Ingredients:

1 Cup Flour (plus more for rolling)

2 Cups Panko Bread Crumbs

12oz Diced Pancetta

8oz Manchego (or more)

5 Cups Whole Milk

4 Eggs

Salt and Pepper

1tbsp Paprika

1tbsp Garlic Powder

1 Stick Butter

1/2 Cup Vegannaise or Mayonnaise

1tbsp Smoked Spanish Paprika

1/4 Cup Olive Oil

Wow these croquetas are next level. I have to say, once you give them the attention they rightfully deserve they will blow your mind. Also, who in their right mind doesn’t love a buttery, cheesy delicious ball of goodness? I’m happy to say I’ve now had four taste testers on these and after several rounds of peer review they are BOMB.

Bring a large pan to low heat and melt your stick of butter. Little by little, or should I say poco a poco, add in 1 Cup of flour. You should begin to form a clumpy batter almost like a cookie dough. Begin to add the milk, one cup at a time stirring constantly. You’re going to build a smooth creamy Béchamel. Add in the pancetta and manchego. Stir and turn off heat. Pour into a pan and smooth out. Store this in the fridge for at least 3 hours or leave over night.

When your Béchamel has solidified, take it our and form small balls. On the stove heat a pan with olive oil. It should be enough to form a small layer on the bottom of the pan. Roll in flour, followed by beaten egg and then a panko mixture. I mix my panko with paprika and garlic powder with a small amount of salt and black pepper.

When your olive oil is hot enough to fry, place them in while rotating on all sides. On a pan you can place your cooked croquetas and leave them in the oven on 200° so they stay warm and fresh.

In a ziplock baggie, Mix your vegan mayo (or regular) with smoked paprika to make a Spanish style Aioli. Cut the tip of the bag and pipe onto your plate to serve.

Enjoy with some other tapas and you’ll be addicted… I promise.