Croquettes with serrano ham from Teruel
Ingredients for 4 people:
Delicious croquettes made with Teruel ham.
Put butter in a frying pan and heat until it melts then add 4 or 5 soup spoons of flour and cook well.
When the flour is golden, add three quarters of a litre of milk, salt and little bit of nutmeg and let the sauce thicken on a slow heat stirring constantly with a wooden spoon so that the sauce doesn't stick to the pan or develop lumps.
When the sauce is almost cooked add the Serrano ham from Teruel cut into pieces and continue stirring until the sauce thickens so much that it forms a kind of dough and starts to come away from the surface of the frying pan. Put the dough in a bowl to cool down.
When it's cold, grab small amounts of the dough and shape them (see photo above), dip them in beaten egg and then dip them in breadcrumbs/grated bread and then fry them in a saucepan with plenty of very hot olive oil. When golden brown, take them out and place them on sheets of kitchen paper to remove any excess oil.