Croquettes are that dish you order at a restaurant thinking they’re too complicated to make at home. Wrong. It’s just béchamel, cheese, and breadcrumbs — nothing more.
Ingredients :
- Goat cheese — A fresh log, not the aged ashed type. Fresh melts better and doesn’t become rubbery under heat. The 2-3€ one from the supermarket works perfectly — no need to look for a specialty cheesemonger.
- Butter and flour — The basic duo for béchamel. Use heaping tablespoons, not level ones. If you put too much flour compared to butter, the dough will be dense and tasteless. Balance really matters here.
- Breadcrumbs — Fine is preferable — it sticks better than coarse and gives a more even crust. If you have panko (Japanese breadcrumbs), use it: the result is much crispier and holds up better during frying.
- Milk — Whole milk. No semi-skimmed here; the fat gives body to the béchamel. The difference is visible in the final texture of the dough.
