Camembert Basil Croquettes

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“really great recipe ..try it with other soft cheeses.”
1hr 30mins

Ingredients Nutrition


  1. Cut rind from cheese and chop into small chunks.
  2. Chop the basil finely.
  3. Make a thick bechamel: melt the butter in heavy medium saucepan over medium heat, and add 4 T flour, stirring with a whisk until it begins to turn slightly golden (about 2 minutes).
  4. Pour in all the milk at once, whisking continuously until the milk reaches boiling and becomes a thick, smooth sauce (about 3-4 minutes).
  5. Add nutmeg.
  6. Add the cheese and basil and stir until the cheese melts.
  7. Remove from heat.
  8. Salt and pepper to taste.
  9. Stir in 1 egg, and set the mixture aside, in a large, flat dish like a pie plate.
  10. Press plastic wrap or waxed paper onto the surface to prevent air from getting to the mixture (which will cause a skin to form).
  11. Chill overnight.
  12. Form cheese mixture into walnut-sized balls and dust with a little flour.
  13. Chill until firm, about 1 hour.
  14. Beat the remaining egg.
  15. Now squish the cheese balls slightly, until about 3/4-inch (1. 875cm) thick, and dip into the egg and then into the bread crumbs, to coat thoroughly.
  16. Heat oil in a large, heavy-bottomed skillet over medium heat.
  17. Fry the cheese rounds in batches just until brown, about 1 minute per side.
  18. Drain on paper towels, and serve warm.

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