Croquetas Recipe

Sweat aromatics

In a medium skillet over medium heat, melt the butter. Add the finely diced onion and cook, stirring occasionally, until translucent and softened, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make béchamel base

Stir in 3/4 cup flour and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste. Slowly pour in the warm milk in a steady stream while whisking to avoid lumps. Continue to cook over medium-low heat, whisking frequently, until the mixture thickens into a very thick béchamel (it should hold a spoon), about 4–6 minutes.

Combine with protein

Remove the pan from heat. Stir in the chopped cooked chicken or ham, grated parmesan, salt, pepper, and nutmeg. Taste and adjust seasoning. Transfer the mixture to a shallow dish, smooth the top, cover with plastic wrap pressed directly onto the surface to prevent a skin, and refrigerate until firm, at least 2 hours (or up to overnight).

Shape croquettes

Line a baking sheet with parchment. When mixture is firm, scoop about 1.5 tablespoons (or use a small ice cream scoop) of the mixture and shape into small logs or oval patties, about 1 inch wide and 2–3 inches long. Place formed croquettes on the prepared sheet. You should get about 18–22 croquettes.

Prepare breading station

Set up three shallow bowls: one with 1/2 cup flour, one with the 2 beaten eggs, and one with the breadcrumbs. Lightly dust each croquette in flour, shaking off excess, dip into beaten egg, then coat evenly with breadcrumbs. For an extra-crisp coating, double-dip: return to egg then breadcrumbs again. Place breaded croquettes back on the sheet and chill for 15–20 minutes to set the coating.

Fry croquettes

In a heavy-bottomed pot or deep skillet, heat the vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in about 45–60 seconds. Fry croquettes in batches without crowding, 3–4 minutes per batch, turning as needed, until golden brown and heated through. Use a slotted spoon to transfer croquettes to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Whisk together mayonnaise, sriracha, lime juice, smoked paprika, and a pinch of salt in a small bowl until smooth. Taste and adjust heat or acidity as desired (add more sriracha for heat or more lime for brightness). Refrigerate until ready to serve.

Arrange croquettes on a platter, sprinkle with chopped parsley, and serve immediately with spicy mayo and lemon wedges on the side for squeezing. These are best eaten hot and crisp.