Serrano Ham Croquettes - butter

Method

• Melt the butter and oil in a medium size pan over a medium high heat.
• Add the onion and saute for a few minutes until it just starts to brown.
• Add a pinch of salt (dont add too much because Serrano ham is already quite salty).
• Add the diced ham and saute for 30 seconds more.
• Add the cup of flour and stir continually, until the flour turns a light brown color.
• Do not stop stirring or the flour will burn!
• When the flour browns a bit, 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.
• Butter the sides of a large bowl or a sheet of plastic wrap and wrap the dough.
• Refrigerate a minimum of 4 hours but preferably overnight.
• To make the croquettes shape them into little logs (or use a pastry sleeve if you have one).
• Next, while heating a pan full of olive oil on the stove, pass the croquettes through the breading process.
• Put your flour, eggs and bread crumbs into separate bowls.
• First, cover the croquettes in flour, then in egg, and, finally, in the breadcrumbs.
• Fry in the hot oil until nicely browned and then remove them from the oil onto a paper towel lined plate.
• Let them cool a few minutes before enjoying!