Camembert Basil Croquettes

• 250 g camembert cheese, chilled
• 1/4 cup fresh basil
• 1/4 cup unsalted butter (55g)
• 6 tablespoons flour, divided
• 1 cup milk
• 1 pinch nutmeg
• 2 eggs
• 2 cups breadcrumbs
• 1/4 cup olive oil
• salt and pepper

1. Cut rind from cheese and chop into small chunks.
2. Chop the basil finely.
3. Make a thick bechamel: melt the butter in heavy medium saucepan over medium heat, and add 4 T flour, stirring with a whisk until it begins to turn slightly golden (about 2 minutes).
4. Pour in all the milk at once, whisking continuously until the milk reaches boiling and becomes a thick, smooth sauce (about 3-4 minutes).
5. Add nutmeg.
6. Add the cheese and basil and stir until the cheese melts.
7. Remove from heat.
8. Salt and pepper to taste.
9. Stir in 1 egg, and set the mixture aside, in a large, flat dish like a pie plate.
10. Press plastic wrap or waxed paper onto the surface to prevent air from getting to the mixture (which will cause a skin to form).
11. Chill overnight.
12. Form cheese mixture into walnut-sized balls and dust with a little flour.
13. Chill until firm, about 1 hour.
14. Beat the remaining egg.
15. Now squish the cheese balls slightly, until about 3/4-inch (1. 875cm) thick, and dip into the egg and then into the bread crumbs, to coat thoroughly.
16. Heat oil in a large, heavy-bottomed skillet over medium heat.
17. Fry the cheese rounds in batches just until brown, about 1 minute per side.
18. Drain on paper towels, and serve warm.

camembert cheese, fresh basil, unsalted butter, flour, milk, nutmeg, eggs, breadcrumbs, olive oil, salt

Taken from www.food.com/recipe/camembert-basil-croquettes-43315 (may not work)