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1
Melt the butter and oil in a medium size pan over a medium high heat.
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2
Add the onion and saute for a few minutes until it just starts to brown.
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3
Add a pinch of salt (dont add too much because Serrano ham is already quite salty).
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4
Add the diced ham and saute for 30 seconds more.
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5
Add the cup of flour and stir continually, until the flour turns a light brown color.
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6
Do not stop stirring or the flour will burn!
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7
When the flour browns a bit, add the milk little by little, always stirring, until you incorporate the entire amount.
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8
It should take about 20 minutes to add it all.
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9
Turn off the heat and let the dough cool a bit.
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10
Butter the sides of a large bowl or a sheet of plastic wrap and wrap the dough.
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11
Refrigerate a minimum of 4 hours but preferably overnight.
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12
To make the croquettes shape them into little logs (or use a pastry sleeve if you have one).
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13
Next, while heating a pan full of olive oil on the stove, pass the croquettes through the breading process.
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14
Put your flour, eggs and bread crumbs into separate bowls.
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15
First, cover the croquettes in flour, then in egg, and, finally, in the breadcrumbs.
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16
Fry in the hot oil until nicely browned and then remove them from the oil onto a paper towel lined plate.
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17
Let them cool a few minutes before enjoying!
