Old Amsterdam Gouda Croquettes

Recipe

Appetizer
Old Amsterdam Gouda Croquettes

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Recipe Data

25
Servings
20min
Prep
30min
Total

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Description

These cheesy Gouda croquette appetizers don’t need any time in the refrigerator and can be served at room temperature. Plus, who doesn’t love a good fried appetizer to celebrate New Years?

For more recipes from Chef Elizabeth’s New Years episode, view her Pomegranate Fizz and Gourmet Deviled Egg recipes.

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Servings and Ingredients

Ingredients
Serves 25
QuantityIngredientAdd
2 oz.Hy-Vee Bakery bread, cubed and dried
4 oz.Old Amsterdam Gouda, grated
1 tsp.fresh parsley, chopped plus additional for garnish
½ tsp.Hy-Vee paprika
2large eggs whites
Desired oil, such as canola oil, for frying
25 piece(s)Hy-Vee Short Cuts chopped cantaloupe
2 tbsp.red pepper jelly
1 tbsp.hot water

Things To Grab

  • Food processor
  • Large bowl
  • small bowl
  • Dutch oven or heavy bottom skillet
  • Thermometer
  • Paper towels
  • Small microwave-safe bowl
  • Wooden skewers

Directions

  1. Place dried bread into food processor. Pulse to create bread crumbs. Pour bread crumbs into a large bowl. Add cheese, parsley, and paprika. Stir to combine.

  2. Place dried bread into food processor. Pulse to create bread crumbs. Pour bread crumbs into a large bowl. Add cheese, parsley, and paprika. Stir to combine.

  3. In a Dutch oven or heavy bottom skillet, heat oil to 350 degrees as measured by a thermometer. Fry croquets, a few at a time, about 3 minutes or until golden brown. Remove croquets from oil and place on a paper towel-lined plate.

    Hyvee Culinary Expert Tip
    We always recommend watching your oil carefully to avoid smoking and to check the oil temperature using a thermometer. If you do not have a thermometer, check the temperature of the oil by dipping the handle of a wooden spoon in the oil, if bubbles form around the wooden handle, your oil is hot.
    HSTV the braided apronChef Elizabeth, The Braided Apron HSTV Personality
  4. In a small microwave-safe bowl, combine red pepper jelly and water. Microwave until drizzling consistency; set aside.  

  5. Once cool enough to handle, skewer one croquette with a piece of melon. Drizzle with red pepper jelly sauce just before serving. If desired, garnish with fresh parsley.

    Hyvee Culinary Expert Tip
    Nutrition cannot be accurately calculated for fried foods.
    Hy-Vee Test Kitchen

Recipe Source:

HSTV, The Braided Apron, New Years Episode