Put the milk in a medium saucepan.

Nail the clove to the onion, put it in the milk and boil on medium until the milk begins to boil.

Remove from the heat, remove and discard the onion and cloves.

Heat the butter over low heat until it melts.

Add the flour little by little, stirring constantly with a wooden spoon until we have a thick cream, but without turning brown.

Add the milk, stirring constantly for about 4 minutes, until you get a thick cream without lumps.

We continue cooking for about another 20 minutes.

Remove from the heat, add the grated cheese, salt, pepper and finally the egg.

Once the ingredients are mixed, set aside for about half an hour until it cools down.

Form the mixture into small balls with our hands.

For frying

Put the beaten eggs in a small bowl.

Put the breadcrumbs on one plate and the flour on another.

Dip each croquette first in the flour, then in the eggs and finally in the breadcrumbs.

Heat the olive oil in a pan

Fry the croquettes, in batches, until they acquire a golden color.

Take them out with a slotted spoon and leave them on absorbent kitchen paper to drain the excess oil.

Serve hot or lukewarm.