Croqueta Recipe

Cook onions

In a medium skillet over medium-low heat, warm 1 tablespoon butter and 1/2 tablespoon olive oil. Add the thinly sliced onions and 1/4 tsp salt. Cook, stirring every few minutes, until soft and translucent, about 10 minutes.

Raise heat slightly to medium and continue to cook, stirring more frequently to prevent burning, until onions turn deep golden-brown and caramelized, about 20–25 more minutes total. If they begin to stick, lower heat and stir. Stir in 1/2 tsp sugar in the last 5 minutes to encourage browning and 1 tsp balsamic vinegar to deglaze the pan. Remove from heat and set aside to cool.

Make roux and béchamel base

In a medium heavy saucepan over medium heat, melt 3 tablespoons butter with 1 tablespoon olive oil. Add 4 tablespoons flour and cook, stirring constantly, for 2–3 minutes to remove raw flour taste, but do not let it brown.

Gradually whisk in 2 cups warm whole milk and 1/2 cup warm stock a little at a time to avoid lumps. Continue whisking until smooth and beginning to thicken, 4–6 minutes. Lower heat to medium-low.

Cook the mixture, stirring constantly, until it forms a thick, paste-like béchamel that holds shape on a spoon, about 6–8 minutes. Remove from heat.

Add cheese and onions

Stir in the caramelized onions (reserve about 2 tablespoons for garnish if desired) and 1 cup grated Manchego while the béchamel is still hot so the cheese melts evenly. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/8 tsp ground nutmeg. Taste and adjust seasoning.

Spread the mixture into a shallow dish (an 8x8-inch or similar) to a thickness of about 1 inch. Cover tightly with plastic wrap, pressing the plastic directly onto the surface to prevent skinning. Chill in the refrigerator until firm, at least 2 hours (or overnight).

Prepare three shallow bowls: one with 3/4 cup flour for dusting, one with the 2 beaten eggs, and one with 1.5 cups breadcrumbs. Line a tray with parchment for finished croquetas.

Once the croqueta mixture is firm, scoop or cut into portions about 1 ounce each (yielding about 18–22 croquetas). Using lightly floured hands, shape each portion into a small cylinder or oval. If mixture is too sticky, keep it chilled for a bit longer.

Dredge each croqueta first in flour, shaking off excess, then dip into beaten eggs, letting excess drip off, then roll in breadcrumbs to coat completely. For an extra-crisp crust, double-dip: return to egg and breadcrumbs once more. Place breaded croquetas on the prepared tray. Keep chilled for 15–20 minutes to set the crust.

Pour vegetable oil into a deep, heavy-bottomed pan to a depth of about 2 inches and heat to 350°F (175°C). If you don't have a thermometer, test with one breadcrumb — it should sizzle steadily and brown in about 45–60 seconds.

Working in batches to avoid crowding, gently lower 6–8 croquetas into the oil and fry, turning occasionally, until golden brown and crisp, about 2–3 minutes. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Sprinkle with the remaining 1/4 tsp salt while hot.

Keep finished croquetas warm in a low oven (200°F/95°C) on a wire rack while frying remaining batches.

Serve croquetas hot with small dollops of fig jam on the side or place a teaspoon of fig jam on each croqueta just before serving. Garnish with reserved caramelized onion, chopped parsley, and lemon wedge if desired.