Based on the recipe from Leslie Zubeldia's Spanish Cookbook
Ingredients:
2 Tbsp oil
3 Tbsp of butter
3 or 4 Tbsp of flour
3 cups of milk
Filling of choice (chopped)
Hard-boiled eggs
Jamon serrano
Chorizo
Shredded chicken
Sauteed mushrooms
Shrimp (cooked)
White fish (cooked)
2 eggs
Breadcrumbs
Salt
Oregano
Paprika
Garlic Powder
1 quart of oil (for frying)
Directions:
In a pot, melt the oil and butter together. Add in the flour gradually and mix in with a wooden spoon. Slowly add in the milk little by little, bringing to a boil to thicken the bechamel. The resulting bechamel should be VERY thick. This can take awhile, depending on your stove and other factors, it can take over 45 minutes. Mix in your choice of filling and cool prior to putting in the fridge. Let set for at least two hours, but ideally overnight.
With two spoons, take the chilled filling and form them into rounds, roughly the size of a medium egg. Finish the formation with your hands. In a shallow bowl, mix the eggs together. In a separate bowl, mix together the breadcrumbs and spices. Roll the formed croquetas in the breadcrumbs, then the egg, and again in the breadcrumbs, making sure they are fully covered on all sides (the first breading is optional and can be bypassed if desired). If you have prepared the croquetas in advance, cover with a damp clean towel to prevent them from drying out.
For deep frying; In a large pot, heat the oil until hot (you can test this with a small morsel). Fry in batches until golden brown. Serve immediately while warm and top with parsley.
For pan frying: In a large pan, heat a layer of oil until hot (you can test this with a small morsel). Fry in batches until golden brown, turning to ensure both sides are cooked. Serve immediately while warm and top with parsley.
Original Recipe:
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