From Boiling Point · 2023-2023 · Reconstructed
Cheddar and Mornay Croquettes
Serve when
Fry these to order the moment croquettes are called — they need to hit the table crisp.
In the series
Season 1
- S1E2 · ~00:25:36 Croquettes are called through the pass during a busy stretch of regular service
- S1E3 · ~00:51:04 Carly walks Liam through a wedding-menu tasting: croquettes built on a Mornay sauce with locally produced Cheddar
In the series
Croquettes are the kind of dish a kitchen can make in its sleep, which is exactly why Point North leans on them twice — once as a reliable a la carte order mid-service, once as the safe, crowd-pleasing opener Carly proposes for the wedding tasting. It's a small window into how a chef actually builds a menu: keep one dish everyone already trusts, and spend the risk elsewhere.
Ingredients
Method
- Melt the butter in a saucepan, whisk in the flour, and cook for a minute without coloring it.
- Gradually whisk in the milk to make a thick Mornay base, then stir in the Cheddar, nutmeg, salt, and white pepper until smooth and glossy.
- Spread the mixture in a shallow dish and chill until firm enough to shape, at least 2 hours.
- Shape into small logs or ovals. Dredge each in flour, then egg, then panko, pressing the crumbs on firmly.
- Fry at 350 F until deeply golden and hot through, 2 to 3 minutes. Drain and season with a little extra salt while still hot.
Substitutions
- Cheddar: Any sharp, well-aged Cheddar works — the point of the "locally produced" detail in the show is provenance, not a specific brand, so use the best aged Cheddar your area actually makes.
- Panko: Fine dried breadcrumbs work if panko isn't available, though the crust will be less shatteringly crisp.
Beyond the recipe
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