This recipe is from Jose Andres, the executive chef of Jaleo, my favorite tapas restaurant. The base of the croquetas is a very thick bechamel. The original recipe is made with chicken and ham, but I substituted the lobster meat from the legs and knuckles, and you could really use whatever kind of meat or veg you wanted in them.
- 1 stick butter (unsalted)
- 1/2 Spanish onion diced
- 1 1/2 cups flour
- 4 cups milk
- 6 oz lobster meat, chopped
- 1/2 tsp salt
- 1/2 tsp nutmeg or other herb/spice of your choosing
- flour, eggs and breadcrumbs for breading
- oil for frying
These were outrageously good. We made them small and all 60 disappeared. Next time, I think I will probably do a more traditional ham and chicken version too. In fact, I think that subconsciously I posted the recipe in the hopes that someone will find an excuse for me to make them again soon.