Roquefort Croquettes

Croquettes (sometimes also called cromesquis) are enjoying a real revival, appearing on menus everywhere from tapas bars to modern French bistros. Although many people know them through Spanish croquetas, the dish actually originated in France. The word croquette comes from the French verb croquer, meaning “to crunch”, a nod to their crisp, golden coating. Traditionally made with a creamy filling encased in breadcrumbs and fried until golden, croquettes are ideal for sharing as an apéritif, starter or a French-style dinner. 

At the heart of this recipe is Roquefort PDO, one of France's most iconic blue cheeses and the world's oldest protected cheese designation. Made exclusively from raw ewe's milk and matured in the natural caves of Roquefort-sur-Soulzon in southern France, Roquefort brings a distinctive tangy flavor and creamy texture that melts beautifully into the béchamel. The quality of the base ingredients matters too: French butter creates a rich, silky roux, while French wheat flour helps achieve the smooth, velvety consistency that gives croquettes their signature creamy centre. 

Feeling adventurous? Add a handful of finely chopped Grenoble Walnuts PDO to the filling for extra crunch and a subtle nutty flavor that pairs beautifully with blue cheese. You can also gently sweat some finely diced Roscoff Onions PDO before incorporating them into the béchamel, bringing a delicate sweetness that balances the intensity of the Roquefort. If you enjoy this recipe, be sure to also try our Camembert and artichoke croquettes recipe. 

👨‍🍳 Cooking Tips: For an extra-crispy coating, you can double-crumb them by repeating the egg and breadcrumb step. These croquettes can also be prepared in advance and frozen before cooking; simply fry them straight from frozen, adding an extra minute or two to the cooking time.