Breaded Le Gruyère AOP Croquettes

Instructions

1. Make a roux by melting the butter in a saucepan and adding flour 1/2 of the flour (100 g), cook over medium heat
2. Add the milk and whisk until you have a thick bechamel sauce
3. Stir in grated Gruyere cheese and allow to cool
4. Remove from heat, add egg yolks, the rest of the flour (100 g), salt and pepper and mix well
5. Spoon out walnut-sized portions of the mixture and place them in the breadcrumbs.
6. Heat a little oil in a pan
7. Cook the croquettes for a few minutes, stirring well until golden brown. Be careful as they burn quickly
8. Drain the croquettes on paper towels
9. Serve hot