Ingrédients : 3 eggs, 200 g breadcrumbs, 50 g butter, 200 g AOP Langres, 100 g PDO Époisses, 4 tablespoons vinegar, Salad , Gressins, Chives, Greek ceps
Roughly crush the Langres AOP with a fork.
Form large, nutty balls between the two palms of the hand.
Soak them in the beaten egg and then in the bread crumbs. Repeat the process three times to coat them, reserving them for 15 minutes in the freezer between each coating.
Cooking: Heat frying oil in a saucepan. Once the oil is 180 ° C, dip the candies for a few moments then remove them. Put them on a baking sheet and bake them at 180 ° C for 20 minutes.
Remove the candies from the oven just before putting them on your plate. AOP Époisses Vinaigrette: melt the AOP Époisses in a pan then add 4 tablespoons of vinegar.
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