Spanish croquetas

INGREDIENTS

• 100g (1/2 cup) of butter
• 40g (1/4 cup) of vegetable oil
• 1 onion
• 120g of serrano ham
• 100g (3/4 cup) of flour
• 1l (4 cups) of milk Salt Nutmeg Pepper
• 2 hard-boiled eggs Breadcrumbs
• 3 eggs
• Oil for frying

METHOD

1. Add the butter and oil to a pot and when it is melted add the chopped onion. Let cook until it begins to brown and add the ham. After 2 minutes add the flour and mix well.
2. Add the milk in 2 or 3 steps and mix well so that there are no lumps. Season with salt, pepper, and nutmeg and mix for 5 minutes.
3. Remove the pot from the heat and add the grated hard-boiled eggs, mix again to incorporate well.
4. Pour the mixture into the mold, cover with cling film in contact so that it does not crust, and let cool, first at room temperature and then in the fridge until it is very cold (better overnight or at least 8 hours)
5. After time has elapsed take a portion of dough, coat it with breadcrumbs and take the opportunity to shape it into a croquette, pass it through the egg, and again through the breadcrumbs.
6. Fry the croquettes in abundant hot oil until they are golden brown.