1. Add four tablespoons of GOYA® Puro Olive Oil to a pan and when hot add the chopped onion and fry.
2. When the onion is soft, add the cubed ham and stir.
Next, add the flour to the pan and stir so it toasts.
After 3 or 4 minutes, add the milk all at once with the nutmeg and season to taste.
Stir continuously until a thick sauce/dough forms which does not stick to the pan.
Leave the dough in the fridge for two or three hours to solidify. Ideally, the dough should be prepared the day before.
To divide the dough into portions, and shape the croquettes, use a spoon, although this can also be done using your hands.
Next, sprinkle flour on a plate, and cover another with breadcrumbs, and beat the eggs on a third.
Roll the croquettes in the flour, then in the beaten eggs, then finally in the breadcrumbs.
To fry them, add GOYA® Puro Olive Oil to a pan and when hot add the croquettes and fry until golden brown. The trick to remove excess oil is to place them on kitchen towel on removing them from the pan.
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