gruyere croquette with tomato chutney

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THE EXPERIENCE

recipe by:

Cool Artisan

traditional

contemporary

Level of difficulty

Time needed 15 minutes

200 gr Dodoni Kefalograviera cheese

4 eggs

Corn meal for breading

1 tablespoon oregano

Corn oil for the pan

1 tablespoon balsamic vinegar

1/2 teaspoon sugar

Salt and pepper

tionally, you can add zest of half a lemon, giving a whole new dimension to the sauce.

3 tablespoons olive oil

1 tablespoon fresh chopped basil

1 tablespoon oregano

1/2 σκελίδα σκόρδο τριμμένη (περασμένη από την πολύ λεπτή πλευρά του τρίφτη)

1 onion, cut in 4

500 gr cherry tomatoes

For the croquettes:

Cut the gruyere cheese into small triangles.

Put the corn flour in a bowl and pour in the oregano. Stir well the oregano with the corn flour.

Beat the eggs.

Pass each piece of cheese from the egg and then in flour.

Repeat the same procedure two more times.

Put the corn oil to burn and then fry the breaded cheese until they get a nice golden color.

Tip: You should not burn the corn oil too much because the cheese will not melt while making crust from the outside.

For the tomato chutney:

Preheat the oven to the resistors at 180 ° C.

Put on a non-stick dish baking dish the cherry tomatoes and onion.

Sprinkle with olive oil and garlic.

Bake them for 20 minutes until they wither, but keep their shape and vitality.

Then remove them from the pan and transfer them to a pot.

Add the remaining ingredients and mix.

Simmer for 30 minutes until the fluids evaporate.

Serve the croquettes with a few tablespoons of tomato chutney.