Crispy Cheese Fries
|Butter||2 Ounce (60 Gram)|
|Plain flour||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Grated gruyere cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Canned crabmeat||170 Gram, drained, flaked (1 Can)|
|Egg yolks||2 , beaten|
|Fresh breadcrumbs||1⁄2 Cup (8 tbs) (For Coating)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Fried parsley sprigs||6 (To Garnish)|
Melt the butter in a pan, stir in the flour and cook for 2 minutes.
Gradually add the milk, stirring constantly.
Bring to the boil, and add salt, pepper and nutmeg to taste.
Add the cheeses and stir until melted.
Remove from the heat and mix in the crabmeat and egg yolks.
Spread the mixture in a shallow baking tin to a 1 cm (1/2 inch) thickness.
Cover with foil and chill for 3 to 4 hours.
Cut the paste into rectangles, about 4 cm (1/2 inches) long.
Beat the egg with the milk.
Dip the cheese cubes into the egg mixture, then into the breadcrumbs to coat evenly.
Heat the oil in a deep-fryer to 190°C (375°F) and fry the cheese cubes in batches until crisp and golden.
Serve hot, garnished with fried parsley.