Easy #AtHome Meals: Serrano Ham Croquettes

Croquettes: Breadcrumbed and fried roll goodies filled with bechamel sauce!

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INGREDIENTS:

- Flour

- Butter

- Chopped onions (Half an onion)

- Nutmeg

- Pepper

- Salt

- 1 liter of Warm Milk

- Chopped Serrano Ham

- Breaded Bread

- 2 Eggs

- Vegetable oil

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UTENSILS:

- Big bowl

- Wooden Spoon

- Pot

- 3 Medium - sized bowls

- 1 Tray

- Wok

- Spoons

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RECIPE:

Step 1: Pour a bar and a half of butter on a wok and wait until it is completely melted. Then pour the chopped onions into the same wok until the onions are poached.

Step 2: Pour the chopped Serrano Ham and 9 spoonfuls of flour. Mix all of the ingredients together.

NOTE: From now on DO NOT stop mixing at any given point during the following steps!

TIP: Make sure to have all of the ingredients at hand, already chopped and separated into different bowls.

Step 3: Pour 4 cups of milk with mixing intervals between every cup. You will notice that the mixture will increase its volume. At this point, the mixture will begin to soften. Make sure to blend all of the ingredients thoroughly.

Step 4: Add 1 spoonful of nutmeg, 2 teaspoons of pepper and of salt. Mix.

TIP: The bechamel sauce will be ready when you scrape the bottom of the wok/pan with the wooden spoon and it comes out clean.

Step 5: Leave the mixture to rest and cool down for 3 hours. Cover the wok/pan with a lid or film so that the sauce remains moist.

Step 6: Place the flour in a bowl; break the 2 eggs on a separate bowl and place the beaded bread on a third bowl.

Step 7: Shape the bechamel sauce into small oval croquettes or small balls.

Step 8: Dip each croquette into the flour, then the eggs and finally the beaded bread.

TIP: Grab 2 spoons to carefully dip the croquettes into each bowl to avoid them from breaking.

Step 9: Place the vegetable oil on a pot and dip 4 croquettes in it at a time. Once they turn light-brown, remove them from the oil and place them on a tray to cool down.

Step 10: Enjoy a delicious gourmet delicacy!