Crispy cheese soufflés with sriracha-mayo

Ingredients

• 40 gunsalted butter
• 60 g, plus extra for coatingflour
• 300 mlwhole milk
• 150 gmature cheese, finely grated
• 1 tspsharp mustard
• A pinchnutmeg
• To tastesalt and pepper
• 2eggs, beaten
• 150 gbreadcrumbs
• 1 litrefrying oil
• 4 tbspmayonnaise
• 1–2 tbspsriracha
• A splashlime juice

Instructions

1. 1

   Mix the dip

   Stir together the mayonnaise, 1 to 2 tablespoons of sriracha and a splash of lime juice. Chill the sriracha-mayo in the fridge.

2. 2

   Cook the base

   Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, then gradually add the milk, stirring until the mixture is thick and smooth.

3. 3

   Add the cheese

   Take the pan off the heat and mix in the grated cheese, mustard, nutmeg, pepper and salt. Leave the mixture to cool for 15 minutes, until firm enough to shape.

4. 4

   Shape croquettes

   Divide the mixture into 12 equal portions. With damp hands, shape each into a small oval and set on a baking sheet lined with parchment paper.

5. 5

   Coat the croquettes

   Put flour, beaten egg and breadcrumbs in three separate deep plates. Coat each croquette in flour, then egg, then breadcrumbs; repeat the coating process twice for a thicker crust.

6. 6

   Fry until golden

   Heat the oil in a deep pan or fryer to 175°C. Fry the croquettes in small batches for 2 to 3 minutes per batch, until golden brown, then drain briefly on paper towels.

7. 7

   Serve straight away

   Serve the cheese soufflés immediately on a board or in a paper cone, with the sriracha-mayo alongside for dipping. Eat them while as hot as possible.

What are cheese soufflés?

Here, “soufflés” are little cheese-filled croquettes rather than the light, baked dish that rises in a ramekin. The recipe takes the crisp, hand-held format of street food and pairs it with a creamy cheese centre and a spicy dip.

Croquettes are made in many food traditions, so this version is best understood as a street-food-style snack rather than a claim to one particular origin. A thick cheese-and-milk base gives the centres their soft texture, while the crumb coating brings the crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 19g protein, 42g carbs, 58g fat.

The flour and breadcrumbs provide most of the carbohydrates, while butter, cheese, mayonnaise and frying oil contribute much of the fat. Cheese, milk and eggs provide protein; the amount of oil absorbed during frying can vary. Pair a portion with salad or crunchy vegetables for a fresher, more balanced plate.

Why the cheese base matters

Roux first: cooking the flour in melted butter for a minute helps it lose its raw taste. Add the milk gradually and keep stirring so the base thickens evenly without lumps.

Cheese next: take the pan off the heat before stirring in the mature cheese. This helps it melt into the thick sauce without being cooked for longer than necessary.

Shaping and coating

Cool first: the 15-minute rest lets the mixture firm up enough to portion and shape. If it still feels too soft to handle, give it more time to cool before forming the ovals.

Layered crumb: the flour, egg and breadcrumbs form the shell, and repeating the coating process twice makes it thicker. Keep the croquettes intact as you turn them through each plate.

Getting a crisp finish

Oil temperature: aim for 175°C before frying. Fry in small batches so the croquettes have room to brown and the oil can stay hot.

Colour cue: take them out when the outside is golden brown, after 2 to 3 minutes per batch. Drain briefly on paper towels, then serve promptly while the centres are still soft.

The sriracha-mayo

Easy to adjust: start with 1 tablespoon of sriracha and add the second if you want a more pronounced chilli flavour. Lime juice adds a sharp note to the rich mayonnaise.

Chill the dip while you make the croquettes, as directed. Serve it on the side so each person can dip as much or as little as they like.

Serving ideas

These are designed to be eaten hot, straight after frying, on a sharing board or in a paper cone. Set out the dip separately to keep the crumb crisp.

For a more rounded snack plate, add a simple green salad or crunchy vegetables. Their freshness gives a contrast to the rich, fried croquettes.

Recipe notes & tips

• Grate the cheese finely so it mixes smoothly into the warm base.
• Use damp hands when shaping to help keep the mixture from sticking.
• Arrange the flour, egg and breadcrumbs before you start coating.
• Fry only a small batch at a time and check that the oil returns to 175°C.
• Keep the sriracha-mayo chilled until the croquettes are ready.

Variations

• Change the cheese: Use another mature, well-flavoured cheese, finely grated.
• Adjust the chilli: Begin with 1 tablespoon of sriracha for a gentler dip, or use 2 for more heat.
• Add herbs: Stir finely chopped herbs into the cheese mixture after taking it off the heat.
• Make a milder dip: Use less sriracha and add a little extra lime juice.
• Serve with greens: Add a crisp salad or raw vegetables alongside the croquettes.

Common mistakes to avoid

• Base still too soft: Let the mixture cool longer before shaping the portions.
• Lumpy mixture: Add the milk gradually while stirring continuously.
• Croquettes breaking apart: Coat each one thoroughly through the flour, egg and breadcrumbs, repeating as directed.
• Oil too cool: Wait until it reaches 175°C so the crumb can brown during frying.
• Crowded pan: Fry in small batches to leave space around each croquette.

How to store

These are best eaten immediately, while the coating is crisp and the centres are hot. If needed, refrigerate leftover cooked croquettes in an airtight container for up to 2 days; reheat in an oven until hot, though the crumb may be less crisp. Keep leftover dip covered in the fridge and use within 2 days.

Frequently asked questions