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1
Cut rind from cheese and chop into small chunks.
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2
Chop the basil finely.
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3
Make a thick bechamel: melt the butter in heavy medium saucepan over medium heat, and add 4 T flour, stirring with a whisk until it begins to turn slightly golden (about 2 minutes).
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4
Pour in all the milk at once, whisking continuously until the milk reaches boiling and becomes a thick, smooth sauce (about 3-4 minutes).
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5
Add nutmeg.
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6
Add the cheese and basil and stir until the cheese melts.
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7
Remove from heat.
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8
Salt and pepper to taste.
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9
Stir in 1 egg, and set the mixture aside, in a large, flat dish like a pie plate.
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10
Press plastic wrap or waxed paper onto the surface to prevent air from getting to the mixture (which will cause a skin to form).
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11
Chill overnight.
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12
Form cheese mixture into walnut-sized balls and dust with a little flour.
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13
Chill until firm, about 1 hour.
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14
Beat the remaining egg.
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15
Now squish the cheese balls slightly, until about 3/4-inch (1. 875cm) thick, and dip into the egg and then into the bread crumbs, to coat thoroughly.
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16
Heat oil in a large, heavy-bottomed skillet over medium heat.
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17
Fry the cheese rounds in batches just until brown, about 1 minute per side.
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18
Drain on paper towels, and serve warm.
