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Croquetas De Jamón Serrano spanish, appetizers/snacks 2 eggs, beaten with a little water 4 tablespoon flour 1 a pinch of smoked paprika 3 tablespoon olive oil 1 salt and pepper 1 cup of milk 1/2 lb of jamón serrano, diced 1/2 onion, minced 2 cup of bread crumbs 1 olive oil for frying Heat the oil in a pan and sauté minced unions until transparent. . Stir in the flour and cook it briefly, then whisk in the milk. Cook, stirring constantly until the sauce thickens. Season with salt, pepper, and paprika. Stir in the jamón and spread the mixture into a dish. Refrigerate until solid. Place the beaten eggs in one dish, the bread crumbs in another. With moistened hands, form the chilled mixture into balls or cylinders. Dip each croqueta first in bread crumbs, then in beaten egg, then in bread crumbs again, taking care that they are well covered . Allow to cool for 30 minutes. Heat oil in a deep fryer and fry the croquetas, a few at a time, until golden - about 3 minutes Serve hot with other tapas. Also perfect with your favorite beer. Often served as tapas, croquetas are a favorite throughout Spain. Contributor: Esther Pérez Solsona Yield: 1 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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