Tirokroketes: Greek Cheese Croquettes

Tirokroketes are croquettes with a thick cheese base, a crisp crumb and a molten centre. The base is made a few hours ahead, so the croquettes only need frying when your guests arrive.

Serves: 4 (about 12 croquettes) | Prep: 30 min plus 3 hours chilling | Cook: 10 min

Ingredients

  • 50 g butter
  • 50 g plain flour, plus extra for coating
  • 400 ml milk
  • 200 g kefalograviera, grated
  • 100 g feta, crumbled
  • Freshly ground black pepper
  • 2 eggs, beaten
  • 100 g fine breadcrumbs
  • Oil for deep frying

Method

  1. Melt the butter, stir in the flour and cook for 1 minute. Whisk in the milk and cook, stirring, until very thick.
  2. Take off the heat and stir in the kefalograviera, feta and pepper until melted.
  3. Spread the mixture in a dish, cover and chill for at least 3 hours until firm.
  4. Shape it into 12 cylinders or balls. Roll them in flour, then beaten egg, then breadcrumbs. For a firmer crust, repeat the egg and crumbs.
  5. Heat the oil to 175°C and fry in batches for 2 to 3 minutes until deep golden.
  6. Drain on kitchen paper and serve straight away.

Tips

  • The base must be really cold and firm. If it is soft, the croquettes burst in the oil.
  • Do not crowd the pan, or the oil cools down.
  • Shaped croquettes can be frozen and fried straight from the freezer.

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