Camembert-croquette

Singlemade: camembert croquette

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.

Singlemade: camembert croquette

Print Recipe
Camembert-croquette
Camembert-croquette
Course Lunch, Main Dish
Cuisine French
Prep Time 15-20 min
Servings
Ingredients
Course Lunch, Main Dish
Cuisine French
Prep Time 15-20 min
Servings
Ingredients
Camembert-croquette
Instructions
  1. Break the egg into a bowl, add a pinch of salt and whisk the egg loose.
  2. Scoop 2 tablespoons of flour into a plate. Keep the oats handy.
  3. Heat a pan with a dash of oil over medium heat.
  4. As the pan heats, dab the Camembert in the egg. Make sure it’s covered all around. If need be, use your fingers.
  5. Now turn the Camembert in the flour. Again, make sure it’s fully covered.*
  6. Now add another coat of egg. Pour in 2 tablespoons of oats with the flour and turn the Camembert in the oats.
  7. When the Camembert is fully breaded, add it to the pan. Fry every side over medium heat for about 3 to 5 minutes each. Then fry the sides as well, making sure there’s enough oil in the pan, so it won’t stick. Done!!
  8. While you’re frying, you can make a salad. Tomato, cucumber, fruit, nuts,... anything you like. If possible, use a sweet dressing.**
Recipe Notes

* You want to avoid at all cost that the Camembert’s crust breaks and all the cheesy goodness drains away. That’s why you have to be very careful every step of the way and make sure the Camembert is fully covered each time in egg, flour and oats.
As we don’t remove the white crust, the odds of breakage are smaller, but that doesn’t mean you don't have to be gentle :-p.

** A spoonful of honey or marmalade, mixed in with some oil or vinegar gives you an instant sweet dressing!

Tip: Don’t throw away the leftover oats and egg! You can use this for the banana pancakes!

Singlemade: camembert croquette


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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Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

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