Serrano Ham and Chicken Croquettes Daisy Martinez   From Every Day with Rachael Ray October 2008 MAKES 14 Prep Time: 25 min (plus chilling) Cook Time: 15 min 2 tablespoons butter 1 1/4 cups flour 1 cup warm milk 1/4 teaspoon chopped fresh thyme Pinch nutmeg 1 1/4 cups chopped cooked chicken, preferably dark meat 1/2 cup chopped serrano ham Salt and pepper 4 cups cornflakes, finely crushed 3 large eggs 2 cups vegetable oil 1. In a medium saucepan, melt the butter over medium-low heat. Whisk in 6 tablespoons flour and cook, whisking, for 1 minute. Gradually whisk in the milk, lower the heat and continue to whisk until the sauce thickens and turns glossy, 1 to 2 minutes. Stir in the thyme and nutmeg, then add the chicken and ham; season with salt and pepper. Refrigerate until firm, at least 2 hours or overnight. 2. Pour the remaining flour and the cornflakes onto separate plates. In a shallow bowl, beat the eggs. Shape heaping tablespoons of the chilled meat mixture into 2-by-1-inch cylinders and place on a parchment-paper- lined baking sheet. Coat each one with flour, dip into the eggs, then coat with the cornflakes; transfer to the baking sheet. 3. In a large skillet, heat the oil over medium-high heat. Working in batches, add the croquettes and fry until golden-brown, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve hot

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