Spanish Croquetas

Instructions

1. Prepare the base
   In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the finely diced onion and cook until soft and translucent, about 5 minutes. Be careful not to brown the onion.
2. Make the béchamel
   Add 100g (3/4 cup) of flour to the saucepan and stir continuously with a wooden spoon for 2-3 minutes to cook the flour. Gradually add the warm milk, whisking constantly to avoid lumps. Cook the mixture for 10 minutes, stirring frequently until it thickens into a smooth, velvety béchamel.
3. Add the ham
   Stir in the finely chopped Serrano ham, nutmeg, salt, and pepper. Continue cooking for another 2 minutes to allow the flavors to combine. The mixture should be thick enough that when you draw a line through it with a spoon, the line holds its shape.
4. Cool the mixture
   Transfer the mixture to a shallow dish and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, until completely chilled and firm.
5. Shape the croquetas
   With lightly oiled hands, take tablespoon-sized portions of the chilled mixture and roll them into cylinder shapes about 3 inches long and 1 inch in diameter. Place them on a parchment-lined tray as you work.
6. Bread the croquetas
   Set up a breading station with three shallow dishes: one with the remaining flour, one with beaten eggs, and one with breadcrumbs. Roll each croqueta first in flour, then dip in beaten egg, and finally coat in breadcrumbs, ensuring they are completely covered. Return to the parchment-lined tray.
7. Fry until golden
   Heat the oil in a deep, heavy-bottomed pan to 350°F (175°C). Fry the croquetas in batches, being careful not to overcrowd the pan, until they are golden brown and crispy on all sides, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
8. Serve immediately
   Transfer the hot croquetas to a serving plate, garnish with chopped parsley if desired, and serve immediately while hot and crispy. Traditional accompaniments include lemon wedges or alioli (garlic mayonnaise).