Slice and chop a medium onion and let it sweat in the already melted butter (100 g) – calorie counters, consider yourselves warned – using a non-stick pan and let the onion become translucent.
Add 200 g of flour and cook at a very low flame.
To this roux, add already warm milk, a whole litre, and mix while cooking for another half hour.
This isn’t a “quick” recipe, but the results will be your reward.
Add salt, pepper and nutmeg to taste and then add the ham (Iberian, if possible, por favor!), which has been diced into tiny pieces.
When the mixture no longer sticks to the side of the pot, turn off the heat.
Once the “batter” has cooled, shape little oval croquettes and then pass each one into flour, then a beaten egg and then high-quality bread crumbs.
Now, it’s frying time! Make sure the oil is very hot and to give the ingredients a nice golden tone: then place each croquette on a paper towel, wait until it’s just cool enough to eat.