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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the water and sugar with the lemon zest for about five minutes. | 2. dd the pears, cut side down, and continue to boil for 8 minutes longer. | 3. Using a slotted spoon, remove the pears and lemon zest and set aside. | 4. Cut the abbey cheese up into little mini wedges, or just in small slices. Then coat each piece completely in flour. | 5. Dip the cheese pieces in the beaten egg, then coat with breadcrumbs. | 6. Repeat until all the cheese wedges are coated. | 7. 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). Drop the breaded cheese into the oil, taking care to keep them separate so they don't stick. | 8. Fry until the croquettes are a golden color (this should take less than a minute). | 9. 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). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cheese	6 -8	ounces		0.0	0.0	0.0	0.0
egg	2		beaten	143.0	0.72	12.56	9.51
flour	2/3	cup		385.52	84.4036	6.2673	1.4957
breadcrumb	2/3	cup		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
lemon zest	1	sliver		-	-	-	-
pear	2		cored halved	159.6	42.644	1.008	0.392

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.