Who can resist the crisp exterior of
a warm fritter with the promise of sinking your teeth into a meltingly creamy savory interior?  Not me.
The world is full of these tasty morsels and one of my favorites are the Croquetas of Spain, a
world famous tapas.  These two bite treats come in with various fillings..regional and family dif-
ferences may dictate the ingredients but in my case, leftovers were the reason for the dish in the
first place.  I would venture a guess that croquetas (Spanish for croquettes) were a way for the
frugal cook to stretch bits and pieces from their larder.  Some smoked leftover ham and chicken
thighs on the bone from a stock I made became the stars in my croquetas.   
Right after this pic was snapped in Barcelona, admiring Gaudi's
unfinished momument to his deep faith, the SAGRADA FAMILIA , the smell of a fry shop had me
stop and get a croquetas...the typical ham and cheese version  made with the awesome Jamon
Ibirico and Manchego.  I'm a big fan of the fry shops...don't care where they are..love a well made
regional food that winds up breaded and fried.  Except a Fried Lasagne we once tried on the North
Island of New Zealand...New Zealand was awesome...the fried lasagne was as misconcieved and
awful as it sounds...served me right.

The key to these croquetas are using leftover meats or cheeses.  For the ones I made this week, I used
1 cup of finely diced smoked ham, and 1 cup of shredded and finely flaked chicken thighs.  Not a
fan of dark meat, however, in much of Spanish cooking, the thighs are featured prominently and I
don't think the taste of the croqueta will be the same using breast meat.  Trust me dark meat haytas..
white meat will not add the proper taste.  In 2 tbs. of olive oil (Spanish would be best!), saute' the
ham till just browned...the caramelization adds more flavor depth.  Then add 1 diced onion and
saute' till the onions are soft.  Add the chicken, some salt, pepper and 1 tsp. of fresh chopped
thyme.  Let this cook for 3 minutes.



Sprinkle 1//8 cup of sifted flour over the mixture...mix well and let this cook for 3 minutes,
stirring..add 1/8 cup of milk and 1/8 cup of strong or good stock. Blend well till creamy and
like magic...the mixture begins to thicken.. Let it thicken until it comes off the sides of the
saucepan.  Then turn off the heat.  Stir in salt and pepper if necessary (make sure you taste
it first) and 1/2 tsp. of freshly grated nutmeg.    Turn the mixture out onto a plate or a flat pan
and this MUST MUST MUST chill for a minimum of 1 hour or more. 


Form the mixture into 10-12 bigger than a meatball sized balls and then make little cylanders.
Dip them into beat eggs, then coat them with breadcrumbs...use any good brand, unflavored
would be best, 1 cup to which you will add 1/2 tsp. of Pimenton', Spanish sweet smoked
paprika...it adds a light, faint smoky note to the finished croquetas.



In a pan with deep sides, heat on high 1/8 cup olive oil or corn oil.  When a cube of bread
lightly dropped in dances around and browns up, your oil is ready..Fry 5 at a time, leaving on
the first side for 5 minutes, then carefully turn over and give 3 minutes to the next side..then
turn to the other sides for 1 minute each..A deep fryer will take these steps out of your way, but
I know most people do not have one.  Drain on paper towels.


As with ANY recipe, your stove top or oven will be calibrated differently perhaps than
mine.  So you are the judge of when something is ready..check the bottom of the
croquetas to make sure it's not burned, your nose and eyes are the best kitchen
tools besides your hands that you have.  If it looks like it's burning, even if you
haven't cooked it for how long a recipe says, your heat is too high, or it in fact is
ready to be turned.  Keep them warm between batches covered loosely in a
low oven (200 degrees).


Serve these with some sprigs of fresh thyme over them..and serve them piping
hot!! Add a squeeze of fresh orange as you are eating them...creamy comfort!
Experiment, add manchego, use crab or diced shrimp..chicken only, ham
only...lots of ways this tapas can go.  Great for parties or a dinner...even better
for a snack...served up with a glass of Spanish Sherry...very festive..