Makes 20 balls • Prep time: 20 min • Resting time: 30 min
For the real Kachkéis lovers!
Recipe steps
1
Melt the butter in a saucepan over a medium heat.
2
Add in the flour and whisk to form a roux. Cook for 2 minutes while stirring.
3
Pour in the milk. Note that the mixture will remain very thick.
4
Add the Kachkéis and Emmental cheese. Stir until perfectly melted and smooth.
5
Transfer the mixture to a shallow dish and let cool for 10 to 15 minutes in the refrigerator.
6
Roll a heapoed teaspoon of filling between your hands and form about twenty small balls.
For the breading
3-4 tbsp
flour
3 eggs
200g breadcrumbs
3 eggs
200g breadcrumbs
Recipe steps
1
Prepare 3 bowls with the flour, beaten eggs, and breadcrumbs. Coat each ball with flour, then dip in the beaten eggs, and finally in the breadcrumbs. Dip each ball a second time in the beaten eggs, then in the breadcrumbs. Repeat a third time.
2
Leave the balls to rest in the fridge for 15 to 20 minutes to prevent them from bursting in the deep fryer.
3
Preheat the deep fryer to 190°C.
4
Place 4 or 5 balls in the frying basket. Fry for exactly 1 minute. Drain the croquettes in a bowl with paper towels. Serve immediately for a melting center.
Recipe created by Eloïse Jennes.