Militon Croquettes

Peel and chop the militon into small, even pieces, approximately ½-inch cubes.

Boil the chopped militon in salted water until very tender, about 8-10 minutes, then drain thoroughly and mash until smooth.

Allow the mashed militon to cool to room temperature, then stir in 1 egg until well combined.

Form the mixture into oval or cylindrical croquette shapes, approximately 2-3 inches long, using your hands or two spoons.

Beat the remaining 2 eggs together in a shallow bowl and place bread crumbs in another shallow bowl.

Dip each croquette into the beaten egg, then roll in bread crumbs until fully coated, pressing gently so the crumbs adhere.

Heat oil in a deep skillet or shallow pot over medium-high heat until shimmering, about 350°F (175°C).

Carefully place croquettes in hot oil in batches, avoiding overcrowding, and fry for 2-3 minutes per side until golden brown and crispy.

Remove croquettes with a slotted spoon and drain on paper towels, then season with salt and pepper to taste.

Serve warm as an appetizer or side dish, optionally with hot sauce or a dipping sauce of choice.