Camembert Basil Croquettes - cooking recipe

Ingredients

250 g camembert cheese, chilled
1/4 cup fresh basil
1/4 cup unsalted butter (55g)
6 tablespoons flour, divided
1 cup milk
1 pinch nutmeg
2 eggs
2 cups breadcrumbs
1/4 cup olive oil
salt and pepper

Preparation

Cut rind from cheese and chop into small chunks.
Chop the basil finely.
Make a thick bechamel: melt the butter in heavy medium saucepan over medium heat, and add 4 T flour, stirring with a whisk until it begins to turn slightly golden (about 2 minutes).
Pour in all the milk at once, whisking continuously until the milk reaches boiling and becomes a thick, smooth sauce (about 3-4 minutes).
Add nutmeg.
Add the cheese and basil and stir until the cheese melts.
Remove from heat.
Salt and pepper to taste.
Stir in 1 egg, and set the mixture aside, in a large, flat dish like a pie plate.
Press plastic wrap or waxed paper onto the surface to prevent air from getting to the mixture (which will cause a skin to form).
Chill overnight.
Form cheese mixture into walnut-sized balls and dust with a little flour.
Chill until firm, about 1 hour.
Beat the remaining egg.
Now squish the cheese balls slightly, until about 3/4-inch (1. 875cm) thick, and dip into the egg and then into the bread crumbs, to coat thoroughly.
Heat oil in a large, heavy-bottomed skillet over medium heat.
Fry the cheese rounds in batches just until brown, about 1 minute per side.
Drain on paper towels, and serve warm.