Serrano -ham croquettes Croquetas de jamón)
Four servings: One golf ball of butter; 4 tbsp of flour; milk;
350 g. of cured ham cut into very small cubes; 3 eggs (2 of
them fresh, and the other one hard-boiled and finely
chopped); breadcrumbs (finely ground).
Preparation: Meltdown the butter in a pan on a medium
fire, and add the flour to get a thick paste. At this moment
add the milk (preheated) bit by bit to get a thick béchamel
that will allow to produce the croquettes.
Now add the ham dice and the hard-boiled egg to this
béchamel, stir all the ingredients and pour this paste in a
bowl to get cold.
Once the croquette paste is cold, arrange 3 plates in a row:
one containing the flour, another containing the egg/s
whisked, and the other containing the breadcrumbs. Form
the croquettes by cutting some paste with a tbsp and
shape a quenelle-like croquette with the help of another
tablespoon. Now, flour the croquettes, soaked them in the
whisked egg and cover with breadcrumbs, while giving the
finishing touches to the form of croquettes with both hands.
Finally, fry the croquettes in abundant olive and place them
on paper towels.