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Ingredients
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Croquette components
Bearnaise sauce (optional accompaniment)
Method
Croquette preparation
- 1
Make the bechamel base
In a small saucepan, melt butter over medium heat. Whisk in the 2 tablespoons flour and cook 1–2 minutes until lightly golden. Slowly whisk in the milk, stirring until smooth and thickened. Season with salt, pepper, and a pinch of nutmeg.
- 2
Incorporate cheese
Remove from heat and whisk in the crumbled goat cheese (and optional cream cheese) until the mixture is smooth and glossy. If too thick, whisk in a tablespoon or two more milk.
- 3
Chill the dough
Transfer mixture to a shallow dish, cover, and chill for 60–90 minutes until firm enough to scoop.
- 4
Shape croquettes
Using a small scoop or two teaspoons, portion the mixture and roll between your palms to form evenly sized cylinders about 1.5 inches long.
- 5
Coat croquettes
Dust each croquette in the 0.5 cup flour for dredging, dip in beaten eggs (2 eggs for dredging), then roll in the 1 cup of panko breadcrumbs until completely coated.
- 6
Fry croquettes
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry croquettes in batches 2–3 minutes per side until golden and crisp. Drain on paper towels.
- 7
- 8
Finish and serve
Season croquettes lightly with salt and pepper to taste. Serve hot with Bearnaise sauce on the side and a side of fries; garnish with chopped herbs if desired.
Bearnaise sauce (optional accompaniment)
- 9
Prepare the reduction
In a small saucepan, combine white wine vinegar and minced shallots. Simmer until reduced by half and slightly syrupy. Remove from heat.
- 10
Emulsify with egg yolks
Place egg yolks in a heatproof bowl over a pot of simmering water (not touching water). Whisk yolks vigorously and slowly drizzle in the warm vinegar reduction, whisking constantly to form a pale, thick ribbon.
- 11
Add butter and finish
Slowly whisk in the melted clarified butter until the sauce is glossy and thickened. Remove from heat and stir in chopped tarragon and lemon juice. Season with salt and white pepper to taste.
- 12
Keep warm and serve
Keep the sauce warm until ready to serve; spoon a little over the croquettes or serve on the side with fries.