Cheese Croquettes

Method

Melt the butter in a saucepan over medium heat, then whisk in the flour to form a roux and cook for 2 minutes, stirring constantly. Gradually add the milk, whisking continuously to prevent lumps, and simmer until the sauce thickens, about 5 minutes. Remove from heat and stir in the grated cheeses, egg yolks, salt, pepper, and nutmeg until fully combined and smooth. Spread the mixture onto a parchment-lined tray and refrigerate for at least 4 hours or overnight until firm. Shape the cooled mixture into cylinders approximately 7cm long and 2cm wide, then dip each into beaten egg and roll in breadcrumbs to coat thoroughly. Heat the oil to 180°C in a deep pan or deep-fat fryer, then carefully fry the croquettes in batches for 2-3 minutes until golden brown and crispy. Drain on kitchen paper and serve immediately whilst still hot, traditionally with a simple tomato sauce or mustard.