Croquettes with Jamón Serrano Recipe

- 8 Oz – 250 g of Jamón Serrano, diced into small pieces

- 4 tbsp - 60 g unsalted butter

- ¼ cup - 60 ml olive oil

- 1 cup – 120g of flour

- 1 onion, finely diced

- 4 cups – 1 l Whole Milk

- A pinch of nutmeg

- 3½ oz - 100g breadcrumbs

- 2 eggs

Melt the butter in a medium size pan and add the oil.

Add the Onion and saute until it starts to Brown

Add the Nutmegg and the diced Ham and saute for 1 min more.

Add the Flour and stir continually, until the Flour turns to a light Brown color

Add the Milk little by little, always stirring

Turn off the heat and let cool down.

Butter the sides of a large bowl or plastic wrap and wrap the dough. Refrigerate a minimum of 4 hours but preferably overnight. To make the croquettes shape them into little logs.

Pass the croquettes through the breading process.

Beat the egg white in a separate plate , put the breadcrumbs in another plate and pull the fish croquettes first by the egg white , see that everywhere egg white depends , and then the breadcrumbs.

Enjoy!