Occasionally, I like to pair wines with some sort of snack rather than an entire course. I have been playing with making croquetas and croquettes, the former hailing from sun-soaked España, the latter being the serious French cousin, sometimes with the whiff of pretense.
I love them both: today, I’ll share my version of croquetas.
To make the béchamel, I use olive oil instead of butter and swap out nutmeg and clove, favoring paprika and cayenne.
These are lightly breaded fritters, fried, and served snack-like. They are a popular tapa in Spain and work so well with the acidity and sunny disposition of our Rosé.