Gorgonzola Croquettes


Bechamel Sauce

50 g Butter

½ onion

50 g plain flour

1 cup hot milk

salt and pepper

300 g gorgonzola

1 tablespoon chopped thyme leaves


3 eggs

1 cup plain flour

2 cups homemade breadcrumbs

pinch salt

oil for deep frying


Bechamel Sauce

Melt the butter in a large pot with the flour and onion and stir so the flour, butter and onion combine. Slowly add the milk and stir to create a sauce. Empty the pot into a bowl and allow it to cool.

Add to the thyme to the bechamel and crumble the gorgonzola into the bowl. Season the mixture with salt and pepper and mix thoroughly.

Roll the mixture into small logs and coat with flour, then the egg mixture and then crumb them.

Leave them in the fridge for about an hour and then deep fry until golden brown