Stringy cheese croquettes

1. THE CHEESES
Cut the cheeses into cubes and set them aside.

Meanwhile, whisk together the cornstarch and milk in a saucepan off the heat, then place it on the stove to thicken, adding a pinch of salt.

When you have obtained a thick cream, add the cheeses and let everything melt over low heat, stirring with a wooden spoon and adding some pepper, preferably freshly grated.

Let the mixture cool slightly.

2. THE CROQUETTES
Take some of the slightly cooled mixture and, rotating it between your hands, form into spheres.

Let them fully set and meanwhile beat the eggs with a pinch of salt and a grind of pepper.

Coat the croquettes twice by first dipping them in the beaten eggs and then in breadcrumbs.

Fry them in hot oil at 170°C (338°F) for a couple of minutes.

3. TIPS
Do not move the croquettes excessively in the oil, as they are quite delicate, especially in the first minute of cooking.

Always use deep oil for better frying: if you want to save on oil, choose narrow and tall pans.

by Davide Zambelli | Food Blogger