Stir in 1/4 cup flour to make a roux -- add more butter if necessary to make a smooth roux. Gradually whisk in the milk to form a smooth sauce. Continue cooking until the sauce thickens. Whisk in parsley and add fufú.

Let simmer for five minutes on low heat. Taste and season with salt and pepper if necessary. Spoon the mixture into a baking pan and refrigerate until well chilled -- at least one hour. NOTE: The mixture needs to be firm enough to form into rolls. If your mixture is too soft or sticky, mix in some additional bread crumbs or fufú.

Shape the fufú mixture into logs about 3/4-inch thick and three inches long.

Make an egg wash by beating the eggs with water until frothy in a small bowl.

Combine the bread crumbs and flour in a second bowl; add salt and pepper.

Dip the logs in the egg wash and roll the logs in the seasoned bread crumbs. Dip a second time and re-roll in bread crumbs.

IMPORTANT: Cover logs with plastic wrap and refrigerate for two to three hours. (You may also freeze for later use, or use the freezer to quickly chill them.)

Sauté the croquetas in hot oil, a few at a time, three to four minutes or until golden brown. Remove from oil and drain on paper towels.

Three Guys From Miami:

Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food

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