Ingredients

serves 8 to 12 as a tapa; makes about 16

　　2 tablespoons unsalted butter

　　2 tablespoons olive oil

　　1/4 cup finely chopped onion

　　Coarse salt and freshly ground pepper

　　7 tablespoons all-purpose flour, plus more for shaping

　　3/4 cup whole milk

　　6 tablespoons finely chopped serrano ham

　　1/3 cup plus 1/4 cup grated Manchego cheese (about 1 3/4 ounces)

　　3 large eggs

　　1 1/2 cups fresh bread crumbs

　　Vegetable oil, for frying

　　Fresh flat-leaf parsley sprigs, for garnish

　　

Step 1

Heat the butter and oil in a medium saucepan over medium heat until the butter has melted. Add the onion; season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the flour; cook, stirring, 1 minute. Whisk in the milk, and cook, whisking, 3 minutes. Whisk in the ham and 1/3 cup cheese. Season with salt and pepper as desired. Spread the mixture onto a baking sheet, and let cool completely. The mixture can be refrigerated in an airtight container up to 2 days.

　　

Step 2

Whisk together the eggs in a shallow dish. Stir together the bread crumbs and remaining 1/4 cup cheese in another shallow dish. Scoop tablespoons of the cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in the beaten egg, then in the bread crumb mixture. Transfer to a parchment-lined baking sheet.

　　

Step 3

Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375°F on a deep-fry thermometer. Working in batches to avoid crowding, fry the croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust the heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.