0.5 teaspoon salt and freshly ground black pepper (to taste)
0.25 teaspoon nutmeg
Peel and finely chop the onion. Set aside.
In a large skillet, pour two tablespoons of extra virgin olive oil. Add the onion and simmer over low heat.
Heat the lactose-free milk, setting aside a glass for dissolving the gluten-free flour in.
When the onion is translucent, add the milk with the dissolved flour. Add in the salt, pepper and nutmeg. Stir continuously so there are no lumps, over medium heat. When it begins to thicken, add the diced ham and continue stirring.
Set aside the heated mixture and put the dough into a bowl. Cover it with plastic wrap and let cool.
In one bowl, whisk two eggs and in another, add the gluten-free lactose-free breadcrumbs.
Shape the croquettes and roll them in the breadcrumbs, then dip into the egg and again in the breadcrumbs.
Heat up mild flavor olive oil for frying. When it’s hot, fry the croquettes. Once fried, set them on paper towel.
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