Spanish croquette - butter

Method

• Grate the onion and sautee until golden brown with the olive oil.
• Boil the eggs.
• Once they are done put with cold water.
• In a large snd deep pan melt the butter.
• Once melted add the flour and stir quickly.
• Once the flour has taken a goldish coloyr, take off of the heat and slowly add the milk always stirring.
• When you have a batter with no lumps put it back on yhe heat.
• Keep sturrung untilbthe batter foliws your movements and doesn't stick to the pan/pot.
• Xorrect of salt and pepper.
• Chop the eggs, the nutmeg and add along with the ham into the batter.
• Put everythin in a deep tray and let it cool down (furst outsude tge fridge then inside) until hard.
• Once the batter is hard, beat the egg and out the bread crumbs on a plate.
• Make cilinders or balls of the desired size, coat with egg and then the crumbs.
• After that you can either fry or froze them