Your cheese stick game has just been upgraded to first class with this Belgium delight.
- 1/2 cup of unsalted butter
- 1 cup of flour
- 2 cups of milk
- 1 teaspoon of salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon nutmeg
- 4 cups Parmesan cheese
- 1 cup shredded Gruyère cheese
- 2 teaspoons of Umami Seasoning (Trader Joe’s)
- 2/3 cup flour (for breading)
- 2 eggs, beaten
- 2 cups of Panko bread crumbs
- 2 eggs
- Begin with creating a Bechamel sauce by melting butter and combing 1 cup of flour in a heavy sauce pan over medium heat. Stirring constantly and ensure that the flour and butter have incorporated fully. Gently pour the milk in the pan mixing it together with the flour and butter and let it come to a gentle boil and thicken. You can mix in the Umami, salt, black pepper, and nutmeg. After it thickens (about 3mins), reduce the heat to a medium low, then you can begin adding small amounts of the cheese. Stir while adding the cheese and make sure it is mix well before adding the next small amount. After all cheese has been added remove the pan from heat and pour into a small baking pan and smooth to make a flat layer. Cover with a towel and let it cool on the counter (approx 30mins).
- When the cheese sauce is cooled down you can start cutting and shaping the mixture, I recommend cutting into small sticks.
- Heat oil to 375 degrees in a deep pan. Put in enough oil to let the croquettes float and not stick to the edges of the pan.
- Put eggs, flour, and bread crumbs in separate dishes. Dredge cheese sticks in flour shaking off excess, then place in egg wash, lastly put into bread crumbs and give it gentle shake to remove excess.
- Place breaded cheese into oil gently and fry until you have a nice golden brown coating. Remove from oil and place on drying rack or on a plate with paper towels to remove excess oil. Repeat this for the rest of your cheese sticks.
- Serve with your favorite marinara sauce.