Best ham croquettes (Print Version)

# Ingredients:

01 - 200 g of Serrano ham.
02 - 100 g of unsalted butter.
03 - 100 g of all-purpose flour.
04 - 450 g of semi-skimmed milk.
05 - Salt.
06 - Pepper.
07 - 2 eggs.
08 - Flour for coating.
09 - Breadcrumbs.
10 - 1 liter of frying oil.

# Instructions:

01 - Chop the Serrano ham finely using a knife or blender. Toast it dry in a pan for 2-3 minutes.
02 - Melt the butter over low heat. Dump in the flour all at once and whisk it together smoothly.
03 - Slowly pour in the milk while stirring until you get a velvety sauce. Add seasoning.
04 - Spread the mixture out on a plate, cover tightly with cling film, and chill it in the freezer for 4-6 hours.
05 - Grab some oil for your hands and roll the chilled mixture into small balls.
06 - Coat each ball in flour first, then dip in beaten eggs, and finish with breadcrumbs.
07 - Fry three at a time in hot oil until they're golden brown. Drain well on paper towels.

# Notes:

01 - Authentic Spanish croquetas need time in the fridge or freezer to firm up properly.
02 - Oiled hands make shaping the croquettes easier.

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