Cheese croquettes

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Crispy croquettes with different types of cheese. A very tasty recipe, ideal for buffets and parties.

Waiting time: 1 hours

Execution time: 15 minutes

Baking time: 1 minute

Servings: 20


  • 400 gr. various cheeses
  • 50 gr. yoghurt
  • 1 egg
  • 2 tbsp. flour for all uses

For panning

  • 50 gr. corn flour
  • 50 gr. flour
  • 100 gr. toast
  • 1 beaten egg

Execution method

  • In a bowl, mix all the ingredients and mix until you have a tight mixture.
  • Shape into balls and refrigerate for 1 hour until firm.
  • In a bowl, mix the cornflour and flour. We first pass the croquettes from the mixture of solids, shaking to remove the excess amount.
  • Then we pass them to the egg, draining the excess again, and finally we wrap them in the breadcrumbs mixture, making sure that the croquettes are very well covered on all sides.
  • Put a pan on medium heat. Fill with sunflower oil and let it warm up. Don't let it burn.
  • Fry the croquettes until they get a nice color and make a crispy crust.
  • Once they are ready, spread them on a baking sheet lined with absorbent paper.
  • If we don't want to fry them immediately, we can put them in the fridge.

Golden and crunchy on the outside, filled with different types of cheese, every ball is a perfect mouthful. These cheeses croquettes are a crispy treat for parties!

Waiting time: 1 hour

Preparation time:  15 minutes

Cooking time: 1 minutes

Servings: 20


  • 400 g different kinds of cheese
  • 50 g yogurt
  • 1 egg
  • 2 tbs all-purpose flour

For the coating

  • 50 g corn flour
  • 50 g all-purpose flour
  • 100 g dry breadcrumbs
  • 1 egg, beaten


  • In a bowl, add all the ingredients and mix thoroughly until you have a nice, thick mixture.
  • Shape the mixture into balls and place them in the fridge for 1 hour to chill.
  • In a bowl add the corn flour and all-purpose flour.
  • Roll each of the balls lightly in the mixture with the flour, then in egg before coating in breadcrumbs.
  • Place a pan over medium to medium heat and add enough sunflower oil. Do not overheat and do not leave hot oil unattended.
  • Cook for 1 minute or until golden brown.
  • Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest.
  • If you don't want to fry them immediately, you can refrigerate them.