- 1 1/2 cups [340 g] butter
- 1 1/4 cups [175 g] flour
- 1 1/4 cups [310 mL] cornstarch
- 8 cups [2 L] milk
- 5 cloves garlic, crushed
- 4 beaten eggs
- 3 teaspoons [15 mL] salt
- 2 1/2 cups [565 g] grated Parmesan cheese
- Hot oil for frying
Coating
- Flour
- Beaten eggs
- Italian breadcrumbs
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- Melt butter; mix in flour and cornstarch.
- Stir in milk; bring to a boil, stirring over low heat.
- Stir in crushed garlic.
- Simmer until done, until mixture does not stick to the sides of the saucepan any more.
- Mix in beaten eggs; take away from heat.
- Slowly stir in salt and grated cheese.
- Pour mixture into a buttered pan; refrigerate until set.
- Cut mixture into squares; coat squares with flour.
- Dip squares into beaten eggs and then into breadcrumbs.
- Deep-fry squares into hot oil for a few minutes, until golden brown.
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