Homemade Croquetas

• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 tablespoons all purpose flour
• 4 1/4 cups milk
• 7 ounces fish tuna, in oil, flaked
• 3 pinches nutmeg
• salt to taste
• 3 eggs beaten
• breadcrumbs
• 2 1/8 cups olive oil for frying, minimum
• 8 tablespoons all purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 1/4 cups milk
• 7 ounces fish tuna, in oil, flaked
• 3 pinches nutmeg
• 3 eggs beaten
• breadcrumbs
• salt to taste
• 2 1/8 cups olive oil for frying, minimum

1. Melt the butter and heat along with the oil on a large frying pan.
2. When hot, add the flour and stir for it to toast, eliminate the raw flour taste and absorb the fat. Mash the lumps with the back of a wooden spoon, till you have a crumbly mixture and all the fat is absorbed, around 5 minutes.
3. Add half of the milk and stir continuously for a while, while breaking the lumps and thickening the mixture.
4. Add a table spoonful of salt.
5. When the mixture is thickened a little bit, add the rest of the milk. If too many lumps are left, you can just use a hand mixer to break them and make the mixture more even.
6. Add the tuna garnish, previously drained and flaked, and keep on stirring to thicken.
7. Melt the butter and heat along with the oil on a large frying pan. When hot, add the flour and stir for it to toast, eliminate the raw flour taste and absorb the fat. Mash the lumps with the back of a wooden spoon, till you have a crumbly mixture and all the fat is absorbed, around 5 minutes. Then add half of the milk and stir continuously for a while, while breaking the lumps and thickening the mixture. Add a table spoonful of salt. When the mixture is thickened a little bit, add the rest of the milk. If too many lumps are left, you can just use a hand mixer to break them and make the mixture more even. Add the tuna garnish, previously drained and flaked, and keep on stirring to thicken. When the mixture starts to separate from the pan walls and it's thick enough to shape it, turn the heat off (yeah, I know this is tricky if you've never seen the real consistency. But you have to be careful, if the dough is too runny, the croquetas will burst the coating on frying... they should be solid enough). Try the salt and add more if necessary (it will be). Add the nutmeg and stir. Pour the whole thing on a shallow dish to cool. Cover with a plastic wrap that touches the surface, so that no crust is formed on cooling.
8. When the dough is at ambient, take small portions with a table spoon, like in the photos, and use 2 spoons to shape them into oval patties. Beat a 2 or 3 eggs in a container and coat the patties in egg. Then roll them in breadcrumbs. When my sister and I were small we used to help my mother with the coating task. When all the croquetas are prepared, heat the oil in a deep pan. Then fry them in very hot oil (I fry them in a deep-fryer, at maximum temperature of 190u0b0C). People usually prepare a lot of them and freeze a part for later use (isn't it nice to have a ready-to-be-fried appetizer if you have some people coming unexpectedly?). I love them dipped in a good homemade tomato sauce, like they're served at many bars.

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Taken from www.yummly.com/recipe/Homemade-Croquetas-1658374 (may not work)