Ingredients
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
Coating
3 eggs
1 cup plain flour
2 cups homemade breadcrumbs
pinch salt
oil for deep frying
Method
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
