Cheese croquettes aren’t that hard to make, but they take a lot of work. Firstly, you have to make a really thick Béchamel sauce by stirring until your arms hurt. It has to cool, then you have to cut it and bread it.
With this Camembert-croquette we’ll skip ahead to the breading. And we’re doing it old school: egg-flour-egg-crumbs. But we’re using oats instead of breadcrumbs! It reduces the risk of sticking to the pan and it’s just really good! Breading is a bit of a hassle, but you’ll forget about that once you taste the croquette!
Ps: This recipe looks pretty easy, but the test panel has indicated that the breading does take some skill. Make sure you use an ‘un-ripe’ Camembert.
Input Singlemade test panel
Jomme took point in testing this recipe, but it didn’t end well. His Camembert was too ripe and he had already taken a bite. Even though he took great care in covering the missing bit, it drained completely while baking. In his words, he was left with a bled dry cheese crust. This prompted the other testers to look for an unripe Camembert.
Stiene could only find a 250 grams Camembert, so it was a bit much. And the breading is dirty work, which she’s not into. Stiene got a nice, golden brown crust, but in the end, it start to run out. She decided it was good, but too much of a hassle for her.
Instead of frying one large Camembert wheel, Bram used readymade wedges. The breading and frying went swimmingly. So he’s left us with this handy tip: use readymade Camembert wedges (8)!
Carine said: ‘Loooove this recipe! :-). Her tip: her Camembert was a bit ripe, so she set it in the fridge for a while to firm it up. The breading went without incident.
Carine’s serving tip: serve a mediterranean style salad alongside: lettuce, dried marinated tomatoes, olives and sweet bell peppers. Finish with some oil and a fresh vinegar. And a glass of wine won’t go amiss! 😉
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Have fun cooking and… bon appétit! 🙂