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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a pan and saute minced unions until transparent. Stir in the flour and cook it briefly, then whisk in the milk. Cook, stirring constantly until the sauce thickens. Season with salt, pepper, and paprika. | 2. Stir in the jamsn and spread the mixture into a dish. Refrigerate until solid. | 3. Place the beaten eggs in one dish, the bread crumbs in another. | 4. With moistened hands, form the chilled mixture into balls or cylinders. | 5. Dip each croqueta first in bread crumbs, then in beaten egg, then in bread crumbs again, taking care that they are well covered Allow to cool for 30 minutes. | 6. Heat oil in a deep fryer and fry the croquetas, a few at a time, until golden - about 3 minutes. | 7. Serve hot with other tapas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2		beaten	143.0	0.72	12.56	9.51
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
chinata paprika	1	pinch	bittersweet	-	-	-	-
romulo olive oil	3	tablespoons		-	-	-	-
salt pepper				-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
redondo iglesias jamsn serrano	1/2		diced	-	-	-	-
onion	1/2		minced	32.0	7.472	0.88	0.08
breadcrumb	2	cups		-	-	-	-
romulo olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.