Croquetas de Jamón

Ingredients

• 4 tablespoons butter
• 1/2 small onion, finely minced
• 1/2 cup (60g) all-purpose flour
• 2.5 cups (600ml) whole milk, warmed
• 1 cup (150g) finely diced Serrano ham
• Salt and nutmeg to taste
• 1 cup (125g) flour, for coating
• 2 eggs, beaten
• 1.5 cups (150g) fine breadcrumbs
• Olive oil, for frying

Before you cook

• Finely mince the onion and dice the ham.
• Warm the milk in a saucepan.
• Set up three shallow dishes for flour, egg and breadcrumbs.

Steps

1. Melt the butter in a saucepan over medium heat.
2. Add the onion and cook for 3 minutes until softened.
3. Stir in the flour and cook for 4 minutes, stirring constantly, to form a pale roux.
4. Pour in the warm milk a little at a time, whisking after each addition until smooth.
5. Cook the sauce for 10 minutes, stirring constantly, until very thick and no longer tastes of raw flour.
6. Stir in the diced ham.
7. Season with salt and a pinch of nutmeg.
8. Spread the mixture into a shallow dish and press plastic wrap directly onto the surface.
9. Refrigerate for at least 4 hours, or overnight, until firm.
10. Scoop the chilled mixture into walnut-sized portions and roll each into a small log.
11. Roll each croquette in flour, then dip in beaten egg, then coat in breadcrumbs.
12. Dip each croquette in the egg a second time and coat again in breadcrumbs.
13. Heat about 2 inches of olive oil in a deep pot to 350°F (175°C).
14. Fry the croquettes in small batches for 2 minutes, turning occasionally, until deep golden brown.
15. Drain on paper towels before serving hot.