Cheese croquettes

Ingredients for 50 servings:

• 250 g Emmental cheese, grated
• 100 g Parmesan, grated
• 50 g Roquefort, diced
• 100 g Manchego, diced
• 1 onion(s)
• 1 egg(s)
• 500 ml milk
• 75 g flour
• 60 g cornstarch
• nutmeg
• Salt and pepper, black
• olive oil
• n. B. Breadcrumbs for breading
• n. B. Egg(s) for breading
• Vegetable oil for frying

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 10 minutes

Heat enough olive oil in a pan, dice the onion, and fry. Drain the oil after frying. Mix 250 ml of milk with 1 egg in a bowl. Stir in the flour and cornstarch well. Heat the remaining 250 ml of milk in a pan, stir in the flour/starch mixture, and stir well. Do not overheat the pan to prevent lumps from forming; remove from the heat if necessary. Return the pan with the onions to the heat. Now, over low to medium heat, first stir in the Roquefort. Once most of the cheese has melted, stir in the Manchego, Emmental, and finally the Parmesan. Stir continuously. Add ground black pepper and a generous amount of nutmeg, and a pinch of salt if desired. Continue stirring until all the ingredients are completely combined. The mixture should now resemble a large piece of chewing gum and will easily come away from the pan. Place the mixture on a plate or long tray and smooth it out. Let cool and rest in the refrigerator. Then, in batches, form small, oblong balls with your hands. Roll them in beaten egg and then breadcrumbs, and fry them in hot vegetable oil until golden brown. This recipe makes about 50 croquetas.