Free Recipes

Ingredients:

3 tablespoons extra-virgin olive oil, plus more for frying
1/2 medium onion, finely minced ( 3/4 cup)
4 tablespoons flour
1 cup whole or low-fat milk
1/8 teaspoon smoked paprika, such as Spanish pimenton de la Vera
8 ounces finely chopped jamon serrano (serrano ham)
2 eggs, beaten with 2 teaspoons water
2 cups fine dried bread crumbs

Directions

Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook for 2 to 3 minutes, until translucent. Add the flour and stir to coat the onion, then whisk in the milk and cook for about 5 minutes, whisking constantly, until the sauce thickens. Add the paprika and the jamon, stirring to combine. Spread the mixture in a 9-inch dish; cover and refrigerate for 2 to 3 hours, until the mixture is firm.
Place the beaten egg-water mixture and the bread crumbs in separate shallow dishes. With moistened hands, form the chilled croqueta mixture into 2-inch cylinders or 1 1/2 -inch balls. Roll each croqueta in the bread crumbs, in the egg mixture, and then in the bread crumbs again, taking care that they are well coated. Arrange the croquetas on a baking sheet so that they do not touch. When ready to cook, line a baking sheet with layers of paper towel.
Fill a large pot with an inch or two of olive oil. Heat over high heat until the oil is almost smoking (about 325 degrees on an instant-read thermometer). Fry the croquetas in batches (about 5 at a time) for 1 to 2 minutes, until golden brown, moving them around with a slotted spoon to ensure even cooking. Use the slotted spoon to transfer to the paper towel-lined baking sheet. Serve hot or warm.