Spanish Ham Croquetas

2 cups of milk

1/4 cup of butter

1/4 cup of flour

1/2 cup finely chopped Spanish Jamón Ibérico

Salt and pepper

2 large eggs

1 cup of breadcrumbs

Olive oil

In a saucepan, heat the milk until warm but not boiling. In another saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously. Cook that until it turns a light golden color.

Slowly pour the warm milk into the butter and the flour and whisk. Cook the mixture, stirring, until it thickens and becomes smooth.

Add the finely chopped ham to the sauce, along with salt and pepper and stir.

Transfer the mixture to a dish and spread it out evenly. Cover the dish with plastic wrap. Refrigerate the mixture for at least 2 hours 

After waiting use a spoon to form small balls or. Dip each croquette first into beaten eggs, then coat it evenly with breadcrumbs.

Fry the croquettes with the olive oil until golden brown and crispy. Use a paper towel to clean the excess of oil in the croquetas

Attribution: Sandra Ley (my mum)