Ham and Chicken Croquetas

Ingredients for 4 servings:

• 2 cups chicken broth
• 1 cup milk
• 1 cup flour
• ½ cup Serrano ham
• ½ cup chicken, cooked
• 1 small onion(s)
• 2 eggs
• breadcrumbs
• olive oil
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Chicken and ham croquettes, tapas

Chop the onion as finely as possible and fry in a little olive oil in a pan until translucent. Add the stock and milk. Slowly and carefully stir in the flour to avoid lumps (you can also mix the flour with a little milk or stock beforehand until smooth). Now add the Serrano ham and the chicken (both are best shredded by hand into as small pieces as possible) and simmer until the mixture easily lifts from the bottom of the pan and almost forms a lump (if necessary, add a little more flour, or if it’s too thick, add 1-2 tablespoons of milk). Allow to cool and rest in the refrigerator for at least 2 hours to firm up. Whisk the egg in a plate and fill a second plate with breadcrumbs. Using 2 teaspoons or your hands, form the cooled mixture into balls (or the classic Spanish croquettes, which are more oblong) and coat them with egg and breadcrumbs. Once all the croquettes are breaded, let them rest in the refrigerator for another hour. Heat plenty of olive oil in a pan or deep fryer and fry the croquettes one at a time (not too many at once!). This usually goes very quickly, and you have to be careful not to burn them. Drain on a plate lined with kitchen paper. When they’re all done, arrange them on a platter and serve. The croquettes also taste great with mushrooms and are simply a classic tapa in Spain.