Croquetas de Jamon

FREE RECIPE PREVIEW

Ingredients — preview

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup flour
• 1/2 each onion finely diced
• 1 1/4 cups whole milk

Preparation — preview

1. Melt the butter and warm the oil in a medium size pan over medium-high heat.
   Add the onion and sauté for a few minutes until it just starts to brown.
   Add a pinch of salt and the nutmeg (not too much because Serrano ham is already quite salty).
   Add the diced ham and sauté for 30 seconds more.
   Add the flour and stir continually, until the flour turns a light brown color.
   You must not stop stirring or the flour will burn!
   When the flour changes color, add the milk little by little, always stirring until you incorporate the entire amount. It should take about 20 minutes to add it all.
   Turn off the heat and let the dough cool a bit.
2. Butter the sides of a large bowl or plastic wrap and wrap the croquette dough inside, covered directly with plastic wrap. Refrigerate a minimum of 4 hours but preferably overnight.