- 6 Tablespoons olive oil.
- 1 Onion, finely chopped.
- 1/2 Cup cooked ham, finely diced.
- 1/2 Cup chicken broth.
- 1-1/2 Cup milk.
- 3/4 Cup flour.
- A pinch freshly-grated nutmeg.
- Salt and freshly ground pepper.
- 3 Eggs.
- Breadcrumbs for coating.
- Olive oil for frying.
Heat the 6 tablespoons of oil in a large Magefesa skillet and sauté onion until soft and translucent. Add flour and cook, stirring thoroughly with a wooden spoon, until you get thick paste, about three minutes. Stir in milk and broth gradually and season with salt, pepper and nutmeg. Cook, stirring, until mixture bubbles up. Incorporate ham, reduce heat and cook for further 2-3 minutes, until juices in the pan are reduced and the mixture is thick and smooth. Remove from heat and taste to adjust seasoning if necessary. Pour the mixture into a platter and place in the refrigerator for 3 hours.
Beat the eggs. Dampen your hands in warm water and shape the mixture into 1-inch balls. Pass through the beaten eggs and then roll onto the breadcrumbs. Heat olive oil in a large skillet and quickly fry croquettes in batches turning several times, until golden. Place the croquettes on a paper towel to absorb the excess oil and serve.