1 cup of milk
1 medium onion, cut into 4 parts
1 sprig of rosemary
2 tablespoons of butter
2 tablespoons of all-purpose flour
2 egg yolks
salt and black pepper to taste
1 cup of cooked cured ham, grated
1 cup of cooked cured ham, cut into 1/2 cm cubes
2 tablespoons of chopped fresh parsley
For serving:
use the same ingredients for rice croquettes
oil for frying
1 cup of milk
1 medium onion, cut into 4 parts
1 sprig of rosemary
2 tablespoons of butter
2 tablespoons of all-purpose flour
2 egg yolks
salt and black pepper to taste
1 cup of cooked cured ham, grated
1 cup of cooked cured ham, cut into 1/2 cm cubes
2 tablespoons of chopped fresh parsley
For serving:
use the same ingredients for rice croquettes
oil for frying
Bring the milk to a simmer with the onion and rosemary
Let it rise to a boil and cook over low heat for 10 minutes
Meanwhile, melt the butter or margarine in another pan, whisking in the flour for 2 minutes
Beat the egg yolks in a blender with the cebola, without the rosemary, and gradually add to the butter and flour mixture, whisking vigorously with a wooden spoon
Add the grated ham, salt, and black pepper, and cook for an additional 5 minutes, whisking
Pour into a bowl and let it cool
Add the grated and chopped cured ham, and parsley
Cover and refrigerate for at least 1 hour or overnight
Shape the croquettes and coat with flour, eggs, and breadcrumbs
Fry in oil and drain on paper towels
Meat croquettes: use leftover cooked meat; grind 1 cup and chop 1 cup
