Croquetas - Croquettes

Here is another recipe from "Cooking in Spain". I tried them for the first time at my friends house. Hers were made with mozzarella cheese. I have made them with leftover cooked chicken and canned salmon. They are both delicious. My husband likes them patted very thin so they are crispy. I dont use a deep fryer but fry them in a small amount of oil in a high sided saute pan. Heat the oil or butter and saute the onions til transparent. Do not let them brown. Stir in the flour and let it cook briefly, then whisk in milk. Cook, stirring constantly until this sauce thickens. Season it with nutmeg, salt and pepper. Stir in the cooked and chopped filling -- any choice of meat, fish or vegetables can be used as long as they are well drained of all liquid. Spread this mixture in a dish and refrigerate it until solid. Place the beaten eggs in a dish, the breadcrumbs in another. With moistened hands, form the croquette mixture into balls, cylinders or cones. Dip each croquette first in breadcrumbs (or flour), then in beaten egg, then again in breadcrumbs, taking care that they are well covered. Allow to dry in a cool place for 30 minutes. Heat oil in deep fryer and fry the croquettes, a few at a time, until golden -- about 3 minutes. Posted to EAT-L Digest 12 Mar 97 by Jean Jones <bruja@DPLUS.NET> on Mar 13, 1997