Camembert Croquettes
Prep time: 60 | Serves: 4-6
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The gorgeous breaded and fried coating that keeps that gooey loveliness locked in and is the perfect snack/starter. Pleeeease be aware of how chuffin hot these are when first served, I burn myself every single time because I have absolutely no patience and want the satisfaction of getting that stringy, hot cheese straight in my mouth.
Serve with a sprinkle of flaky salt, a grating of parmesan and some cranberry sauce to dunk.
Ingredients
metric imperial
- 5-6 medium sized maris pipers
- 1 heaped tsp wholegrain mustard
- 1-2 cloves garlic, grated
- 1/2 small wheel of camembert
- 200g panko breadcrumbs
- 100g plain flour
- 2 medium free range eggs
- 30g grated parmesan
- plenty of salt and pepper
- cranberry sauce optional to serve
- 2 ltrs of vegetable oil
Method
- Scoop the flesh out of the baked potatoes and mash in a bowl with a fork. Spoon in the mustard and the grated garlic and season well with salt and pepper.
- Mash it all together and cut small chunks of camembert, 1cm thick cut into 2 or 3 chunks depending on how big you want your croquettes. Use the potato to encase the camembert and put into the fridge for a few hours to firm up.
- Season your breadcrumbs with salt, pepper and grated parmesan. Pass the croquettes through flour, egg and seasoned breadcrumbs, then put back into the egg and breadcrumbs to seal the cheese in.
- Deep fry in vegetable oil at 180oc/350of until golden brown. I’d recommend putting them into a hot oven at about 180oc/350of while you fry the rest.
- Serve with a sprinkle of flaky salt, a grating of parmesan and some cranberry sauce to dunk.