Kaaskroketten (Belgian Cheese Croquettes)

Cheese béchamel

• 70 g Unsalted butter
• 70 g Plain flour
• 600 ml Whole milk
• ½ tsp Ground nutmeg
• 250 g Cheddar cheese, mature

Breading and frying

• 2 Egg
• 180 g Breadcrumbs
• 900 ml Vegetable oil, for deep-frying
• 1 piece Lemon

1. Make the béchamel base: melt the butter in a saucepan over medium heat until foaming. Add the flour and whisk constantly for 2 minutes to form a smooth roux that smells lightly biscuity but has not browned.
2. Gradually whisk in the milk, starting with a small splash to loosen the roux, then adding the rest in a steady stream. Cook, whisking, for 6 to 8 minutes until very thick and glossy, and the mixture pulls away from the sides of the pan.
3. Take the pan off the heat and whisk in the nutmeg. Add the cheddar cheese and stir until fully melted and smooth; the mixture should be thick enough to hold its shape.
4. Scrape the cheese mixture into a shallow baking dish and smooth the top. Cool to room temperature, then chill until firm enough to shape.
5. Set up a breading station: beat the eggs in a bowl and put the breadcrumbs in a second bowl. Cut the chilled mixture into 12 equal portions and shape each into a neat cylinder, then coat in egg and breadcrumbs; repeat the egg and breadcrumb coating once more for a sturdier crust.
6. Heat the vegetable oil in a large pot to 175°C (350°F). Fry the croquettes in batches for 2 to 3 minutes, turning gently, until deep golden and crisp; keep the oil close to temperature between batches.
7. Let the croquettes stand for 2 minutes so the filling settles slightly. Cut the lemon into wedges and serve the croquettes hot with lemon on the side.

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