100g serrano ham, finely chopped
1 onion, finely chopped
100g plain flour
150ml whole milk
150ml chicken stock
Salt and pepper
Pinch of nutmeg
Olive oil, for frying
50g plain flour
In a pan, heat the butter over a medium heat, then add the onion and a pinch of black pepper, cook until the onions are soft. Do not brown. Stir in 100g of flour and cook until the mixture is almost dry and starts to change colour. Remove from the heat and add the milk gradually, stirring constantly to prevent lumps. When you have a smooth mixture you can add the chicken stock, put back on the heat and let boil to thicken it up whilst you continue stirring the mix.
Once you have a nice thick mixture, add the ham and taste for seasoning. Add a little salt if necessary and a pinch of nutmeg.
Now place mix in the fridge for a few hours.
Prepare the coating by putting the flour, eggs and breadcrumbs into three separate bowls.
Take a tablespoon of the cold mixture and roll it into a croquette shape. Dip first into the flour, then the egg then into the breadcrumbs. Once you have prepared all the croquettes you need to put them back into the fridge for 30 minutes.
Heat up the oil, it needs to be good and hot. Fry croquettes in small batches for about 2-3 minutes until crisp and golden.