Spanish Ham Croquettes

Instructions

1. Prepare the base
   Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the butter and let it melt completely.
2. Make the béchamel
   Add the flour to the pan and stir constantly for 2-3 minutes to make a roux. Gradually add the warm milk, whisking continuously to prevent lumps. Cook for 8-10 minutes, stirring frequently, until the mixture thickens to a smooth, creamy consistency.
3. Add the ham
   Stir in the diced ham, nutmeg, salt, and pepper. Continue cooking for 2 minutes, then remove from heat. The mixture should be thick enough that a wooden spoon drawn through it leaves a clear path.
4. Cool the mixture
   Transfer the mixture to a shallow dish, cover with plastic wrap pressed directly onto the surface (to prevent a skin from forming), and refrigerate for at least 2 hours or overnight until completely chilled and firm.
5. Shape the croquettes
   With lightly floured hands, take tablespoons of the chilled mixture and roll into small cylinders about 2 inches long and 1 inch in diameter. Place them on a floured baking sheet.
6. Prepare for frying
   Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each croquette in flour, then dip in beaten egg, and finally coat in breadcrumbs, ensuring they are completely covered.
7. Fry the croquettes
   Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the croquettes in batches for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
8. Serve
   Arrange the croquettes on a serving platter, garnish with chopped parsley, and serve immediately while hot and crispy. These can be served as an appetizer or as part of a tapas spread.