Garlic Parmesan Cheese Fondue Squares

Garlic Parmesan Cheese Fondue Squares







1 1/2 cups [340 g] butter

1 1/4 cups [175 g] flour

1 1/4 cups [310 mL] cornstarch

8 cups [2 L] milk

5 cloves garlic, crushed

4 beaten eggs

3 teaspoons [15 mL] salt

2 1/2 cups [565 g] grated Parmesan cheese

Hot oil for frying



Coating



Flour

Beaten eggs

Italian breadcrumbs







Melt butter; mix in flour and cornstarch.

Stir in milk; bring to a boil, stirring over low heat.

Stir in crushed garlic.

Simmer until done, until mixture does not stick to the sides of the saucepan any more.

Mix in beaten eggs; take away from heat.

Slowly stir in salt and grated cheese.

Pour mixture into a buttered pan; refrigerate until set.

Cut mixture into squares; coat squares with flour.

Dip squares into beaten eggs and then into breadcrumbs.

Deep-fry squares into hot oil for a few minutes, until golden brown.