cup (2 ounces) grated manchego cheese or Parmesan cheese, divided
1/4
teaspoon salt
1/4
teaspoon smoked paprika or paprika
1/8
teaspoon ground nutmeg
1
egg
1/2
cup bread crumbs
Vegetable oil
1. Melt butter in medium skillet over medium heat. Add shallots; cook and stir 2 minutes. Stir in flour; cook and stir 2 minutes. Gradually whisk in milk; cook until mixture comes to a boil. Remove from heat. Stir in 1/4 cup cheese, salt, paprika and nutmeg.
2. Spoon mixture into small bowl; cover and refrigerate several hours or up to 24 hours.
3. With lightly floured hands, shape teaspoonfuls of dough into 1-inch balls.
4. Beat egg in shallow bowl. Combine bread crumbs and remaining 1/4 cup cheese in second shallow bowl. Dip each ball first into egg, then roll in bread crumb mixture.
5. Heat 1/4 cup oil in medium skillet over medium-high heat. Cook croquettes in batches until brown on all sides, replenishing oil as needed. Serve warm.
Note
Cooked croquettes may be kept warm in a 200°F oven up to 30 minutes before serving.
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