Tank Cooks Spanish Croquettes

Thanks to Nick Campo for the recipe 

Send recipes to NJTank99@gmail.com 

Ingredients 

• 1 cup cooked ham, finely chopped 
• 2 tablespoons butter 
• 1/4 cup all-purpose flour 
• 1 cup milk 
• 1/4 teaspoon salt 
• 1/4 teaspoon black pepper 
• 1/4 teaspoon paprika 
• 1/4 cup grated Parmesan cheese 
• 2 eggs, beaten 
• 1 cup breadcrumbs 
• Oil for frying 

Directions

1. Melt the butter in a saucepan over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly. 
2. Gradually whisk in the milk, salt, black pepper, and paprika. Continue cooking and stirring until the mixture thickens and comes to a boil. 
3. Remove the saucepan from heat and stir in the chopped ham and grated Parmesan cheese. Mix well until everything is evenly combined. 
4. Transfer the mixture to a shallow dish and let it cool in the refrigerator for at least 2 hours or until firm. 
5. Once the mixture is firm, shape it into croquette patties using your hands. You can make them into small cylinders or oval shapes. 
6. Dip each croquette into beaten eggs, then coat them with breadcrumbs. Make sure to coat them evenly.
7. Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry the croquettes in batches until they turn golden brown and crispy on all sides. This usually takes about 3-4 minutes per side. 
8. Remove the croquettes from the oil and place them on a paper towel-lined plate to drain any excess oil.
9. Serve the ham croquettes hot as an appetizer or a snack. They can be enjoyed on their own or with your favorite dipping sauce.