Description
Recipe by Chef Pascal Richoz from Auberge du Tilleul, Matran, during the “Gourmet Aperitif with Gruyère AOP” discovery week in 2023.
Photo © Gruyère AOP / creationphoto.ch
Ingredients
Scale
- Approximately 300 g slices of bread (from the previous day)
- 2 dl milk
- Approximately 100 g cooked potatoes
- Gruyère AOP, salted (according to your taste preferences)
- 2 Eggs
- Flour
- Coarse breadcrumbs
- Salt, pepper
- Herbs
Instructions
- Soak the bread in milk. Once well soaked, squeeze the bread lightly to remove excess milk and chop it with a knife.
- Cut the Gruyère AOP into small cubes.
- Chop some fresh herbs according to your preferences.
- Mash the cooked potatoes, then mix with the bread, Gruyère AOP cubes, 1 beaten egg, some chopped herbs, salt and pepper, and a little flour until obtaining a homogeneous mass that is not too dry. If the mixture is too wet, add a little more flour.
- Form small balls or small patties and roll them successively in flour, beaten egg, and breadcrumbs.
- Deep fry at 180°C for a few minutes until nicely browned or brown them in a pan with a little oil.
Enjoy your crispy Gruyère AOP Cromesquis!
