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Spanish Croquetas de Jamon Serrano (tapas)

2 eggs, beaten with a little water
4 Tbsp flour
pinch of La Chinata bittersweet paprika
3 Tbsp Romulo olive oil
salt and pepper
1 cup of milk
1/2 pound Redondo Iglesias jamsn serrano, diced
1/2 onion, minced
2 cups of bread crumbs
Romulo olive oil for frying

Heat the oil in a pan and saute minced unions until transparent.
Stir in the flower and cook it briefly, then whisk in the milk.
Cook, stirring constantly until the sauce thickens. Season with
salt, pepper, and paprika. Stir in the jamsn and spread the
mixture into a dish. Refrigerate until solid. Place the beaten
eggs in one dish, the bread crumbs in another. With moistened
hands, form the chilled mixture into balls or cylinders. Dip each
croqueta first in bread crumbs, then in beaten egg, then in bread
crumbs again, taking care that they are well covered. Allow to
cool for 30 minutes. Heat oil in a deep fryer and fry the croquetas,
a few at a time, until golden - about 3 minutes. Serve hot with
other tapas. Also perfect with your favorite beer.


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