Method

• Make the béchamel a day in advance if possible! Pour milk into a saucepan, add the bay leaves and slowly bring to the boil
• Take off the heat and leave to infuse
• Heat the olive oil and butter in a large frying pan, add the bacon and cook over a medium heat for 3- 4 minutes
• Add the flour and salt, mix well and cook, stirring, for 3 minutes
• Remove the bay leaves from the milk, then add it little by little to the roux mix, stirring constantly for 10 minutes
• Once all the milk is added and the béchamel is smooth and thick
• Pour on to a large plate or tray, allow to cool, then cover with glad wrap and refrigerate overnight if possible
• If you are making your own breadcrumbs, simply remove the crusts, either roughly chop or tear up and dry overnight
• Break up the bread and whiz to fine crumbs in food processor
• To crumb the croquetas you will need a bowl with the 4 eggs broken into it, lightly beaten
• You will need a dish to put your bread crumbs in and a tray to put your finished croquetas on
• Arrange the béchamel, eggs and breadcrumbs from left to right
• To shape the croquetas, using 2 dessertspoons scoop the béchamel between the spoons and shape into about 4cm in length
• One at a time drop into egg mix, then remove and coat in bread crumbs
• Finally place carefully on the tray until all the mixture is finished
• Chill in fridge until required
• Heat the oil in a deep-fryer or deep saucepan to 180c and cook the croquetas, 4 or 5 at a time
• Carefully immerse in the hot oil and deep-fry for 2-3 minutes
• Remove and drain on kitchen paper serve them immediately