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Making the Roux:
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1. In a large pan, heat up 1/2 cup oil over medium-high heat. Add diced onion and cook until translucent.
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2. Add meat and continue cook for 5 minutes.
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3. Add 1 cup flour, 1/3 cups at a time, stirring constantly until the mixture comes together.
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4. While constantly stirring, alternately add stock and milk in 1-cup increments. Make sure one installment is mostly absorbed before adding the next.
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5. Once all the liquid is added and absorbed, season with salt, pepper and nutmeg to taste. Let the mixture sit for 2 minutes and then remove from heat.
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6. Transfer mixture to a large serving platter and let cool to room temperature in a dry, cool place. Or place the mixture into the refrigerator for up to a day.
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Making the Croquetas:
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1. When the roux mixture is completely cooled, roll 2 Tablespoon portions into oblong balls and cover in flour.
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2. Once all balls are covered in flour, dip into the beaten eggs (the translation in Spanish is egg milkshake) and then into the breadcrumbs to cover completely. Repeat with all balls.
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3. Heat about 1/4 inch of oil in a small frying pan over high heat. Once oil is very hot, add 3 croquetas at a time and cook for about 30 seconds on each side.
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4. Drain croquetas on a paper towel and let cool. Then ENJOY!
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Notes:
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-Croquetas in Spain are typically made using ham as the meat but chicken or tuna can easily be substituted as well as a combination of cooked vegetables such as carrots, celery, leeks and spinach.
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-Olive oil is commonly used to fry in Europe but any old fying oil can also be used.
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-These are great to make ahead of time and freeze. That way, you can pull out a few at a time for a quick dinner.
