Goat Cheese Croquettes with Pumpkin Honey Mustard Sauce
These croquettes are the best. You will gasp with pleasure when the light, crisp, crunchy exterior meets the velvety goat cheese with a slather of pumpkin honey mustard sauce. The sauce highlights the tartness of the cheese, the mouth feel of the pumpkin and smooth honey - Lovely!
Ingredients
- Chevre Goat Cheese · 8 ounces
- Williamson Wines Pumpkin Honey Mustard · 5 ounces
- Garlic, minced or grated · 2 cloves
- Herbie's Parsley Leaves · 2 tablespoons
- Creme Fraiche · 4 ounces
- All Purpose Flour · 1 cup
- Eggs, beaten · 2
- Breadcrumbs · 2 cups
- Vegetable Oil · 3 cups
- Mayonnaise · 4 ounces
- Salt & Pepper ·
Instructions
These croquettes are the best. You will gasp with pleasure when the light, crisp, crunchy exterior meets the velvety goat cheese with a slather of pumpkin honey mustard sauce. The sauce highlights the tartness of the cheese, the mouth feel of the pumpkin and smooth honey - Lovely!
In a medium bowl add the goat cheese, garlic, Herbie's Parsley Leaves, and creme fraiche. Mix together until well combined. Season to taste with salt and pepper.
Arrange 3 small bowls in a row. Add the flour to the first. The eggs to the second. And the breadcrumbs to the third.
Take the goat cheese mixture and roll each croquette by hand into a ball. You can make them as big as you like, but I would recommend separating the goat cheese mixture into the quantity of individual croquettes that you are looking to make and then roll them.
One by one dip each goat cheese ball into the flour, then the egg, and then the breadcrumbs. Lay the finished dredged ball onto a cookie sheet. Once, they are all dredged place them in the refrigerator.
In a heavy bottomed pot heat the vegetable oil to 375 degrees.
Meanwhile, in a small bowl combine Williamson Wines Pumpkin Honey Mustard with the mayonnaise. Season to taste with salt and pepper. Reserve.
Once the oil has reached at least 350 degrees, go ahead and drop one croquette in as a tester, then proceed to deep fry the rest in small batches. They should cook very quickly so make sure to pay close attention. Drain the golden brown croquettes on paper towels and season liberally with salt.
Serve immediately with Pumpkin Honey Mustard sauce and a glass of Frolic Viognier.
Makes 12 Croquettes
Chef Tommy's Tips:
- This pairing was specifically prepared with Frolic Viognier in mind, but you can mix any fresh or dried herb that you like into the chevre cheese.
- Don't like garlic? No problem either replace it with grated shallots, onion, or leave it out all together.
