Today play croquettes. At home we love them, and these Mahon cheese, have left us very good taste. They are super tender inside and crispy on the outside and very rich and tasty. Ideally, eat them freshly made. Sobrarón dos and frías were very good but not so crispy, but just as tasty.
- 175 gr of Mahón semi-cured cheese
- 25 gr of butter
- 65 gr of flour
- 350 ml of milk
- 100 gr of corn flakes
- 1 egg
- 200 ml olive oil
- Nutmeg pepper (optional)
Remove the crust from the cheese and shine it. Put the butter in a saucepan over medium heat until it melts. Add the flour and remove it, stirring constantly. Pour the hot milk little by little and cook, stirring with the manual rods, until you get a chunky bechamel. Sprinkle to your liking and remove from heat.
Add the cheese and continue mixing until a homogeneous mass is obtained. Allow to temper and reserve in the refrigerator covered with transparent film for 24 hours. Grind the corn lightly with the chopper. Shell the egg and beat it. Remove the dough from the fridge, take small portions and form balls.
Pass them first for the beaten egg and then for the crushed corn. Fry the croquettes in the hot oil for 4 minutes until golden brown on all sides. Remove them, let them drain on absorbent paper and serve