Piquillo Pepper and Hard-Boiled Egg Croquettes

Ingredients for Piquillo Pepper Croquettes:

Pedro Luis canned piquillo peppers from Lodosa: 3 units

Milk: 1/2 L

Butter: 65 g

Flour: 65 g

Chopped hard-boiled egg: 1 unit

Salt: a pinch

Nutmeg: a pinch

Preparation of Piquillo Pepper Croquettes:

First, melt the butter. Once melted, add the flour and stir until well combined. Then, gradually add the milk, stirring constantly until the mixture reaches a béchamel sauce consistency. Add the chopped piquillo peppers, the egg, and season with salt and nutmeg. Let the mixture rest in the refrigerator for a couple of hours. Shape into croquettes, coat with flour, then egg, and finally breadcrumbs. Fry in very hot oil.