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Roquefort potato croquettes

Roquefort potato croquettes

Main dishes

These cheesy potato croquettes, concealing pieces of Roquefort cheese, are then floured and fried in a mixture of melted butter and hot frying oil.

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Recipe from Brunodesacacias, Orthogaffe, Semnoz and 11 other contributors, adapted by Recette de cuisine · · updated on

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These apple fritters have a soft, fluffy interior and a savory Roquefort cheese filling. They are rolled in flour and quickly turn golden brown when fried in a pan.

Ingredients and directions

  • Prep time30 min
  • Cook time30 min
  • Resting30 min
  • Total1 hr 30 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodfrying
  • Estimated cost$12.89 $3.22 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $2.13
  • $0.18
  • $0.20
  • $1.05
  • $2.27
  • $6.04
  • $0.04
  • $0.05
  • $0.35
  • $0.28
  • $0.03
  • $0.27

Prices from US supermarkets for 9 of 12 ingredients; Belgian prices for the rest.

Directions

  1. Place the baked clay apples in a potato masher. ≈ 3 min
  2. Add the crème fraîche, egg yolks, milk, grated Gruyère, and flour to the purée. ≈ 4 min
  3. Season, add salt and pepper, and mix well. Then, allow the puree to cool.
  4. Gently fold the Roquefort cheese cubes into the cooled purée.
  5. Use this mixture to form small quenelles with a spoon, then roll them in flour. ≈ 10 min
  6. Heat them in a mixture of melted butter and oil.

The bill

Roquefort potato croquettes

  • 1 kg of terracotta-baked apples, cooked in salted water$2.13
  • 3 tablespoons of heavy cream$0.18
  • 200 ml of milk$0.20
  • 3 egg yolks$1.05
  • 70 g of grated Gruyère cheese$2.27
  • 100 g of Roquefort cheese, crumbled$6.04
  • 1 tablespoon of cornstarch$0.04
  • 2 tablespoons of all-purpose flour$0.05
  • butter$0.35
  • frying oil$0.28
  • salt$0.03
  • pepper from the mill$0.27

Total$12.89

that's $3.22 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 kg of terracotta-baked apples, cooked in salted water
  • 3 tablespoons of heavy cream
  • 200 ml of milk
  • 3 egg yolks
  • 70 g of grated Gruyère cheese
  • 100 g of Roquefort cheese, crumbled
  • 1 tablespoon of cornstarch
  • 2 tablespoons of all-purpose flour
  • butter
  • frying oil
  • salt
  • pepper from the mill

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