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“I fry the croquetas, dropping the breaded balls of smoky ham and creamy béchamel into the hot oil. The oil foams and sizzles as I plop in each ball, and the kitchen fills with the smell of deep-fried bacon. Using a skimmer, I scoop out the crispy croquettes, each one a deep golden brown, and lay them on paper towels to drain while I fire the next batch.” — Dana Bate
I fry the croquetas, dropping the breaded balls of smoky ham and creamy béchamel into the hot oil. The oil foams and sizzles as I plop in each ball, and the kitchen fills with the smell of deep-fried bacon. Using a skimmer, I scoop out the crispy croquettes, each one a deep golden brown, and lay them on paper towels to drain while I fire the next batch.