Cheese Croquettes

Preparation:

Preparation: Coarsely grate the cheese and place it in an enamel saucepan; add the flour (or starch), three whole eggs, two yolks, a good pinch of salt, a pinch of pepper and plenty of grated nutmeg. Start mixing the ingredients with a wooden spoon, then slowly pour the milk over it, stirring constantly, until the mixture is diluted. Put on the stove, turn on the low flame and start cooking, without ever stopping turning. From the moment it comes to a boil, cook for another 5 minutes, stirring constantly. When cooked, remove the mixture from the heat and pour it onto a large, slightly moistened cutting board (or on the table). With a wet spatula (or even with the blade of a knife) spread the dough in a layer about a finger thick, then let it cool and cut out many disks with a glass or a round pastry cutter. Pass these first in the flour, then in the remaining beaten eggs with a pinch of salt and finally in the breadcrumbs, where you will turn them several times so that the breading adheres well. Heat plenty of oil in the friteuse (fried frying pan) and place them a few disks at a time, browning them well on both sides. As the croquettes are ready, drain them with a spatula, put them to lose the cooking oil on a sheet of absorbent kitchen paper and keep warm.