of milk (about 2 cups)
100g (3.5 oz) of gorgonzola cheese
2 tablespoons of olive oil
2 tablespoons of butter
Salt
Black pepper
2 eggs
Breadcrumbs
Muesli without fruit
Olive oil for frying
How do we make it?
First, we make the béchamel. To do this, put the oil and butter in a frying pan.
Once the butter has melted and the pan is good and hot, add the flour. Stir well and let it cook for a moment (so it doesn’t taste raw later).
Next, gradually pour in the milk little by little, stirring constantly and energetically to prevent lumps from forming. We want a fairly thick béchamel since it’s going to be used for croquettes and will also have a very creamy cheese mixed in.
Toss in the cheese cut into chunks and keep stirring until it’s fully melted, then season with salt and pepper.
Pour the béchamel into a wide dish so it spreads out nicely. It needs to cool for at least two hours, finishing in the fridge so it firms up properly.
Once the mixture is cold, shape it into balls. Since the flavor is intense, try not to make them too big.
Roll the balls in breadcrumbs.
Set up three bowls: one with the beaten eggs, another with the muesli, and another with breadcrumbs. Pass each ball through the three bowls in this order (egg-muesli-breadcrumbs).
Heat a frying pan with oil, and once it’s nice and hot, drop the croquettes in and fry them until golden brown.
Once they’re out, place them on a plate lined with paper towel to soak up the excess oil.
Tips:
It’s best to fry them right before serving so the coating stays crispy and the filling stays creamy. If you want, you can prep them ahead of time and leave them in the fridge, or even freeze them and fry them whenever you fancy a bite.
If the béchamel gets the better of you and lumps end up forming, you can blitz them out with a hand blender before adding the cheese. It’s not the proper method, but hey, sometimes these things happen, and a well-timed blender can save you a lot of trouble :-)
