Gouda Croquettes

Time: 30 min cook / 40 min prep / overnightting needed
Servings: 12

Ingredients:

• 4 cups milk

• 1 cup butter

• 1 cup flour

• 2 oz white onion

• 3 bay leaves each

• pinch of nutmeg

• pinch of white pepper

• 5 oz Red Apple Honey Sriracha Cheese

• 2 eggs each

• pinch of salt

• 2 cups of panko breading

• 4 oz prosciutto or serrano ham

For Dipping Sauce:

• Mayonnaise

• Honey

• Sriracha

Directions:

1. In a saucepan, melt the butter and add milk to form a roux (thickening agent). Cook the butter/flour mixture over medium heat for about 4 minutes, moving constantly so it doesn’t burn.

2. In a saucepan, heat the milk, onion piece, bay leaves, salt pepper, nutmeg until it reaches a simmer.

3. Strain the milk to remove the solids, and return the strained milk to the stovetop. Continue to heat.

4. At this point incorporate the roux into the milk with a whisk, stirring vigorously to ensure it mixes well. The mixture will be very thick.

5. Add the shredded Red Apple Honey Sriracha cheese and diced prosciutto. Combine well. Cool the mixture overnight in refrigeration.

6. Proceed by forming golf ball-sized portions of the mixture with your hands. Dip them in previously beaten eggs and then coat them in the panko bread crumbs. Repeat this process twice.

7. Take the breaded croquettes and deep fry them in oil at 350 degrees until golden brown.

8. Serve warm with a sriracha, honey, and mayonnaise dip.