List of Ingredients
- 1 LB. of bechamel (basic recipe)
- 10 G of gelatin leaves
- 2 WHOLE of eggs
- Flour
- Bread crumbs
- Peanut oil
- Salt
Method
Prepare the gelatin (making sure all the water has been eliminated) and mix it into the freshly made and still-warm bechamel sauce. Mix thoroughly to dissolve and evenly distribute the gelatin.
Line a square mold (7 in., height 1 1/2 in.) with plastic wrap and pour in the bechamel sauce: a pan of this size will give you a layer of bechamel about 1/2 - 3/4 inch thick. Seal with another layer of plastic wrap on top and place it in the refrigerator to harden for at least 6 hours (ideally prepare this bechamel jelly the day before).
Cut the bechamel into small cubes (1/2 to 3/4 inch per side), place them on a tray and place it in the freezer for 5 minutes; they'll be easier to bread when cold. Then pass them in the flour, in one beaten egg and finally the bread crumbs.
Put them in the refrigerator for 10-15 minutes, then pass them in the egg and bread crumbs again. Fry the cubes, completely immersing them in hot peanut oil, then drain on paper towels. Salt and serve immediately.