INGREDIENTES 1. 200gsemi-cured Manchego cheese (without rind and grated) 2. 1 medium onion cut brunoise 3. 80g of flour 4. 2 fresh eggs 5. 50g breadcrumbs 6. 20gof butter 7. 20ml olive oil 8. 1 pinch of nutmeg 9. Salt and black pepper to taste 10. Enough oil to fry 11. A little flour fordusting PREPARATION 1. You have to prepare a thick bechamel. To do this, heat a saucepan over medium heat and add the butter and 20ml. Of olive oil. When the butter is unified with the oil, add the onion and cook it for about4 minutes. Then add the flour and stir with a wooden spoon to integrate well; add the milk little by little without stopping stirring, so that no lumps form. 2. Season with salt, pepper and nutmeg and move to integrate the flavors. Cook until the bechamel thickens completely, this takes between 20 to 30 minutes. A few minutes before removing the mixture from the heat, add the grated
cheese, stir,let the cheese melt, rectify the seasoning and now remove from the heat. Pour the preparation into a wide tray to cool completely.
3. Place the beaten eggs seasoned with salt and pepper in a deep dish. Place the breadcrumbs on another plate and the flouron another. When the bechamel is cold, flour or oil your hands and begin to form small balls until all the mixture is used up.
4. Passeach of the balls through the breadcrumbs first, then pass them through the egg and finally passthem through the flour. When all the balls are overflowing, heat a saucepan with enough oil and fry the balls in batches until golden brown. Drain them on absorbent paper and you're done. Trust us, you will be showered with compliments.
