Croquetas de jamón

Preparing the ingredients:

1. 1Finely chop the onion.
2. 2Roughly chop the serrano ham.

Making the croqueta filling:

1. 3Melt the butter in a saucepan over medium heat, then add the chopped onion.
2. 4Cook for a few minutes until the onion becomes translucent.
3. 5Add the serrano ham and cook for 3 minutes.
4. 6Stir the flour into the saucepan with the onion and ham.
5. 7Mix and cook for about 3 minutes, stirring, until the flour is lightly toasted.
6. 8Add the milk little by little, whisking constantly.
7. 9Continue until all the milk is incorporated and the béchamel is smooth.
8. 10Season with the salt, pepper and nutmeg.
9. 11Transfer the croqueta filling to an oven dish.
10. 12Let it cool, then cover the surface with plastic wrap, pressing it directly onto the mixture, to prevent a skin from forming.
11. 13Refrigerate for 2 hours, or until the mixture has firmed up enough.

Shaping the croquetas:

1. 14Turn the croqueta filling out onto the work surface.
2. 15Cut it into 24 portions with a knife, then shape them into small logs, lightly oiling your hands if needed.
3. 16Coat the croquetas in breadcrumbs, dip them in beaten egg, then coat them in breadcrumbs again.

Frying the croquetas:

1. 17Heat the frying oil in a large saucepan or deep fryer to 180°C (350°F).
2. 18Fry the croquetas in batches for about 2 to 3 minutes, until golden and crispy.
3. 19Drain them on paper towels to remove excess oil.