Payoyo Croquetas Recipe

Prepare the béchamel base

In a medium saucepan over medium heat, melt the butter until foaming but not browned (about 1–2 minutes). Add 6 tablespoons of flour and whisk constantly to form a smooth blonde roux; cook for 1–2 minutes to remove raw flour taste but do not let it color.

Gradually pour in the milk and heavy cream in a thin stream while whisking continuously to avoid lumps. Continue whisking until the mixture thickens and becomes smooth (about 4–6 minutes). Reduce heat to low.

Simmer on low for 2–3 minutes, stirring constantly with a wooden spoon or spatula, until the béchamel is very thick and holds on the spoon. This should be thicker than ordinary sauce—almost paste-like—so the croquetas set properly.

Remove from heat and immediately stir in the finely grated Payoyo cheese, nutmeg, salt, and black pepper until the cheese is fully melted and evenly distributed. Taste and adjust seasoning. If using ham and parsley, fold them in now.

Transfer the mixture to a shallow, rimmed container (such as a baking dish) and spread it in an even layer about 1/2–3/4 inch (1–2 cm) thick. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator until firm, at least 3 hours or preferably overnight.

Set up a breading station with three shallow dishes: (1) flour (1 cup) seasoned with 1/2 tsp salt and 1/4 tsp pepper; (2) lightly beaten eggs (2 units); (3) breadcrumbs (2 cups).

Remove the chilled croqueta mixture from the refrigerator. Using two spoons or a small ice cream scoop (about 1 tablespoon capacity) form the croquetas into small cylinders or ovals about 1.5–2 inches long. Work quickly to keep the mixture cold. Wet hands slightly if the mixture sticks.

Roll each shaped croqueta lightly in the seasoned flour, shaking off excess. Dip into the beaten egg, allow excess to drip off, then coat evenly with breadcrumbs. For an extra-crispy shell, double-dip: back into egg and again into breadcrumbs. Place breaded croquetas on a baking sheet or tray and chill for 15–30 minutes to help the coating adhere.

Pour about 1 inch (2.5 cm) of neutral oil into a heavy skillet or shallow pot (or fill a deep fryer to manufacturer's recommended level). Heat oil to 350°F (175°C). If you don't have a thermometer, test with one breadcrumb: it should sizzle and brown in about 30–40 seconds.

Fry croquetas in small batches (do not overcrowd) for 2–3 minutes, turning as needed, until evenly golden brown and crisp. Use a slotted spoon or spider to transfer croquetas to a paper towel–lined tray to drain. Maintain oil temperature between batches; let it come back up to 320–350°F between batches.

If desired, keep croquetas warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20–30 minutes while finishing remaining batches. Serve hot.

Arrange croquetas on a platter. Serve with lemon wedges and, if using, a small spoonful of quince paste or a drizzle of good olive oil alongside. Croquetas are best eaten immediately while the center is soft and cheesy.

Leftovers: cool completely, then store in an airtight container in the refrigerator for up to 2 days (re-crisp in a 375°F/190°C oven for 8–10 minutes) or freeze uncooked croquetas on a tray until solid, then transfer to a sealed bag and fry from frozen, adding an extra minute or two to frying time.