Ingredients

Instructions

1. 1

   Melt the butter in a medium saucepan over medium heat. Add the minced onion and sauté until soft and translucent, about 5 minutes.

2. 2

   Add the diced Jamón Serrano and cook for another 2 minutes to release its fat and flavor.

3. 3

   Stir in the 1/2 cup of flour and cook for 2-3 minutes, stirring constantly, to cook out the raw flour taste without browning it too much.

4. 4

   Gradually pour in the warm milk while whisking vigorously to prevent lumps. Continue cooking and stirring until the sauce thickens into a heavy, smooth paste (bechamel).

5. 5

   Remove from heat and stir in the grated Manchego cheese, smoked paprika, nutmeg, and black pepper. Taste before adding salt, as the ham and cheese are already salty.

6. 6

   Transfer the mixture to a shallow dish, cover with plastic wrap (pressing it directly onto the surface), and refrigerate for at least 2 hours or until completely firm.

7. 7

   Once chilled, take small portions of the dough and shape them into small cylinders or ovals.

8. 8

   Set up a breading station: one bowl with extra flour, one with beaten eggs, and one with breadcrumbs.

9. 9

   Roll each croqueta in flour, dip in egg, and coat thoroughly with breadcrumbs.

10. 10

    Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry the croquetas in batches for 2-3 minutes until golden brown and crispy.

11. 11

    Drain on paper towels and serve warm.