- 1 egg yolk, beaten
- 1/4 teaspoon [1 mL] dry mustard
- 2 celery stalks, finely chopped
- 4 ounces [100 g] Cheddar cheese, into small dices
- Salt and pepper, to taste
- Frying oil
Coating
- 1 beaten egg
- 2 1/2 ounces [65 g] breadcrumbs
- A little flour [to get a nice coating]
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- Into a clean bowl, mix together beaten egg yolk, dry mustard, chopped celery and Cheddar cheese dices; salt and pepper.
- Evenly spread egg yolk mixture into a glass dish; cover and refrigerate for 2 hours.
- Evenly cut mixture into 8 squares.
- Dip each square into beaten egg, then into breadcrumbs, already mixed or not with a little flour; refrigerate for 30 minutes.
- Preheat oil into a deep-fryer until hot.
- Deep-fry half of squares into hot oil for 2 to 2 1/2 minutes, until golden.
- Drain croquettes onto paper toweling.
- Repeat with remaining squares.
- Serve, hot.
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