Crispy Spanish Ham Croquettes (Croquetas de Jamón)

Steps

1. Heat olive oil in a medium fry pan over medium heat.
2. Add chopped onion and garlic, and cook for 2-3 minutes until onions are slightly translucent.
3. Stir in the flour and cook for 2 minutes, mixing continuously.
4. Slowly add the milk while stirring continuously until a thick paste forms.
5. Turn off the heat and mix in the chopped Spanish ham, nutmeg, salt, and black pepper until well combined.
6. Transfer the mixture to a bowl, cover with plastic wrap, and freeze for at least 30 minutes.
7. Prepare a breading station: one bowl with flour, one with beaten egg mixed with milk, salt, and pepper, and one with breadcrumbs.
8. Remove the mixture from the freezer and shape spoonfuls into cylinders about the size of a large egg, pressing firmly to bind (return to the freezer briefly if too sticky).
9. Coat each croquette in flour, then egg wash, then breadcrumbs, ensuring full coverage at each stage.
10. Heat olive oil in a fry pan over medium heat until hot but not smoking.
11. Fry the croquettes in batches, in a single layer, for about 3 minutes per side until golden and crispy.
12. Transfer fried croquettes to a plate lined with paper towels to drain.
13. Serve hot or warm, garnished with fresh parsley.