Savory Serrano Ham Croquettes

1. Sauté Onions

Melt the butter in a large saucepan over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent.

2. Add Ham and Seasoning

Stir in the finely chopped ham and cook for about a minute until it's heated through. Add a pinch of nutmeg.

3. Make Béchamel

Pour in 1.5 cups of the whole milk and bring the mixture to a boil while stirring occasionally. In a separate bowl, beat the all-purpose flour with the remaining 1.5 cups of milk until smooth. Pour this mixture into the saucepan and cook over medium heat, stirring constantly for about 8 to 10 minutes until a thick béchamel paste forms.

4. Chill Mixture

Transfer the mixture to a bowl, cover with plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.

5. Prepare Coatings

Prepare two plates with fine matzo meal and medium matzo meal, respectively. Beat the eggs in a soup plate.

6. Shape Croquettes

Shape the chilled béchamel paste into walnut-sized balls using greased spoons, a pastry bag, or oiled hands.

7. Coat Croquettes

Roll each ball first in fine matzo meal, then dip in beaten egg, and finally coat with medium matzo meal.

8. Fry Croquettes

Heat sunflower oil to medium hot in a deep skillet. Deep-fry the croquettes in batches for about 5 to 6 minutes until lightly browned and crispy. Drain on paper towels before serving.