Author: Penelope Casas
4 tablespoons sweet butter
1 tablespoon salad oil
6 tablespoons flour
1 teaspoon minced shallots
3/4 cup milk
3 medium shrimp (2 ounzes, ~60 g.) shelled, finely chopped
2 ounces ( 75 g.) of Zamorano cheese
Salt & white pepper, preferably freshly ground
A grating of nutmeg
1 egg yolk
1/2 cup bread crumbs
Oil for frying
Melt the butter and oil in a saucepan, then sauté the shallots for a minute or two. Stir in the flour and cook, stirring, for another minute or so. Pour in the milk gradually and stir constantly until the mixture is thickened and smooth and has reached the boiling point. Add the shrimp, cook for another 5 minutes then remove from the heat. Stir in 3 tablespoons of the cheese, salt, pepper and nutmeg (the mixture should be well seasoned). Cool, then chill for several hours. (The chilling process may be speeded up by spreading the mixture in a thin layer on a flat dish).
With floured hands, shape the dough into walnut-size balls. Cover with egg yolk, then roll the bread crumbs which have been mixed with in the remaining 2 tablespoons of cheese. Refrigerate.
Fry in the hot oil (about 390ºF or 200ºC) at least 2 inch deep until golden turning once. Or better, use a deep fryer. Drain (may be kept warm in 200º F - 90ºC - oven up to 30 minutes).