- 40g butter
- 90g flour
- 250ml milk
- ground nutmeg
- 50g grated mozzarella
- 150g grated cheddar cheese
- 3 large eggs
- 1 tablespoon milk for coating
- plain flour for coating
- breadcrumbs for coating
- sunflower oil for frying
- Melt the butter in a saucepan, then whisk in the flour. (It will be dry and crumbly.)
- Gradually add the milk and whisk the thick mass until smooth. Season with salt and pepper and add a pinch of nutmeg (I added 1/8 of a teaspoon).
- Add the grated mozzarella and cheddar and stir over a very low heat just until the cheese has melted.
- Take the saucepan off the heat and allow to cool for a few minutes before whisking in 1 egg. Continue to whisk until everything is incorporated, then transfer the mixture onto a greased dinner plate and place in the fridge until cold and stiff, approximately 30 minutes.
- Whisk the remaining 2 eggs with 1 tablespoon of milk until they are combined. Take 1 tablespoon of the cold cheese mixture and roll into a ball. Dredge in flour, then dip into the egg and milk mixture and then into breadcrumbs to coat. Repeat with the remaining cheese mixture.
- Dip the croquettes into the egg mixture and breadcrumbs again so they are coated twice.
- You can fry the croquettes immediately but if time allows I like to put mine in the fridge to chill and set before frying. Heat about 1cm of sunflower oil in a frying pan, and once hot fry the croquettes in batches until they're golden and crispy. Drain on a piece of kitchen towel and then serve immediately.
Source: Cupcakes And Couscous
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