Halloween Croquette dippers with cheese fondue
Who else loves to create some fun Halloween snacks? Enjoy our potato Croquettes with this simple cheesy sauce. Ready in less than half an hour, these are the perfect sharing as a snack for friends and family this Halloween. Made with the finest potatoes, rolled in fine golden breadcrumb coating. Save time for trick or treating and avoid food waste by cooking our Croquettes.
1 bag Green Isle Potato Croquettes
1 clove garlic, halved
300 ml white wine
225 grams Emmental cheese, grated
225 grams gruyère cheese, grated
1 teaspoon cornflour
1 sliced white Cheddar – for eyes
Ketchup – for eyes
Pumpkin, hollowed to remove flesh and seeds
- Preheat oven to 200 C / 180 C fan. Cook potato croquettes for 20 - 25 minutes until cooked through and golden.
- Meanwhile, make the fondue by placing the wine, garlic halves and thyme to a pot and heat until boiling. Lower the heat, remove the garlic and thyme and gradually stir in the Emmental and Gruyère cheeses until melted, stirring all the time to emulsify.
- Mix the cornflour with 2 teaspoons of water and add to the cheese mixture, cooking until the mixture is smooth and emulsified - don't let it boil and keep continuously whisking the being everything together.
- Using the small end of a piping nozzle, cut rounds out of the cheddar and make eyes from rounds of cheddar and a dot of ketchup. Attach to cooked croquettes. Pour the fondue into your hollowed out pumpkin and serve alongside the croquettes.
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