Crispy Golden Beef Croquetas with Smoked Paprika

Ingredients

• ½ lb ground beef
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 cup whole milk
• 1.5 tsp smoked paprika
• ¾ tsp kosher salt
• ¼ tsp black pepper
• ¼ medium onion
• 1 clove garlic clove
• 1 large egg
• ¾ cup panko breadcrumbs
• 1.5 cup vegetable oil

Instructions

1. 1

   Finely dice the onion and mince the garlic. Heat 1 tbsp butter in a medium saucepan over medium-high heat, then cook the ground beef, breaking it apart with a spoon, until browned and crumbly, about 5 minutes. Add the onion and garlic, stirring until fragrant, about 1 minute.

2. 2

   Add the remaining 2 tbsp butter to the beef mixture and stir until melted. Sprinkle the flour over the mixture and stir constantly for 1-2 minutes to cook out the raw flour taste. Gradually pour in the milk while stirring to avoid lumps, creating a thick, creamy sauce.

3. 3

   Stir in the smoked paprika, salt, and black pepper until well combined. Continue cooking over medium heat, stirring occasionally, until the mixture is very thick and pulls away from the sides of the pan, about 3-4 minutes. Transfer to a shallow dish and refrigerate for at least 30 minutes until completely cooled and firm.

4. 4

   Once chilled, scoop the mixture into 12 portions and shape each into a cylinder or oval about 2.5 inches long. Whisk the egg in a shallow bowl and place breadcrumbs in another shallow bowl. Coat each croqueta in egg, then roll in breadcrumbs, pressing gently so they adhere.

5. 5

   Heat the vegetable oil to 350°F in a deep saucepan or heavy pot—use a thermometer for accuracy. Working in batches of 4, carefully place croquetas in the hot oil and fry for 2-3 minutes, turning once halfway through, until golden brown and crispy on all sides. Remove with a slotted spoon to a paper towel-lined plate.

6. 6

   Serve the croquetas warm, within 5 minutes of frying for the best texture. They can be accompanied by alioli, romesco sauce, or simply enjoyed on their own with a squeeze of fresh lemon.

Tools you’ll need

• Medium saucepan
• Deep saucepan or heavy-bottomed pot
• Thermometer (instant-read or deep-fry)
• Shallow bowls
• Slotted spoon
• Paper towels

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