Egg Croquettes

Ingredients

• 4 Eggs (Hard-boiled)
• 2 tablespoons Butter
• 3 tablespoons All-purpose flour
• 0.5 cup Milk
• 0.25 teaspoon Salt
• 0.125 teaspoon Black pepper
• 2 tablespoons Fresh parsley (Chopped)
• 1 tablespoon Grated Parmesan cheese
• 0.5 cup Dried bread crumbs
• 0.25 cup All-purpose flour (For coating)
• 2 cups Lard (For frying, or use vegetable oil)

Instructions

1. 1Hard boil the eggs. Once cooked, remove the shells, dry them with a paper towel, and finely chop the eggs into minute pieces.
2. 2Melt the butter in a saucepan over low heat. Add the flour and stir constantly with a wooden spoon for a few moments (about 2 minutes), ensuring the flour doesn't brown. Gradually pour in the milk, which has been seasoned with salt and pepper. Continue stirring constantly to create a smooth sauce.
3. 3Remove the sauce from the heat and let it cool for 8-10 minutes, stirring occasionally to prevent skin formation. Add the chopped egg, chopped parsley, and grated Parmesan cheese. Mix all ingredients thoroughly.
4. 4Spread the mixture out on a plate or marble surface and allow it to cool completely. This will take at least 30 minutes, or up to a few hours in the refrigerator.
5. 5Once the mixture is cold and firm, use a spoon to divide it into small, walnut-sized portions. Roll each portion in a mixture of dried bread crumbs and flour. Then, roll them with a rotary motion to elongate them into cork-like shapes.
6. 6Dip each croquette into a beaten egg, then roll it in bread crumbs again to ensure a good coating.
7. 7Heat the lard (or vegetable oil) in a deep fryer or large saucepan until it reaches a high temperature (around 350°F or 175°C). Fry the croquettes in batches until they are golden brown. Remove them immediately from the lard once colored to prevent them from breaking apart. Serve hot.