Dutch Cheese croquettes (Kaaskroketjes)

Recipe

Kaaskroketjes, also Dutch Cheese croquettes, are a beloved snack in the Netherlands, featuring a creamy cheese filling encased in a crispy breadcrumb shell. Perfect for parties or as an appetizer. These croquettes offer a delightful blend of textures and rich flavors.

Yields approximately 24 croquettes

Ingredients:

  • 7 tablespoons (100 grams) unsalted butter
  • 1½ cups (180 grams) all-purpose flour
  • 2 cups (500 ml) whole milk
  • 8.8 ounces (250 grams) aged Gouda cheese, grated
  • ⅓ cup (100 ml) heavy cream
  • 2 egg yolks
  • a pinch of nutmeg
  • salt and freshly ground black pepper to taste

For breading:

  • 2-3 eggs, beaten
  • breadcrumbs
  • vegetable oil for frying

Instructions:

  1. Prepare the cheese filling
    • In a saucepan, melt the butter over medium heat.
    • Add the flour and stir continuously for about 2 minutes until a smooth paste forms.
    • Gradually pour in the milk, stirring constantly to prevent lumps, until the mixture thickens into a smooth sauce.
    • Add the grated Gouda cheese and stir until fully melted and incorporated.
    • Remove the pan from heat. In a separate bowl, mix the heavy cream with the egg yolks, then add this mixture to the cheese sauce, stirring until well combined.
    • Season with nutmeg, salt, and freshly ground black pepper to taste.
  2. Chill the filling
    • Pour the cheese mixture into a shallow dish, spreading it evenly.
    • Cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming.
    • Refrigerate for at least 4 hours, or preferably overnight, until the mixture is firm.
  3. Shape the croquettes
    • Once the mixture is firm, divide it into approximately 24 equal portions.
    • With lightly oiled hands, roll each portion into a small cylinder or ball, depending on your preference.
  4. Bread the croquettes
    • Set up a breading station with two shallow bowls: one with the beaten eggs and another with breadcrumbs.
    • Roll each croquette first in the breadcrumbs, then dip into the beaten eggs, and roll again in the breadcrumbs to ensure a thorough coating.
  5. Fry the croquettes
    • Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (180°C).
    • Carefully place a few croquettes at a time into the hot oil, avoiding overcrowding.
    • Fry for 3.5 to 4 minutes, or until golden brown and crispy.
    • Use a slotted spoon to remove the croquettes and drain on paper towels.
  6. Serve
    • Serve the croquettes hot, accompanied by a dipping sauce such as sweet chili sauce or mustard.

Tips:

  • Storage: unfried croquettes can be stored in the refrigerator for 1-2 days or frozen for longer storage. If frying from frozen, add an extra minute to the frying time.
  • Cheese variations: while aged Gouda provides a rich flavor, you can experiment with other cheeses like Edam or a sharp cheddar.

Enjoy these crispy, creamy Dutch cheese croquettes as a delicious appetizer or snack!