Skip to main content
Epicurious
Bon Appétit

Cheddar Croquettes

1.3

(1)

These can be served as hors d'oeuvres, or placed atop a salad of spinach, walnuts and sliced apples.

Recipe information

  • Yield

    Makes 8

Ingredients

1 1/2 cups grated cheddar cheese
3/4 cup ricotta cheese
2 tablespoons chopped fresh thyme
1 1/2 cups fresh white breadcrumbs
1/2 cup all purpose flour
1/2 cup milk
1 large egg
Vegetable oil for frying

Preparation

  1. Step 1

    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.)

    Step 2

    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.

TagsFritterCheddarCheeseDairyThymeHerbs & SpicesRicottaStarterSnackLunchDinnerNut FreeVegetarianMake AheadDeep FryBon Appétit
Read More
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Cheddar Biscuits With Old Bay
These cheesy biscuits are a dream savory breakfast. Or pile them in a basket to round out any dinner.
7UP Cake With Lemony Glaze
A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Spicy Carrot Rigatoni
Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.