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Have you ever heard of French Cromesquis, those delicious potato cheese balls that are a holiday staple and super easy to make? Served as appetizers or starters, they're delicious, with a crispy exterior and an ultra-melting, runny and cheesy interior. Believe me, you're in for a treat, and they will impress your guests for sure!
If you like balls, you'll love these with quinoa, feta and fresh herbs or these with spinach, goat cheese and béchamel sauce.
Table des matières
💙 Why you'll love them
- They're super easy to make.
- They can be perfect for using up your leftover raclette.
- They are vegetarian and easy to make vegan, gluten-free and dairy-free.
- They require very few ingredients and are easy to customize.
🧀 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Potatoes: I recommend baby potatoes for this recipe.
- Reblochon cheese, but I'm not sure it's available here in the US. You can replace it with Vacherin Mont d'Or, Beaufort cheese, goat cheese, Brie cheese, Epoisses cheese, Camembert cheese, Gorgonzola, etc.
- All-purpose flour
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Fine breadcrumbs: while I love Panko breadcrumbs and use them most of the time, fine breadcrumbs are more suitable for this recipe.
✨ Customize your Cromesquis
I've used cheese in these, but you can also use charcuterie, meat (beef, for example), foie gras, etc... Be as creative as you like!
✅ Vegan, gluten-free and dairy-free version
- To make this recipe vegan, replace the eggs and flour with a mixture of water and cornstarch (as much water as cornstarch). You'll use this sticky dough as a base before dipping the Cromesquis in breadcrumbs. Replace the cheese with the vegan cheese of your choice.
- To make this recipe gluten-free, replace the flour with cornflour and buy gluten-free breadcrumbs. Also check your salt and pepper.
- To make this recipe dairy-free, replace the cheese with the vegan cheese of your choice.
🥰 The chef's advice
To make sure your potato cheese balls don't explode while cooking, I recommend dipping them in flour, then in beaten eggs, then in flour and eggs again. This will create a sort of protective shell around the Cromesquis.
💡 Frequently Asked Questions
It's a small potato-based croquette, filled and then fried. It first appeared in Polish cuisine in the 18th century, and has since been adopted by Westerners.
Salad or soup will go deliciously with these little croquettes.
According to Wikipedia, it means"small cubes of meat, coated".
❄️Storage
Once cooked, these Cromesquis can be stored in the fridge for 3 to 4 days, in airtight tupperware. To reheat, simply pop them in the oven and you're done! Don't put them in the microwave, as they'll get very soft...
🥔 Other potato recipes
If you make these potato cheese balls, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Potato cheese balls
Ingredients
- 2 ⅔ cups baby new potatoes
- 1 ¾ cups Reblochon cheese or Vacherin Mont d'Or, Beaufort cheese, Brie cheese, Epoisses cheese, Camembert cheese, goat cheese, Gorgonzola, etc...
- Salt to taste
- Black pepper to taste
For the breading:
- All-purpose flour
- 2 large eggs
- Fine breadcrumbs
Instructions
- Cook the potatoes in a pan of boiling water for 20-25 minutes.
- Leave to cool, then remove the skins: they'll fall off on their own! Mashed potato well to form a smooth purée, season with salt and pepper and mix well.
- Form balls with your hands and fill with a piece of Reblochon cheese. Repeat until you've used up all the ingredients.
- Heat some frying oil in a pan. Dredge the balls in flour, beaten eggs, flour again, then beaten eggs, and finally breadcrumbs.
- Place 2 cromesquis in the pan and fry until golden brown. Repeat the operation until all the ingredients have been used up, and serve piping hot.
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