Croquetas de Jamon Serrano Ham Croquettes

2 eggs, beaten with a little water

4 T. flour

A pinch of Spanish paprika (Pimenton de la Vera)

3 T. extra virgin olive oil

Salt and pepper

1 cup of milk

1/2 lb. of jamon serrano, diced (Spanish Ham) [Prosciutto or Iberian ham can be substituted]

1/2 onion, minced

2 cups of bread crumbs

Olive oil for frying

 

Heat the oil in a pan and sauté minced onions until transparent. Stir in the flour and cook it briefly, then whisk in the milk, slowly and stirring constantly. Cook, stirring constantly until the sauce thickens. Season with salt, pepper and paprika. Stir in the jamon and spread the mixture into a dish. Refrigerate until solid.  Place the beaten eggs in one dish, the bread crumbs in another. With moistened hands, form the chilled mixture into balls or cylinders. Dip each croqueta first in bread crumbs, then in beaten egg, then in bread crumbs again, taking care that they are well covered. Allow to cool for 30 minutes.  Heat olive oil in deep fryer and fry the coquetas a few at a time, until golden, about 3 minutes.  (You can shallow fry about five minutes, turning halfway so they brown on both sides)

You can freeze the prepared (unfried) logs up to 3 months.  Reheat in hot oven (350) for 10 minutes.

From Easy Tapas