Bring a medium saucepan of water to boil over high heat.

Add the zucchini slices and cook until softened.

Let them cool.

Place one slice of cheese on one zucchini slice.

Roll it up and secure with a toothpick.

Place the beaten egg and bread crumbs in separate shallow bowls.

Heat at least ½ inch of oil in a small skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Dip each zucchini and cheese roll in the beaten egg, then dredge it in the bread crumbs.

Place the rolls in the hot oil and cook, turning once, until they become lightly golden, which takes about 2 minutes.

Use a slotted spoon to transfer the fried rolls to paper towels to drain.

Serve the fried zucchini and cheese rolls hot.

In a medium saucepan, heat the olive oil and unsalted butter over medium heat until the butter melts.

Add the flour and cook, stirring constantly, for about 2 minutes until well combined.

Gradually stir in the milk and chicken broth (or vegetable broth).

Season with salt, black pepper, and nutmeg.

Continue cooking and stirring constantly until the mixture thickens and becomes smooth.

Add the finely chopped partridge (or quail), Serrano ham, cheese, and parsley.

Cook, stirring, for about 5 minutes.

Let the mixture cool slightly, stirring occasionally to release steam.

Spread the mixture out on a dinner plate and let it cool completely.

Refrigerate until firm enough to handle.

With floured hands, shape the partridge mixture into ½-inch balls.

Place the eggs and bread crumbs in separate shallow bowls.

Heat at least ½ inch of oil in a large skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Dip each croquette into the beaten eggs, dredge in the bread crumbs, and place in the hot oil.

Cook the croquettes, turning several times, until they become golden.

Transfer the fried croquettes with a slotted spoon to paper towels to drain.

Serve hot.

In a medium saucepan, heat the unsalted butter and 5 tablespoons of olive oil over medium heat until the butter melts.

Add the flour and cook, stirring constantly, for about 3 minutes.

Gradually stir in the milk, chicken broth (or vegetable broth), salt, pepper, and nutmeg.

Continue cooking and stirring constantly until the sauce is thickened and smooth.

Add the finely chopped chicken and ham, and cook, stirring, until the sauce reaches the boiling point, approximately 10 minutes.

Let the mixture cool, cover, and refrigerate for at least 3 hours.

(The croquettes can be prepared up to this point and refrigerated for up to one day.

)

On a lightly floured work surface, shape the chicken mixture into 1-inch balls (about 1 tablespoon each) using floured hands.

Place the eggs and bread crumbs in separate shallow bowls.

Heat at least 1 inch of oil in a large skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Dip each croquette into the beaten egg, dredge in the bread crumbs, and place in the hot oil.

Cook, turning several times, until the croquettes become golden.

Transfer the fried croquettes with a slotted spoon to paper towels to drain.

Serve hot.

In a small saucepan, heat the unsalted butter and olive oil over medium heat until the butter melts.

Add the flour and cook, stirring constantly, for about 2 minutes.

Gradually stir in the milk, vegetable broth (or water), sherry, salt, pepper, and nutmeg.

Continue cooking and stirring constantly until the mixture thickens, becomes smooth, and starts to bubble.

Stir in the finely chopped pine nuts, raisins, and well-drained cooked spinach.

Cook for an additional 1 minute.

Let the mixture cool slightly, stirring to release steam.

Spread the mixture onto a dinner plate and let it cool completely.

Refrigerate until firm enough to handle.

Place the beaten egg and bread crumbs in separate shallow bowls.

Shape the spinach mixture into 1-inch balls.

Dip each croquette into the beaten egg, then dredge in the bread crumbs.

Place the coated croquettes on a plate and let them sit until dry for about 10 minutes.

Heat at least 1 inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Place the croquettes in the hot oil and cook, turning several times, until they become golden.

Transfer the fried croquettes with a slotted spoon to paper towels to drain.

Serve hot.

In a small bowl, combine the leftover paella rice with the chopped cooked chicken, fish, or meat.

Add 1 beaten egg and 2 tablespoons of flour.

Mix well until the ingredients are evenly combined.

With floured hands, shape the rice mixture into 2-inch balls.

Place bread crumbs in a shallow bowl.

Heat at least 1 inch of oil in a large skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Dip each croquette into the remaining beaten egg, then dredge in the bread crumbs, ensuring they are evenly coated.

Place the croquettes in the hot oil.

Cook, turning several times, until they turn golden.

Transfer the fried croquettes with a slotted spoon to paper towels to drain.

Serve hot.

Prepare the batter following step 1 of the Batter-Fried Squid Tentacles recipe.

In a small skillet, heat 1 tablespoon of olive oil over medium heat.

Add the fresh spinach and cook, stirring, until wilted.

Stir in the golden raisins and pine nuts, cooking until the pine nuts are fragrant and lightly golden.

Ensure the raisins and pine nuts are well incorporated with the spinach.

Fill the cavities of the butterflied anchovies with the spinach, raisin, and pine nut mixture.

Secure each anchovy closed with toothpicks.

Place all-purpose flour in a shallow bowl for dredging.

Heat at least ½ inch of oil in a large skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Reduce the heat to medium.

Dip each stuffed anchovy into the prepared batter, dredge in flour, and carefully place it in the hot oil.

Cook the anchovies, turning once, until they become golden.

Transfer the fried anchovies with a slotted spoon to paper towels to drain.

Serve hot.

Heat 2 tablespoons of olive oil in a medium skillet over medium heat.

Add the mushrooms and cook, stirring, until softened.

In a medium saucepan, heat the remaining 4 tablespoons of olive oil and butter over medium heat.

Add the flour and cook, stirring constantly, for about 3 minutes until the sauce is thickened and smooth.

Gradually stir in the milk, cider, and broth.

Cook, stirring occasionally, until the mixture is blended.

Season with salt and pepper.

Add the cooked mushrooms and cook, stirring occasionally, until the mushrooms soften and release their juices, incorporating them into the sauce.

Spread the mixture out on a dinner plate and let it cool, then refrigerate until firm enough to handle.

Shape the mushroom mixture into 1-inch balls.

Place the eggs and bread crumbs in separate shallow bowls.

Heat at least 1 inch of oil in a large skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Dip each croquette in the beaten egg, dredge in the bread crumbs, and place in the hot oil.

Cook in batches if needed to avoid overcrowding, turning the croquettes several times until golden.

Transfer the croquettes with a slotted spoon to paper towels and let them drain.

Serve hot.

Place the potatoes in a small saucepan and add cold water to cover, along with a pinch of salt.

Cover and bring to a simmer over low heat.

Cook for about 15 minutes or until tender when pierced with a knife.

Drain well and let cool slightly.

Peel.

Pass through a ricer into a medium bowl.

Stir in the 2 teaspoons of olive oil, lemon zest, cheese, nutmeg, flour, salt, and black pepper.

Stir in the milk and beaten egg.

Shape the potato mixture into 1-inch balls.

Place the bread crumbs in a shallow bowl.

Heat at least 1 inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Dredge each puff in the bread crumbs and place in the hot oil.

Cook, turning once with tongs, until golden.

Transfer the puffs with a slotted spoon to paper towels and let them drain.

Serve hot.

Preheat the oven to 400°F.

Lightly oil your hands and rub over the surface of each eggplant.

Puncture the skin in a few places with a knife.

Place in a roasting pan and bake, turning once, 35 to 40 minutes or until tender.

Let cool, peel, and chop finely.

Let sit to release any liquid.

In a small bowl, combine the goat cheese and anchovies.

Using the eggplant, shape 2 teaspoons at a time into a ball and fill with about ¼ teaspoon of the cheese-anchovy mixture.

Heat at least 1 inch of oil in a small skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.

Dredge each fritter in the flour and place in the oil.

Cook, turning several times, until golden.