Low FODMAP cheese croquettes
Croquettes are good, but cheese croquettes are heaven. A crunchy layer on the outside with liquid cheese on the inside. My gooood, if there is something you can wake me up for at night, it is this. Cheese is one of the best things in the world if you ask me and warm cheese is the best thing ever. These low FODMAP cheese croquettes are thé perfect party snack. No doubt that you will make all your party guests happy with this (ok, except for the cheese haters amongst them).
You make the low FODMAP cheese croquettes with a roux. Just as you make it for chicken vol-au-vent, but in this case only with stock and not with milk. Note: it is best to make the roux the evening before you want to make the cheese croquettes. The roux has to cool down totally because you are going to roll it into croquettes. For the layer around the croquettes, I used gluten-free flour, egg and gluten-free breadcrumbs.
What do you need (for about 20 cheese croquettes)
For the roux
- 80 g butter
- 100 g flour
- 500 ml stock (make sure you use a low FODMAP stock cube)
- 6 g gelatine powder (make sure no high FODMAP ingredients are added)
- 2 eggs
- 250 g grated aged cheese (I used Gouda cheese)
- A handful of parsley
For the breading and frying
- 2 eggs
- Gluten-free flour
- Gluten-free breadcrumbs (make sure they are also low FODMAP)
- 1 l sunflower oil
How to make the low FODMAP cheese croquettes
- Make the stock and leave it to cool down.
- Melt the butter in a pan. Add the flour and cook this for a few minutes while you stir continuously.
- Add the cold stock little by little while you keep stirring and heat through.
- Add the gelatine powder and the eggs and mix everything together.
- Stir in the grated cheese and the parsley.
- Season the roux with salt and pepper to taste.
- Scoop the roux into a box and leave to cool for at least 4 hours or overnight.
- Put the flour on a deep plate, two whisked eggs on another and the gluten-free breadcrumbs on another deep plate.
- Shape the roux into 20 croquettes and roll croquettes in flour. Dip in the egg mixture and coat with the breadcrumbs. Make sure the croquettes are coated well, otherwise the cheese will leak out while you are frying the croquettes.
- Heat the sunflower oil in a heatproof pan. You can test if the oil is hot enough by putting one croquette into the oil. If the oil starts to sizzle and bubble, it is hot enough. Use a heatproof spatula to put the croquettes into the oil and to take them out. Fry the croquettes for about 5-8 minutes and serve warm.
- I prepared the cheese croquettes at home and then took them to a party. At the party, we heated them in an air fryer. They were still perfectly crunchy!
- You can serve the cheese croquettes with mayonnaise or mustard, but they are also delicious without any sauce!
Will you let me know if you make my low FODMAP cheese croquettes? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen.
Low FODMAP cheese croquettes
- Total Time: 5 hours 8 mins
- Servings: 20 1x
Description
Low FODMAP cheese croquettes! Believe me, cheeselovers, nothing is better than this! A A party snack that will make all your guests happy! Also gluten-free.
Ingredients
For the roux
- 80 g butter
- 100 g flour
- 500 ml stock (make sure you use a low FODMAP stock cube)
- 6 g gelatine powder (make sure no high FODMAP ingredients are added)
- 2 eggs
- 250 g grated aged cheese (I used Gouda cheese)
- A handful of parsley
For the breading and frying
- 2 eggs
- Gluten-free flour
- Gluten-free breadcrumbs (make sure they are also low FODMAP)
- 1 l sunflower oil
Instructions
- Make the stock and leave it to cool down.
- Melt the butter in a pan. Add the flour and cook this for a few minutes while you stir continuously.
- Add the cold stock little by little while you keep stirring and heat through.
- Add the gelatine powder and the eggs and mix everything together.
- Stir in the grated cheese and the parsley.
- Season the roux with salt and pepper to taste.
- Scoop the roux into a box and leave to cool for at least 4 hours or overnight.
- Put the flour on a deep plate, two whisked eggs on another and the gluten-free breadcrumbs on another deep plate.
- Shape the roux into 20 croquettes and roll croquettes in flour. Dip in the egg mixture and coat with the breadcrumbs. Make sure the croquettes are coated well, otherwise the cheese will leak out while you are frying the croquettes.
- Heat the sunflower oil in a heatproof pan. You can test if the oil is hot enough by putting one croquette into the oil. If the oil starts to sizzle and bubble, it is hot enough. Use a heatproof spatula to put the croquettes into the oil and to take them out. Fry the croquettes for about 5-8 minutes and serve warm.
- I prepared the cheese croquettes at home and then took them to a party. At the party, we heated them in an air fryer. They were still perfectly crunchy!
- You can serve the cheese croquettes with mayonnaise or mustard, but they are also delicious without any sauce!
- Prep Time: 5 hours
- Cook Time: 8 mins
