Triple-Cheese Croquettes with Tangy Cranberry Sauce

Name: Triple-Cheese Croquettes with Tangy Cranberry Sauce
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 27
Ingredients: 70 g manchego grated; 50 g cheddar; 50 g parmesan or vegetarian hard cheese; 4 large eggs, lightly beaten; 300 g panko breadcrumbs; 180 g Cranberries; 2 banana shallots, finely chopped; 80 g plain flour; 50 g unsalted butter; 450 ml whole milk; 100 g light brown soft sugar; 1 pinch pinch of cayenne pepper; 500 ml vegetable oil for deep frying

These crispy, golden croquettes feature a rich, molten blend of Manchego, Cheddar, and Parmesan. Served with a homemade tart cranberry dipping sauce, they make an elegant and irresistible appetizer for any festive gathering.

Servings27 Portions

Prep Time45 Mins

Cook Time35 Mins

Difficulty

Intermediate

Ingredients

manchego grated
70 g
cheddar
50 g
parmesan or vegetarian hard cheese
50 g
large eggs, lightly beaten
4
panko breadcrumbs
300 g
Cranberries
180 g
banana shallots, finely chopped
2
plain flour
80 g
unsalted butter
50 g
whole milk
450 ml
light brown soft sugar
100 g
pinch of cayenne pepper
1 pinch
vegetable oil for deep frying
500 ml

Step-by-Step Instructions

Melt the butter in a saucepan over medium-low heat. Add the finely chopped shallots and sauté gently for 10–12 minutes until they are soft and translucent. Stir in the flour and cook for 1–2 minutes to create a thick roux.

In a separate pan, warm the milk until steaming. Gradually whisk the warm milk into the flour mixture until you have a smooth, thick sauce. Stir in the cayenne pepper, the three grated cheeses, and a pinch of salt until melted. Pour the mixture into a baking tray, let it cool for 30 minutes, then cover and chill in the refrigerator for at least 3 hours or overnight.

Prepare the cranberry sauce by combining the cranberries, sugar, and 100ml of water in a small pan. Simmer for 10–15 minutes until the cranberries burst and the sauce thickens. Season to taste and set aside to cool. If the sauce becomes too thick once chilled, loosen it with a splash of water.

With damp hands, roll the chilled cheese mixture into walnut-sized balls. Place the beaten eggs in a shallow bowl and the panko breadcrumbs on a plate. Roll each ball in the egg, then the crumbs, ensuring they are well coated. Repeat the process to create a double layer of breading; this prevents the cheese from leaking during frying.