Are you looking for a decadent and impressive appetizer? Look no further than Camembert croquettes!
Camembert Croquettes Recipe
The key to making these delectable treats is using only the best quality ingredients you can find. Follow our ultimate guide to crafting the perfect Camembert croquettes and wow your guests with your culinary skills.
Camembert Croquette Ingredients
- Potato: You can use whichever potato you prefer; we used white potatoes that come washed.
- Water: Tap water is fine—no need for anything special.
- Rock Salt: You can use rock salt or just table salt for the water for boiling the potato; it depends on what you have in the pantry.
- Egg: We used one large free-range egg for this recipe.
- Camembert Cheese: This is down to what you have available; pick your favorite. You could substitute for any cheese that can melt.
- Table Salt: For seasoning.
- Black Pepper: Use freshly cracked black pepper if you have it.
- All-Purpose Flour: Nothing special is required!
- Panko Breadcrumbs: Panko breadcrumbs have a great crunch that’s hard to beat.
- Vegetable oil: for deep frying.
How to make Camembert Croquettes
- Boiling water: Add water and salt to a large pot and allow to boil.
- Add potato: Slide the potato chunks into the water and let the potato cook until soft.
- Season: After the potato has cooked, drain and place in a large bowl, then season with salt and pepper.
- Mash: mash and stir the potato until the pepper has mixed through.
- Egg: In a separate bowl, beat the egg and add it to the potato.
- Mix: Combine the egg and potato until smooth and uniform in color.
- Coating: Combine flour and the panko breadcrumbs for the coating.
- Potato ball: Scoop 1 & 1/2 TBSP of potato into your hand, working it into a ball-like shape.
- Add cheese: Remove the cheese from the freezer. Place a slice of the chilled Camembert into the center of the potato ball.
- Cover: Carefully cover the entire stick of Camembert by pushing the sides up around it.
- Coat ball: Place the ball into the panko and flour mixture, coating it evenly.
- Place the coated ball onto a non-stick tray.
- Repeat: To finish the rest of the croquettes, repeat steps 8 to 12 until the potato mash is all used. Then place the croquettes into the fridge for an hour before frying.
- Prepare oil: Warm the oil over medium heat until it’s ready to fry. You can use a toothpick to check when it’s ready to fry by placing the tip in the oil; if it bubbles, it’s ready for frying
- Fry: The croquettes until almost golden, they will become a little darker after they are removed.
- Rest: Place the croquettes on a wire rack to allow the oil to drip away and cool slightly. Salt and then serve.
Camembert Croquettes
Smooth mashed potato with a crispy outer shell and gooey cheese centre.
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Servings: 24 serves
Ingredients
- 21 oz white potato (large chunks 2” (5CM))
- 67.6 floz water
- 1 tbsp rock Salt
- 1 large egg (beaten)
- 3.5 oz camembert cheese (1” (2.5cm) sticks)
- 2 tsp table salt
- 1/2 tsp black pepper
- 1 oz all-purpose flour
- 2.8 oz panko breadcrumbs
For Frying
- 33.8 floz vegetable oil
Instructions
- Boil the potatoes: Add water and rock salt over high heat in a large pot and bring to a boil. Place the potatoes into the salted water, and boil for 10-15 minutes until soft.
- Cheese slicing: While the potatoes are boiling, cut the Camembert cheese into 1” (2.5cm) sticks; once cut into pieces, place them in the freezer (just until you start forming the croquettes).
- Drain the potatoes and transfer them to a large mixing bowl. Mash the potatoes roughly, add the beaten egg, salt, and pepper, and mash them together until smooth.
- Coating mixture: Mix flour and Panko breadcrumbs in a wide top bowl or on a plate.
- Prepare a platter or tray lined with parchment paper for the flour-coated croquettes.
- Forming the croquettes: Take the Camembert sticks out of the freezer. Scoop 1 & 1/2 TBSP of the mashed potato into your hand, then create a ball. Press a stick of the Camembert in the middle of the mashed potato ball, wrap the mashed potato around the Camembert, and then gently mold and shape it into a Croquette shape. (see note #1 for tips)
- Croquette coating: Place the croquette into the flour and breadcrumb mixture and roll around. Ensure to coat well and transfer it onto the lined tray. Repeat until all of the mashed potato has been used.
- Chill: Keep the Croquettes chilled in the refrigerator for at least an hour before frying.
- Frying: Pour the cooking oil into a deep frypan over medium heat.Gently and carefully drop the Croquettes into the hot oil (placing them away from yourself to avoid any hot oil splashes).Fry in batches for around a minute or two until golden. (see note #2 for tips)
- Rest: As you remove them from the oil once cooked, rest them on a wire rack.
Notes
- Prepare a bowl of water next to you, which will be very handy when molding the croquettes. Keep your hand wet and wash the sticky mashed potato off after each croquette you make.
- Try not to overcrowd the pan. Frying longer than that and the Camembert will melt and leak out of the coating into the oil and start spitting.
Nutrition
Serving: 1serve | Calories: 52kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 552mg | Potassium: 123mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 45IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 0.5mg
Want more great recipes?
We have plenty of finger food recipes for your next gathering:
Homemade Mozzarella Sticks: Golden crunchy on the outside with a soft gooey mozzarella center.
Jalapeno Poppers: Packing a punch and absolutely addictive.
Sweet Potato Tots: Who would have thought that sweet potato could taste so good!
