Serrano Ham Croquettes

• 4 Tablespoons Unsalted Butter
• 1/4 cups Extra Virgin Olive Oil
• 1 whole Medium Onion, Very Finely Diced
• 1 dash Salt
• 1/2 pounds, 78 ounces, weight Diced Serrano Ham (or Prosciutto)
• 1 cup Flour
• 1/4 gallons Whole Milk
• 1 cup Flour, More Or Less, As Needed For Dredging Your Croquettes
• 2 Beaten Eggs
• 1/2 cups Bread Crumbs
• Olive Oil, Enough To Fill The Bottom Of Your Frying Pan

1. Melt the butter and oil in a medium size pan over a medium high heat.
2. Add the onion and saute for a few minutes until it just starts to brown.
3. Add a pinch of salt (dont add too much because Serrano ham is already quite salty).
4. Add the diced ham and saute for 30 seconds more.
5. Add the cup of flour and stir continually, until the flour turns a light brown color.
6. Do not stop stirring or the flour will burn!
7. When the flour browns a bit, add the milk little by little, always stirring, until you incorporate the entire amount.
8. It should take about 20 minutes to add it all.
9. Turn off the heat and let the dough cool a bit.
10. Butter the sides of a large bowl or a sheet of plastic wrap and wrap the dough.
11. Refrigerate a minimum of 4 hours but preferably overnight.
12. To make the croquettes shape them into little logs (or use a pastry sleeve if you have one).
13. Next, while heating a pan full of olive oil on the stove, pass the croquettes through the breading process.
14. Put your flour, eggs and bread crumbs into separate bowls.
15. First, cover the croquettes in flour, then in egg, and, finally, in the breadcrumbs.
16. Fry in the hot oil until nicely browned and then remove them from the oil onto a paper towel lined plate.
17. Let them cool a few minutes before enjoying!

butter, olive oil, onion, salt, serrano ham, flour, milk, flour, eggs, bread crumbs, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/serrano-ham-croquettes/ (may not work)