1. 1

   Step 1

   Finely chop the half onion and cut the 250 grams of Serrano or Iberian ham into small pieces.

2. 2

   Step 2

   Melt the 50 grams of butter in a large skillet over medium heat.

3. 3

   Step 3

   Add the chopped onion to the skillet and sauté until translucent.

4. 4

   Step 4

   Incorporate the 70 grams of flour and stir constantly for 2 minutes to cook it.

   Timer 2 min
5. 5

   Step 5

   Gradually add 1 liter of milk, whisking constantly to avoid lumps.

6. 6

   Step 6

   Add the chopped ham, a pinch of nutmeg, and salt and pepper to taste.

7. 7

   Step 7

   Cook the mixture over low heat, stirring continuously, for 15 minutes until it thickens.

   Timer 15 min
8. 8

   Step 8

   Pour the dough into a dish, cover it with plastic wrap directly on the surface, and let it cool.

9. 9

   Step 9

   Refrigerate the dough in the fridge for at least 4 hours so it sets.

   Timer 240 min
10. 10

    Step 10

    Beat the 2 eggs in a bowl and prepare two other containers, one with flour and another with a handful of breadcrumbs.

11. 11

    Step 11

    Take portions of the cold dough and shape them into croquettes with your hands.

12. 12

    Step 12

    Dredge each croquette first in flour, then in the beaten egg, and finally in the breadcrumbs.

13. 13

    Step 13

    Heat plenty of oil for frying in a deep skillet.

14. 14

    Step 14

    Fry the croquettes in batches until they are golden brown on all sides.

15. 15

    Step 15

    Remove the croquettes and place them on paper towels to drain excess oil before serving.

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