Abbey Cheese Croquettes With Pear Syrup (Belgium)

1. 1

   Boil the water and sugar with the lemon zest for about five minutes.

2. 2

   dd the pears, cut side down, and continue to boil for 8 minutes longer.

3. 3

   Using a slotted spoon, remove the pears and lemon zest and set aside.

4. 4

   Cut the abbey cheese up into little mini wedges, or just in small slices.

5. 5

   Then coat each piece completely in flour.

6. 6

   Dip the cheese pieces in the beaten egg, then coat with breadcrumbs.

7. 7

   Repeat until all the cheese wedges are coated.

8. 8

   Heat two inches of oil over a hot stove (the oil is ready when bubbles rise around the non-stirring end of a wooden spoon).

9. 9

   Drop the breaded cheese into the oil, taking care to keep them separate so they don't stick.

10. 10

    Fry until the croquettes are a golden color (this should take less than a minute).

11. 11

    Drain on paper towels and serve with the pear syrup as a dipping sauce (you may need to add a little water to the syrup to thin the syrup).

* Per serving · 4 servings · Values may vary.

No additional tips available.