Recipe: Croquetas de Jamon Serrano

Croquetas de Jamon Serrano (Spanish Country Ham Croquettes)

About 30 appetizer-size croquettes

Often served as tapas, croquetas are a favorite throughout Spain. The mixture can be made the day before, but the croquetas taste best right after they are fried. Serrano ham is available through La Tienda, at Balducci's and Wegmans stores and at Calvert Woodley, 4339 Connecticut Ave. NW, 202-966-4400. The recipe is adapted from the Spanish Institute for Foreign Trade's food and wine magazine, Spain Gourmetour.

3 tablespoons extra-virgin olive oil, plus more for frying

1/2 medium onion, finely minced ( 3/4 cup)

4 tablespoons flour

1 cup whole or low-fat milk

1/8 teaspoon Spanish smoked paprika, such as pimenton de la Vera

8 ounces finely chopped jamon serrano (serrano ham)

2 eggs, beaten with 2 teaspoons water

2 cups fine dried bread crumbs

Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook for 2 to 3 minutes, until translucent. Add the flour and stir to coat the onion, then whisk in the milk and cook for about 5 minutes, whisking constantly, until the sauce thickens. Add the paprika and the jamon, stirring to combine. Spread the mixture in a 9-inch dish; cover and refrigerate for 2 to 3 hours, until the mixture is firm.

Place the beaten egg-water mixture and the bread crumbs in separate shallow dishes. With moistened hands, form the chilled croqueta mixture into 2-inch cylinders or 1 1/2 -inch balls. Roll each croqueta in the bread crumbs, in the egg mixture, and then in the bread crumbs again, taking care that they are well coated. Arrange the croquetas on a baking sheet so that they do not touch. When ready to cook, line a baking sheet with layers of paper towel.

Fill a large pot with an inch or two of olive oil. Heat over high heat until the oil is almost smoking (about 325 degrees on an instant-read thermometer). Fry the croquetas in batches (about 5 at a time) for 1 to 2 minutes, until golden brown, moving them around with a slotted spoon to ensure even cooking. Use the slotted spoon to transfer to the paper towel-lined baking sheet. Serve hot or warm.

Per croquette: 58 calories, 3 g protein, 6 g carbohydrates, 3 g fat, 10 mg cholesterol, 1 g saturated fat, 248 mg sodium, 0 g dietary fiber

Recipe tested by Adrienne Cook and Ellen Ficklen; e-mail questions tofood@washpost.com