Cheese Croquettes (Crocchette di Formaggio)
Instructions
Coarsely grate the cheese and put it in a casserole of enamel; join the flour (or starch), three whole eggs, yolks, a good pinch of salt, a pinch of pepper and grated nutmeg.
Begin to mix the ingredients with a wooden spoon, then slowly pour over the milk, stirring constantly, until you have diluted the mixture.
Put on stove, turn on low flame and start cooking, never stop turning.
From the moment you produce a boil, Cook for another 5 minutes, stirring constantly.
When cooked remove the mixture from heat and upside down while holding onto a large cutting board (or on the table) slightly damp cloth.
With a wet spatula (or even with the blade of a knife) roll out the dough in a layer about a finger, then let it cool and set aside with a glass or stenciling round pasta cutter, many diskettes.
Passed these first in flour, then in the remaining beaten egg with a salt pot holder and finally in breadcrumbs, where rigirerete them several times so that the batter adhere well.
Do smoke in troubleshooting (pot of deep-fried) copious oil and lay a few disks at a time, letting them Brown well on both sides.
Gradually the croquettes are ready, drain them with a shovel, put them to miss the cooking grease on absorbent paper and keep them warm.
Ingredients and dosing for 4 persons
- 150 g of emmenthal cheese
- 50 g of flour (or potato starch)
- 7 eggs
- Salt
- Pepper
- Nutmeg
- 50 cl of milk
- Breadcrumbs
- Abundant of seed oil
- For flour the croquettes:
- Flour