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Bavarian Cheese Croquettes




Source of Recipe


Internet


List of Ingredients




Makes 24 croquettes

Croquette Dough:

4 cups light German beer
1 cup all-purpose flour
1/2 pound Swiss cheese, grated
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg yolk
2 to 3 teaspoons Dijon-style mustard
1/3 pound cooked ham, diced into 2 dozen 1/2-inch cubes



Recipe



Pour beer into a 6- or 8-cup pan. Boil approximately 45 minutes until beer is reduced to 1 1/2 cups. (This intensifies the malt flavor considerably. ) When reduced, take pan off the heat. Add all the flour at once, beating into a thick, fairly dry dough. Add grated cheese, salt, and pepper. Quickly beat in the egg yolk. Cool and refrigerate dough at least 12 hours.

When procgiy chilled, roll dough into 24 small balls, about 1 inch thick.

Make a depression in center of each ball and put in a touch of mustard and a piece of ham. Close dough around the filling and again shape into a ball.

Set aside or refrigerate until ready to fry.

Beer Baffer Coating:
1 1/3 cups light German beer
2 tablespoons oil
1 egg yolk
2 cups all-purpose flour
3 egg whites

Combine beer, oil, and egg yolk. Gradually stir them into the flour, beating until a smooth batter results. Whip the egg whites just until stiff Stir 1/4 of the whites into the beer batter to lighten it, then gently fold in remaining 3/4 egg white. Use the batter immediately, lest the whites fade.

Final Preparations:

Sufficient oil for deep frying

Fill a pan with 3 or 4 inches of oil. Bring heat to 375 degrees on a deep-fry thermostat. Dip filled croquettes into the beer batter. Fry 3 or 4 minutes, until golden brown and cooked through. Drain and serve.

Finished croquettes are at their best when eaten right away, but they can be set aside after frying for a short while and then reheated in a 400-degree oven for 3 or 4 minutes.