Appetizer CHEESE CROQUETTES – appr 35 pieces

By myriamradia

Ingredients

• 1.5 L FULL MILK
• 250 GR BUTTER
• 300 GT FLOUR
• 600 G GRATED CHEESE (EMMENTHAL AND PARMESAN)
• 3 EGGS
• PEPPER, SALT, NUTMEG
• PLAIN BREADCRUMBS

Preparation

Step 1

1.5 L FULL MILK
250 GR BUTTER
300 GT FLOUR
600 G GRATED CHEESE (EMMENTHAL AND PARMESAN)
3 EGGS
PEPPER, SALT, NUTMEG
PLAIN BREADCRUMBS

PLACE MILK IN POT AND HEAT TO BOIL. IN ANOTHER POT, MELT THE BUTTER. WHEN THE BUTTER IS MELTED, REMOVE FROM THE HEAT SOURCE AND MIX IN THE FLOUR. RETURN TO THE HEAT SOURCE. CONTINUE TO HEAT ON LOW TEMPERATURE UNTIL THE MIXTURE BECOMES FIRM.
WHEN THE MILK BOILS ADD THE BUTTER/FLOUR MIXTURE. BLEND WELL UNTIL YOU OBTAIN A HOMOGENEOUS MIXTURE. ADD SOME SALT, PEPPER, NUTMEG AND THE YELLOW OF 3 EGGS. THEN ADD THE GRATED CHEESE.

LIGHTLY OIL A SHALLOW DISH. POUR MIXTURE IN SHALLOW DISH. COVER WITH WAX PAPER AND FOIL OR PLASTIC WRAP ON TOP. PLACE IN FRIDGERATOR TILL THE MIXTURE IS COOLED DOWN AND HARD.

REMOVE FROM THE FRIDGERATOR AND CUT IN SQUARES RECTANGULAR PIECES. ROLL IN BEATEN EGG WHITES. ROLL IN BREADCRUMBS. LET SIT IN FRIDGERATOR OVERNIGHT. ROLL IN BREADCRUMBS A SECOND TIME.

FRY IN 180 DEGREE F OIL.