Golden, fragrant, tender, crunchy ... these magnificent Parmesan fondues
Ingredients
- 70 gr of butter or margarine
- 70 gr of flour
- 40 cl of milk
- 3 egg yolks
- 150 gr of parmesan
- Pepper and salt
- Nutmeg
Preparation of fondues with Parmesan
1.Make a very thick béchamel sauce with butter, flour and milk.
2.Off the heat, add the egg yolks. Add the Parmesan, nutmeg, salt and pepper, to taste.
3.Leave the preparation to cool in a dish placed in the fridge for about an hour.
4.Divide the preparation into 8 parts and pass them successively in flour, egg white and breadcrumbs.
5.Heat a deep fryer or oil in a deep pan to around 180 ° C and brown the fondues.
6.Let drain on absorbent paper.
7.Serve with sprigs of parsley for garnish and lemon wedges.
