I have a question about the recipe "Serrano Ham and Manchego Croquetas with Smoked Pimentón Aioli" from Sonali aka the Foodie Physician.
I made these for New Year's Eve and had trouble with the croquetas developing "holes" in their crust and the creamy inside oozing out before the frying period was through. I kept them chilled until just before cooking...wondering where I went wrong: should I have double-coated them, was my oil at the wrong temperature (a cube of bread toasted in the oil, so I deemed it hot enough), ???? Thoughts anyone who has had success with this recipe. (By the way, despite their appearance, they were delicious!!)
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