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Add a photoServings: 12
Ingredients
- 1/4 c. (1/2 stick) unsalted butter
- 1/4 c. All purpose flour
- 1 c. Lowfat milk
- 9 ounce Chilled Brie or possibly Camembert cheese, rind removed cut into 1-inch chunks
- 1/4 c. Finely minced fresh basil
- 2 lrg Large eggs All purpose flour for coating
- 2 c. Dry bread crumbs
- 2 Tbsp. Extra virgin olive oil
Directions
- Heat butter in heavy medium saucepan over medium heat. Add in 1/4 c. flour and stir till light golden brown, about 2 min. Remove from heat. Gradually whisk in lowfat milk. Return pan to heat. Simmer gently till very thick but still pourable, about 4 min. Add in cheese and basil and stir till cheese melts, about 2 min. Remove from heat. Season with salt and pepper. Stir in 1 egg. Pour into 10-inch diameter pie plate. Press plastic wrap onto surface of cheese mix to prevent skin from forming. Refrigerateovernight.
- With floured hands, form cheese mix into walnut-size balls. Dust cheese balls with flour. Refrigeratetill hard, about 1 hour. Press each cheese ball into 3/4-inch-thick round. Place remaining egg in small bowl and beat to blend. Place crumbs in medium bowl. Dip cheese rounds into egg, then into crumbs, coating thoroughly. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry cheese rounds just till brown, about 1 minute per side; don't overcook. Drain on paper towels. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 12 servings | |
| Calories 226 | |
| Calories from Fat 123 | 54% |
| Total Fat 13.97g | 17% |
| Saturated Fat 7.05g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 287mg | 12% |
| Potassium 114mg | 3% |
| Total Carbs 16.13g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.34g | 2% |
| Protein 8.85g | 14% |
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