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CROQUERAS DE QUESO DE BOLA

Ingredients:

1 cup grated MAGNOLIA QUESO DE BOLA
1 cup MAGNOLIA ALL PURPOSE FLOUR
3 pc MAGNOLIA BROWN EGGS, beaten
1 cup Japanese bread crumbs
2 cups cooking oil for deep-frying

Bechamel Sauce

1/2 cup MAGNOLIA GOLD BUTTER SALTED
1/2 cup MAGNOLIA ALL PURPOSE FLOUR
3 cups MAGNOLIA FRESH MILK

Procedure:

  1. Bechamel Sauce: Melt butter in a saucepan. Add 1/2 cup flour and mix until a smooth paste is formed. Slowly add milk and whisk vigorously to avoid lumps. Bring to a boil while constantly whisking then lower heat to simmer. Cook until thick. Let cool and set aside.
  2. In a bowl, combine queso de bola and béchamel sauce.
  3. Form mixture into balls and dredge in flour, dip in beaten eggs, then coat with breadcrumbs.
  4. Place inside the freezer for 15 minutes to set.
  5. Deep-fry in hot oil until crisp and golden brown. Serve.
Makes 20 croquettes.
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