Spanish CroquetasRecipe by Chef Michael Williams

Directions

1. Melt your butter in a medium pot over medium heat. Add the onion and garlic and sauté for a couple minutes to soften up.
2. Next, add the ham and sauté for 30 seconds, stirring frequently.
3. Add the flour and stir until incorporated. Continue cooking the ‘roux’ until it is golden brown in colour while stirring frequently.
4. Add about 1/2 cup of the milk while whisking. Continue whisking until smooth and lump free.
5. Continue whisking and add the remaining milk slowly. Whisk, whisk, whisk until the mixture is lump free and simmering.
6. Adjust the heat to low and continue simmering the mixture for about 10 minutes while stirring frequently. Stirring is the key…
7. Transfer the cooked mixture to a buttered casserole dish, cool, cover with wrap and place in the fridge for at least 4 hours or do this step the day before and leave it overnight.
8. Once chilled, all you have to do is portion into 1 – inch ‘logs’. Now working with 3 or 4 croquetas at a time toss in flour, then dip in egg wash and then toss in breadcrumbs.
9. Fry immediately in 350 degree oil or freeze in a single layer to be cooked another day.

You can also bake from frozen.  375 degrees for 10 minutes…turn half way through.  Enjoy!