Crispy Cheese Croquettes

Crispy cheese croquettes are the kind of snack that disappears from the plate before you can even sit down. I first made these on a rainy Saturday when I had leftover mozzarella to use up, and they’ve been my go-to appetizer ever since. The exterior shatters into golden crumbs while the inside stays molten and stretchy. They’re rich enough to feel special but simple enough to make on a weeknight.

What I love most is that contrast between the crunchy coating and that pull-apart cheese center. They take about 30 minutes of active time, plus some chilling, but the result is restaurant-quality without the restaurant effort.

Ingredients

For the Filling:

• 3 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 2/3 cup whole milk
• 1 1/2 cups mozzarella cheese, freshly grated
• 2 large egg yolks
• 1/2 teaspoon salt

For Frying:

• 1 large egg, beaten
• 1/4 cup whole milk
• 1/3 cup all-purpose flour
• 1 cup fine breadcrumbs (panko works great)
• Vegetable oil for frying (about 2-3 cups)
• Flaky sea salt for finishing

How To Make Crispy Cheese Croquettes

1. Melt the butter in a medium saucepan over medium heat until it stops foaming, about 2 minutes.
2. Add the flour all at once and whisk constantly for 2-3 minutes until the mixture turns light golden and smells nutty.
3. Pour in the milk slowly while whisking to prevent lumps, then cook for 3-4 minutes until the mixture thickens to a paste that pulls away from the pan sides.
4. Remove from heat and stir in the grated mozzarella until completely melted and smooth.
5. Beat in the egg yolks and salt until fully combined and the mixture is glossy.
6. Spread the cheese mixture onto a parchment-lined baking sheet, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 2 hours or overnight.
7. Once chilled and firm, scoop portions and roll into cylinders about 2 inches long and 1 inch thick (you should get 12-14 croquettes).
8. Set up your breading station with three shallow bowls: flour in the first, beaten egg mixed with milk in the second, and breadcrumbs in the third.
9. Roll each croquette in flour, dip in egg mixture, then coat thoroughly with breadcrumbs, pressing gently so they stick.
10. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (use a thermometer for accuracy).
11. Fry 4-5 croquettes at a time for 2-3 minutes, turning once, until deep golden brown on all sides.
12. Transfer to a paper towel-lined plate, sprinkle immediately with flaky sea salt, and let cool for 2 minutes before serving.

Serving Suggestions

These croquettes work best with something acidic to cut through the richness. I serve them with marinara sauce for dipping, but they’re equally good with a spicy aioli or even a simple squeeze of lemon. The heat brings out the cheese flavor while the acid keeps things balanced.

For a party spread, set them out with three different dipping sauces and watch them vanish. They hold their heat well for about 15 minutes, which gives you time to fry in batches without the first ones getting cold. Just keep the finished ones in a low oven (200°F) while you work through the rest.

Storage and Reheating

You can freeze the breaded, unfried croquettes for up to a month. Arrange them on a baking sheet until frozen solid, then transfer to a freezer bag. Fry directly from frozen, adding an extra minute to the cooking time. This makes them perfect for keeping on hand when friends drop by.

Leftover fried croquettes keep in the fridge for two days. Reheat them in a 375°F oven for 8-10 minutes to restore some crispness. The microwave will make them soggy, so avoid that if you can. They won’t be quite as crunchy as fresh, but they’re still worth eating.

Getting the Right Texture

The chilling step matters more than you’d think. If the filling isn’t completely cold and firm, the croquettes can split open during frying and leak cheese into your oil. Give them the full two hours, or do what I do and make the filling the night before. The extra time actually improves the flavor as everything melds together.

Oil temperature is the other critical factor. Too hot and the outside burns before the inside warms through. Too cool and they absorb oil and turn greasy. Keep that thermometer handy and adjust your heat between batches to maintain 350°F. If you don’t have a thermometer, drop in a breadcrumb, it should sizzle immediately but not violently.

Notes

• Fresh mozzarella has too much moisture and won’t work well here, stick with low-moisture, shredded mozzarella
• The mixture will seem too thick when you’re making it, but it needs that consistency to hold its shape
• You can add herbs, garlic powder, or a pinch of cayenne to the filling before chilling
• Make the croquettes uniform in size so they cook evenly
• Don’t skip the egg yolks in the filling, they add richness and help bind everything
• Work quickly when breading so the croquettes stay cold
• Use a slotted spoon or spider to turn them gently while frying

Frequently asked questions

Can I bake these instead of frying? You can, but they won’t have the same shatter-crisp coating. Brush them with oil and bake at 425°F for 20-25 minutes, flipping halfway. They’ll be good but different.

What cheese can I use besides mozzarella? Fontina, provolone, or a mix of cheeses all work well. Avoid anything too dry like parmesan on its own, or anything that doesn’t melt smoothly.

Why are my croquettes splitting open? Either the filling wasn’t chilled long enough, the oil was too hot, or there were gaps in the breading. Make sure every bit is coated and the mixture is completely firm before frying.

How do I know when the oil is ready without a thermometer? Drop a small cube of bread into the oil. If it turns golden brown in about 60 seconds, you’re at the right temperature.

Can I make these smaller for bite-sized appetizers? Absolutely. Roll them into 1-inch balls instead of cylinders and reduce the frying time to about 90 seconds. You’ll get about 20-24 pieces from this recipe.

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