CHEDDAR CROMESQUIS WITH HERBS AND BACON
Output: xx - Preparation and chilling time: 60 minutes - Cooking time: 5 to 10 minutes
Ingredients
- 500 ml (2 cups) homemade béchamel sauce
- 500 ml (2 cups) sharp cheddar, grated
- 1 clove garlic, minced
- 12 slices bacon, cooked crisp
- ½ bunch chives, snipped
- ¼ bunch parsley, leaves removed, snipped
- 500 ml (2 cups) flour
- 500 ml (2 cups) breadcrumbs
- 4 eggs
- 125 ml (½ cup) milk
Preparation
- Heat the béchamel sauce in a saucepan, then add the cheddar cheese, garlic, bacon, chives and parsley. Check seasoning.
- Pour the mixture onto a baking tray and chill in the fridge for 1 hour.
- Preheat the oil in the deep fryer to 190°C (375°F).
- Meanwhile, prepare 3 bowls, one containing the flour, another the milk and eggs beaten with a fork, and the third the breadcrumbs.
- Roll the balls in the flour, then in the egg and milk, and finally in the breadcrumbs.
- Roll again in egg and breadcrumbs.
- Dip the balls in the oil of a deep fryer or frying pan, until golden.
