Steps
- Heat 2 tablespoons of extra-virgin olive oil in a pan over medium heat. Soften 1 small finely chopped onion and 3 minced garlic cloves.
- Stir in ¼ cup of all-purpose flour and cook briefly. Gradually stir in 1 cup of low-fat milk until a thick paste forms.
- Off the heat, stir in 100g of finely chopped jamón ibérico and season with nutmeg, salt, and pepper. Cover and freeze for at least 30 minutes.
- Shape into egg-sized cylinders. Roll in ½ cup of all-purpose flour, dip in 1 beaten egg mixed with 1 tablespoon of milk, then coat in 1 cup of plain breadcrumbs.
- Heat 1 cup of olive oil in a frying pan over medium heat. Fry the croquettes in batches for about 3 minutes per side, until golden, and drain on paper towels.