Used this béchamel specifically for the eggplant fritters, but you can use it for any croquette. Made a small amount on purpose because we didn’t want to waste any.
2 TBS flour
2 TBS unsalted butter
8 oz milk – I used 2%, but you can use whole
15 grams of shredded Parmigiano Reggiano – about ¼ cup, but unpacked – better to go by weight
¼ tsp salt
Melt the butter in a saucepan and then add the flour to make a roux
Cook over medium / low heat for a minute or two , just enough so the flour is not “raw”, but we want a blond roux. We don’t want to add color.
Whisk in the milk to ensure there are no lumps.
When it start to thicken, add the salt and the cheese and stir it up to fully incorporate.
Let it cool before using.
You may omit the cheese for other applications, but this one is for the eggplant fritters.
Kiss yourself for making deliciousness
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