Croquettes (Croquetas)

We looooove themmmm! They make excellent appetizers.

Preparation Time: 30 Min. + Cooling Time

Ingredients:
3 1/2 oz. ham (cured ham is best)
1 onion
4 1/4 cups milk
5 1/4 oz. butter
5 1/4 oz. flour
4 eggs
Salt to taste
Pepper to taste
Garlic powder to taste
Nutmeg to taste
Breadcrumbs

Instructions:

1. Boil 2 of the eggs. Peel and set aside.
2. Finely dice the ham and onion.
3. Put butter in a saucepan over low heat until melted and add the onion and ham until slightly browned.
4. Add the flour and mix together.
5. Gradually add milk while constantly stirring/whisking until you achieve a lump-free fine mixture.
6. Remove from heat and add diced boiled eggs, salt, pepper, garlic powder and nutmeg to taste.
7. Cover mixture with saran wrap and allow to cool.
8. When the mixture is cool, make little balls or elongated balls.
9. Beat the other 2 eggs in a shallow, large bowl.
10. Put flour in another bowl and breadcrumbs in a third bowl.
11. Roll the mixture in the eggs, then in the flour and then in the breadcrumbs.
12. Fry in very oil (preferably olive oil).

Preparation Tip: My husband (and many others heat the milk first - be careful not to scorch it), but my mother-in-law just adds cold milk.

He also uses a frying pan for the breadcrumbs and after placing several croquette balls in them, moves the frying pan back and forth and as the balls roll around, they become evenly coated. Another of his tips is to form a long snake-like shape with a large portion of the mixture and cuts it into several 2 inch pieces in order to shape the croquettes faster.

Also, don't fry too many at once or they will cool the oil, break and make a mess. You can freeze what you don't fry for another time.

Variation: You can use unsalted cod fish, crab meat, diced shrimp, blood sausage, stew leftovers or shredded chicken instead of the ham or even leave out the boiled eggs if you wish.

Background/History: In Spain, they are often eaten as either the first course or second course, especially for supper along with a salad, for example. And they are some of the most common tapas served up in Spanish bars. They seem to have come about as a way to use leftover food.