Lately, I’ve been having a great time discovering and creating ‘Tapas’, the wonderful snacks that magically appear beside your chosen drink at Spanish bars. Tapas are usually very simple, small morsels of food, often unique to local regions of Spain. Tapas are only one of the ways that the local gathering spots use to make everyone feel like ‘family’.

Here is just one of the numerous Tapas you may find.
Try serving these at your next cocktail party, or game day – your guest will love them!

I will be posting more Tapa recipes soon!

Croquetas de Huevos (Egg Fritters)

Makes 36 fritters


1/4 stick butter
1 cup all-purpose flour
1 cup of milk (very cold)
2 hard-boiled eggs, chopped fine
Salt and fresh ground pepper to taste
1 tsp grated nutmeg
6 TBL bread crumbs, finely ground
2 large eggs, beaten
Oil (preferably EVOO) for frying

Melt butter in medium saucepan, and add flour, stirring constantly. Continiue stirring constantly, about 2 minutes. Add milk slowly, still stirring constantly, until it forms a thick sauce. Fold in hard boiled eggs, season to taste, and add nutmeg. Continue to cook 4-5 minutes, resulting in a thick sauce.
Let cool completely – this is very important! Cooling overnight is best.
Form a scan TBL of the mixture into a fritter, (1.5 to 2 inch cylinder). Roll fritter in bread crumbs, coat in beaten egg, and roll in bread crumbs again.
Heat oil in large, heavy-bottomed skillet until temp reaches 350F. Fry in batches (no more than 3-4 per batch) for about 5 minutes, until golden brown.
Remove with slotted spoon, drain on paper towels, and serve immediately.

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