From Tapas by Penelope Casas
Serves 4 (makes 12)
2 Tablespoons butter
3 1/2 tablespoons olive oil
1/2 cup plus 1 tablespoon flour
3/4 cup milk
3/4 cup chicken broth
Kosher or sea salt
Freshly ground pepper
Dash of nutmeg
6 tablespoons (about 2 oz.) finely minced Serrano ham or prosciutto
3 hard-boiled eggs, quartered
1 egg, lightly beaten with 1 teaspoon water
Dried bread crumbs, preferably mixed with Japanese-style panko crumbs
Mild olive oil for frying
Heat the butter and oil in a saucepan until the butter melts. Add the flour and cook for 2 minutes, stirring constantly. Pour in gradually the milk, broth, salt (not too much-the ham may be salty), pepper, and nutmeg and cook over medium heat, stirring constantly, until thickened and smooth. Add the ham and cook over low heat about 5 minutes more. Check the seasoning.
Spread the sauce on a dinner-size plate and with a rubber spatula coat each egg quarter with sauce and place on a lightly greased dish. Refrigerate until firm, at least 1 hour. (May be prepared ahead).
Coat the croquettes with the beaten egg, then roll in the bread crumbs. (Refrigerate). Fry quickly in hot oil (about 365 degrees F) at least 1/2-inch deep until golden. Or, better, use a deep fryer.