1 1/2 cups finely diced ham
2 eggs
3/4 cup all purpose flour
1/2 cup olive oil, and plenty extra for frying
1/2 cup chicken broth
At least 1 1/2 cups bread crumbs
1 tsp nutmeg
2 1/2 cups milk
Makes Four Appetizers Prep Time: 1 hr, Total: 3 hrs
In a medium saucepan heat the olive oil over medium until it starts to bubble, then add the flour and stir while cooking for four minutes.
Then very very slowly add in the chicken broth and milk, continuing to stir. Next add some pepper and the nutmeg and salt to taste.
Continue to stir and cook until sauce is cohesive, then add in the ham and continue to cook for four minutes over low heat. Remove the pan from heat and let it cool for ten minutes, before covering with plastic wrap and refrigerating for at least two hours, overnight also works.
Beat the eggs together with one tbsp water in a flat bowl, and spread out the bread crumbs in another flat bowl. Then take out the mixture from the fridge and form it into small cylinders about 1 1/2 by 2 inches.
Fill a small saucepan with olive oil to half the height of the shorter side of the croquetas. Then working in batches, roll each cylinder in the egg and then the bread crumbs and fry in the olive oil very briefly, only until they turn golden on the outside. Remove each batch and place on a towel to absorb extra oil. You may want to switch out the olive oil halfway through if there is too much debris in it. Serve croquetas warm right away.
