Parmesan Croquettes or Fondues (Belgian Specialty)

Ingredients

• 80 gr butter
• 80 gr flour = ( 3/4 C )
• 600 ml milk
• 2 eggs ( whites and yolks separated )
• 150 gr gruyere ( Swiss cheese ), grated= (1 1/2 C )
• 100 parmesan ( grated )=( 1 C )
• 1 tsp salt, 1/2 tsp nutmeg, a pinch of black pepper
• 100 gr flour (to cover the croquettes)
• 150 gr bread crumbs

Directions

1. Make a bechamel sauce ( white sauce)   

• Melt butter in a medium saucepan over medium heat.
• Add flour, cook stirring for 1 minute or until bubbling.
• Remove from heat.
• Slowly add milk, whisking constantly until mixture is smooth.
• Return to heat. Cook stirring with a wooden spoon until sauce is very thick
• Remove from heat.

1. Stir in egg yolks, then gruyere, parmesan, salt, pepper and nutmeg

1. Spread the mixture in a well greased and floured rectangle pan or pyrex. 
2. Flatten it to receive approximatly 1.5 cm to 2 cm thickness.
3. Refrigerate it for at least 8 - 12 hours not covered.
4. After the resting time cut into 4 - 5 cm rectangles to form croquettes ( patties )

1. Toss croquettes in flour, shake away excess.
2. Dip croquettes in beaten egg whites, then bread crumbs.

1. Shallow- fry croquettes in hot oil in a large skillet, in batches of 5 - 6 croquettes each time (if not they may burst ).
2. Fry them until brown on each side, drain on absorbent paper.
3. Serve hot accompanied with quarters of lemon.