# Ingredientes:
→ Filling
01 - 2 tablespoons unsalted butter
02 - 1 small shallot, finely diced
03 - 2 cloves garlic, minced
04 - 2 tablespoons all-purpose flour
05 - 1 cup whole milk
06 - 1/2 cup cream cheese, softened
07 - 1/2 cup dill pickles, finely chopped
08 - 1 tablespoon pickled jalapeños, finely chopped
09 - 2 tablespoons fresh lime juice
10 - 1 teaspoon lime zest
11 - 1 tablespoon tequila
12 - 2 tablespoons fresh cilantro, chopped
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
→ Breading
15 - 1 cup all-purpose flour
16 - 2 large eggs, beaten
17 - 1 1/2 cups panko breadcrumbs
→ For Frying
18 - Vegetable oil, for deep frying
# Instrucciones:
01 - Melt unsalted butter in a medium saucepan over medium heat. Add diced shallot and minced garlic. Sauté until tender and fragrant, approximately 2 minutes.
02 - Incorporate all-purpose flour into the saucepan. Stir constantly for 1 minute to achieve a smooth roux.
03 - Gradually whisk in whole milk. Cook, stirring frequently, until mixture thickens and is smooth, about 2 to 3 minutes.
04 - Remove pan from heat. Blend in softened cream cheese until thoroughly combined.
05 - Mix in chopped dill pickles, jalapeños, fresh lime juice, lime zest, tequila if using, and fresh cilantro. Season with salt and freshly ground black pepper. Ensure filling is thick and cohesive.
06 - Transfer mixture to a shallow dish, cover, and refrigerate for at least 1 hour until firm.
07 - Using chilled mixture, shape into 1-inch balls by hand.
08 - Roll each ball in all-purpose flour, dip in beaten eggs, and coat thoroughly in panko breadcrumbs.
09 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry croquetas in batches, turning to achieve even coloring, for 2–3 minutes until golden and crispy.
10 - Remove croquetas with a slotted spoon and drain on paper towels. Serve hot with lime wedges if desired.
