70g butter or margarine
3 egg yolks
150g Parmesan cheese
nutmeg (according to taste)
Make a very thick béchamel sauce with butter, flour, and milk.
Off the heat, add the egg yolks. Add the Parmesan cheese, nutmeg, salt, and pepper, to taste.
Allow the mixture to cool in a dish placed in the fridge for about an hour.
Divide the mixture into 8 parts and, one by one, coat them in flour, egg whites, and breadcrumbs.
Heat oil in a fryer or a deep frying pan to about 180°C and fry the croquettes.
Let them drain on absorbent paper.
1 kitchen scale