Best Serrano Croquettes (Print Version)

# Ingredients:

01 - 200 g Serrano ham, finely chopped.
02 - 100 g unsalted butter.
03 - 100 g all-purpose flour.
04 - 450 g semi-skimmed milk.
05 - Salt to taste.
06 - A dash of black pepper.
07 - 2 large eggs.
08 - Extra flour for coating.
09 - Breadcrumbs for coating.
10 - 1 liter frying oil.

# Instructions:

01 - Use a blender or sharp knife to finely chop the Serrano ham. Heat it in a pan without oil for about 2-3 minutes.
02 - Melt the butter over low heat. Toss in the flour all at once and whisk quickly to mix it up.
03 - Slowly pour in the milk, a bit at a time, and keep whisking until your sauce gets smooth and thick. Season to taste.
04 - Pour the mixture onto a plate, cover it tightly with some plastic wrap directly on top, and pop it in the freezer for 4-6 hours.
05 - Rub a little oil on your hands, then roll the chilled mixture into small balls.
06 - Dip each ball into the flour, then the beaten egg, and finally cover it with breadcrumbs.
07 - Fry about 3 at a time in hot oil until they turn crisp and golden. Place them on paper towels to get rid of excess oil.

# Notes:

01 - For authentic Spanish croquettes, chilling them long enough is key to keeping their shape.
02 - Oiling your hands makes rolling the croquettes easier.

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