Breathe new life into granny’s secret recipe for super crunchy croquettes and add a new ingredient or two while you’re at it! For the cheesy croquettes, we recommend using mozzarella, gouda, parmesan, and Swiss cheese. Now you just need a first-class dip, with a rather unusual main ingredient: cola.
Four Cheese Croquettes with Cola Dip
Equipment
- Frying Pan
Ingredients
- 300 g cooked potatoes
- 80 g grated mozzarella
- 60 g grated gouda
- 60 g grated parmesan
- 50 g grated emmental
- 1 tsp chopped parsley
- flour
- beaten egg
- breadcrumbs
- oil for frying
- some oil for the dip
- 1 diced onion for the dip
- 1 chopped garlic clove for the dip
- some chili, sliced for the dip
- 1 tbsp tomato purée for the dip
- 200 ml cola for the dip
- 25 ml balsamic vinegar for the dip
- 200 ml sieved tomatoes for the dip
Instructions
- Mash the pre-cooked potatoes with a fork. Add in all four types of cheese, as well as the parsley.
- Knead everything thoroughly together and shape it into small balls. Press them flat between your palms, and then coat them in first the flour, then the egg and finally the breadcrumbs.
- Fry the cheese disks in hot oil until both sides are golden brown.
- To prepare the dip, sweat the diced onion in the oil. Add the garlic, chili and tomato purée and mix it all together.
- Pour in the cola and balsamic vinegar. Let the dip simmer in order to reduce it, before you pour in the sieved tomatoes.
VIDEO
Until that last step, you probably didn’t believe that the trick with the cola in the dip would work. And yet, there it now stands in the middle of the golden cheese croquettes, looking enticing and smelling amazing. All that remains, is to trust in yourself and dip those cheese croquettes in deep.