For this recipe you will need :
- 4 Crottins 60 g Atelier de la Sèvre
- 160 g breadcrumbs
- 4 tablespoons crushed hazelnuts
- 3 eggs
- 10 cl of oil
- Salt
- Pepper
Preparation :
- In a deep plate, miwx he crushed hazelnuts and the breadcrumbs.
- In the another deep plate, break your eggs.
- Place your crottins in the eggs and turn them over to soak them well.
- Then place your cheeses in the breadcrumbs and the hazelnuts. Your cheeses must be completely soaked in breadcrumbs.
- Repeat for all droppings. Then let them rest for 1 hour.
- In a stove, dry your cheeses in oil until you get a nice uniform golden crust.
- Place your droppings on absorbent paper to remove excess fat.
- Salt and add pepper.
Bon appetit !