INGREDIENTS:

1 small broccoli
4 cloves garlic
3 sprigs of fresh parsley
1 glass of milk (approx.)
3 heaped tablespoons of flour
1 heaping tablespoon of grated Emmental cheese
Nutmeg to taste
Bread crumbs for breading
1 egg
butter
olive oil for frying
salt and pepper

Preparation

First, boil the broccoli in salted water until very soft. Drain in a colander and squeeze with a spatula to remove as much water as possible.
Chop the garlic and parsley sprigs. Put a tablespoon of butter in a frying pan and sauté the garlic over low heat.
When the garlic is soft, add the broccoli, which is shredded into a dough with a wooden spoon. When it is well shredded, add the flour and mix well. Cook for 1 minute, stirring constantly so that the flour toasts a little.
After this time, add the pepper, emmental and nutmeg and start adding the milk little by little, stirring constantly. Gradually add more milk until you have a manageable croquette mixture that will release from the pan when you paint it with the paddle.
Remove the pan from the heat and transfer the broccoli and emmental croquettes to a suitable lidded container in the refrigerator. We leave them outside to cool for 10 minutes, so as not to put the dough too hot directly in the cold, and in the fridge for another 30 minutes. After this time, we begin to shape the croquettes with the help of two spoons.
Once all the croquettes are rolled, it is time to coat them in batter. To do this, put the breadcrumbs in a deep bowl and a beaten egg in another. Pass the croquettes first through the breadcrumbs, then through the egg and finally through the breadcrumbs again.
Finally, put enough olive oil in a frying pan to heat it. It is important that it does not smoke, so be careful. One way to tell if it is hot is to add a little of the egg and breadcrumb mixture and see if it browns immediately. Fry the croquettes in batches, making sure they brown on all sides.
When you remove them from the heat, place them on kitchen paper to absorb any remaining oil.