Recipe - Croquetas - Croquettes

3 tablespoon Oil or butter (I use olive
oil)
One half small Onion, minced
4 tablespoon Flour
One fourth l Milk, a little over a half
pint
1/8 teaspoon Grated nutmeg
One half teaspoon Salt
400 g Finely chopped cooked
chicken, ham, tuna or fish
or vegies
2 Eggs, beaten with a little
water
200 g Fine bread crumbs
Oil for frying

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
don't 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 EATL Digest 12
Mar 97 by Jean Jones bruja@DPLUS.NET on Mar 13, 1997