Croquetas is one of the most popular tapas dish in Spanish cuisine.  They are very common in bistros in Spain, where they are enjoyed as a tidbit with dry sherry. In my family we savored them, but not as tapas appetizers. We made them as big as meatballs, to be served as an entrée.

Croquetas are usually accompnied with aioli, a Mediterranean sauce made with garlic and olive oil. In our version we add mayonnaise.

So, add a little Iberian flare to your dinner. Other than sherry, the dish goes great with any dry white wine, or red, for that matter. In our family, we never stood on ceremony where the wine was concerned—whatever you liked, was okay.

 CROQUETAS

1 package (12-oz) bacon
1 medium onion, chopped
1 red medium apple, chopped
3/4 cup
1/2 stick unsalted butter
3 cups milk
Salt and freshly ground pepper to taste
3 eggs
1 cup flour
1 cup breadcrumbs

Aioli

1/4 cup mayonnaise
1 teaspoon roasted peppers
Juice of half a lemon
Salt to taste

           1. In a medium skillet, add the bacon and onion and cook over medium heat until the onions are soft and
translucent, about 5-7 minutes. Add the apple and cook until it begins to release water, about 4
minutes. Whisk in the butter and cook until melted. Add 3/4 cup flour and cook for about 2 minutes. Add the
milk, a little bit at a time. Cook, whisking constantly, until the flour absorbed, about 3-4 minutes. Transfer
the mixture to a medium bowl. Cover with plastic wrap and place in the fridge to chill.
2. Meanwhile, make the aioli: in a medium bowl, mix the mayo, roasted peppers and lemon juice. Season  with
salt and pepper.
3. In a medium bowl, whisk the eggs. In another medium bowl, add the 1 cup flour. And in a third bowl, add the
breadcrumbs. Remove the mixture from the refrigerator. Using your hands, form into balls.  Again, we like
them big, about 1 1/2 to 2-inch rounds. Dip each ball into the flour, the eggs, and the breadcrumbs.
4. In  a large saucepan add enough vegetable oil to come four inches up the side of the pan. Or you can use any
deep fryer (we use a Fry Daddy). Heat the oil until very hot, add the breaded balls and fry until golden brown,
about 1 1/2 to 2 minutes. You may have to do this batches since they are large  croquetas. Using a slotted
spoon, transfer the croquettes to paper towel-lined platter. Continue until all are fried. Serve hot with the aioli.
Yield: 4-6 servings.