Method:
Heat 5 soup spoons of oil in a saucepan, add the flour, stirring quickly, and pour in the milk slowly while continuing to stir. Add the chopped cheese and stir continuously for 5 minutes to produce a creamy béchamel sauce. Pour into a flat bowl and leave to cool. Make the croquettes and coat them first in the beaten eggs and then in breadcrumbs. Heat a generous amount of oil in a frying pan and fry the croquettes until they are golden brown. Remove and drain on kitchen paper and serve piping hot.
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