Croquetas de Jamón Serrano Recipe

Ingredients:

4 tablespoons unsalted butter

¼ cup extra virgin olive oil

1 scant cup all-purpose flour

1 medium onion, very finely diced

4 cups whole milk, at room temperature

1 pinch nutmeg

8 ounces Serrano ham, finely diced

2 beaten eggs

Flour (for breading)

Breadcrumbs (for breading)

Vegetable oil (for frying)

Instructions:

1. Make the béchamel sauce:

   In a large saucepan, melt the butter and olive oil over medium heat.

   Add the finely diced onion and cook until softened and translucent.

   Stir in the flour and cook for about 2 minutes, stirring constantly, to form a roux.

   Gradually add the milk, stirring continuously to avoid lumps. Cook until the mixture thickens and becomes smooth.

   Add a pinch of nutmeg and season with salt and pepper to taste.

2. Add the ham:

   Stir in the finely diced Serrano ham and cook for another 2-3 minutes until well combined.

   Remove the mixture from heat and let it cool to room temperature. Then, refrigerate for at least 2 hours or until firm.

3. Shape the croquettes:

   Once the mixture is firm, take small portions and shape them into logs or balls.

   Dredge each croquette in flour, dip in beaten eggs, and coat with breadcrumbs.

4. Fry the croquettes:

   Heat vegetable oil in a deep fryer or large saucepan to 180°C (350°F).

   Fry the croquettes in batches until golden brown and crispy, about 2-3 minutes per batch.

   Remove the croquettes with a slotted spoon and drain on paper towels.

5. Serve:

   Serve the croquettes hot, as a tapa or appetizer.