Prep 1 hr 20 mins
Cook 10 mins
really great recipe ..try it with other soft cheeses.
- 250 g camembert cheese, chilled
- 1⁄4 cup fresh basil
- 1⁄4 cup unsalted butter (55g)
- 6 tablespoons flour, divided
- 1 cup milk
- 1 pinch nutmeg
- 2 eggs
- 2 cups breadcrumbs
- 1⁄4 cup olive oil
- salt and pepper
- Cut rind from cheese and chop into small chunks.
- Chop the basil finely.
- Make a thick bechamel: melt the butter in heavy medium saucepan over medium heat, and add 4 T flour, stirring with a whisk until it begins to turn slightly golden (about 2 minutes).
- Pour in all the milk at once, whisking continuously until the milk reaches boiling and becomes a thick, smooth sauce (about 3-4 minutes).
- Add nutmeg.
- Add the cheese and basil and stir until the cheese melts.
- Remove from heat.
- Salt and pepper to taste.
- Stir in 1 egg, and set the mixture aside, in a large, flat dish like a pie plate.
- Press plastic wrap or waxed paper onto the surface to prevent air from getting to the mixture (which will cause a skin to form).
- Chill overnight.
- Form cheese mixture into walnut-sized balls and dust with a little flour.
- Chill until firm, about 1 hour.
- Beat the remaining egg.
- Now squish the cheese balls slightly, until about 3/4-inch (1. 875cm) thick, and dip into the egg and then into the bread crumbs, to coat thoroughly.
- Heat oil in a large, heavy-bottomed skillet over medium heat.
- Fry the cheese rounds in batches just until brown, about 1 minute per side.
- Drain on paper towels, and serve warm.
Truly lucious, these remind me of Belgian prawn croquettes. Thank you for this one.