Jamon Croquettes

Ingredients

• 1 small yellow onion
• 4 oz sliced cooked ham
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 6 tablespoons + 1/2 cup all-purpose flour, divided
• 3/4 cup whole milk
• 2 cups canola oil, for frying
• Cooking spray
• 2 large eggs
• 2 cups panko bread crumbs

Steps

1. Chop onion and ham finely. Heat butter and olive oil in large sauté pan on medium-high 2–3 minutes. Add onions and ham; cook 2–3 minutes, stirring occasionally, until onions soften.
2. Reduce heat to medium. Stir in salt, pepper, and 6 tablespoons flour; cook and stir 2 minutes. Whisk in milk slowly; simmer 2–3 minutes, stirring occasionally, until mixture thickens and dough forms. Remove dough from pan and chill 30 minutes.
3. Heat canola oil in large Dutch oven to 350°F. Divide dough into 15 portions. Coat hands with spray and shape each portion into oval (or round) croquette.
   
4. Place remaining ½ cup flour in shallow bowl, beat eggs in second shallow bowl, and place bread crumbs in third shallow bowl. Dredge croquettes in flour (shaking off excess), dip in egg (letting excess drip off), and coat with bread crumbs, pressing with fingertips to adhere.
5. Fry croquettes (in batches) 2–3 minutes until golden and 165°F. Serve.