Ham Croquettes

Put a wide frying pan or a pot on the stove, add the butter and fry it lightly until it’s melted, being careful not to burn it.

Once the butter has melted add the onion and the garlic, which have to been previously cut or blended in a food processor. Sauté for a minute.

Add the flour and mix it with the butter, the onion and the garlic gradually. If you already sifted the flour, it will be better.

Once they’re well integrated, add the milk a little at a time, and stir without stopping using a whisk to avoid forming lumps until it’s finished integrating.

Add the nutmeg if you decide to use it, the ham cut in very small pieces or blended and stir to integrate it to the mixture.

While it cooks it’ll start boiling and thickening. During all this time don’t stop stirring to avoid the mixture from sticking.

Once it’s quite thicke and it can be easily separated from the bottom and the walls of the frying pan or pot, turn off the heat, and let it rest at room temperature covered up by film paper or a cooking cloth until it has cooled down. Take it later to the fridge for 1 or 2 hours.

Once the dough is cold, start making the shape of the croquettes and once you have them ready pass them first through flour, then through the beaten egg and lastly through the breadcrumbs, eliminating the excess in the first and second steps.

Fry them in abundant hot oil until the ham croquettes are golden brown on all sides, drain off the extra grease on cooking paper and then they will be ready to be served.