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1
Whisk the milk, flour, and taco seasoning together in a small bowl.
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2
Set aside.
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3
Heat a skillet over medium heat with the oil.
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4
When hot, add the onion and cook 2 minutes.
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5
Add the garlic and cook 1 minute longer.
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6
Add the hamburger and a little salt and pepper.
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7
Brown and when done, drain very well.
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8
Add the meat to a food processor and whiz for a few seconds.
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9
Scrape down the bowl and repeat until the meat is finely ground.
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10
Return the meat to the skillet and turn the heat to medium.
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11
Add the scallions.
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12
Stir the flour mixture one more time and add it to the meat.
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13
Cook for 6 to 8 minutes, stirring every minute or so.
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14
The mixture should be quite thick.
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15
Taste for seasoning and adjust as needed.
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16
Remove from the heat and allow the mixture to cool then place in the refrigerator for 1 hour.
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17
Once cooled, add the cheese to the meat mixture and stir to combine.
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18
Use a cookie scoop to get enough meat to form a small meatball.
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19
Bigger is NOT better here.
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20
If you get the meatballs too big, the interior will not get hot before the croquette browns.
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21
Roll the meatballs between your palms as you would when making meatballs to ensure the meatballs are round and the outside is smooth.
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22
Place the meatballs on wax paper.
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23
In a small bowl, whisk the egg whites until foamy.
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24
Add the panko bread crumbs to a shallow dish or pie plate.
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25
Add a meatball to the egg whites and coat.
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26
Transfer to the bread crumbs and coat.
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27
Add a second layer of egg whites and bread crumbs knocking off any excess.
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28
Set the croquette on a wax-paper lined sheet pan and repeat this process until you have used up all of the meatballs.
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29
Place the meatballs in the refrigerator for 20 minutes to allow the coating to set.
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30
This step is important so dont skip it.
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31
Preheat about 3 of oil in a pot making sure not to add oil more than halfway up the pot.
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32
Heat the oil to 340F (the croquettes fry too quickly at higher temperatures).
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33
Fry a few croquettes at a time until they are golden brown making sure not to overcrowd the oil.
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34
Drain on paper towels.
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35
Sprinkle with salt and serve piping hot with your favorite dipping sauce.
