Smoked Ham and Cheese Croquetas

In large saucepan, heat 4 tablespoons olive oil over medium heat. Add onion; cook about 5 minutes until soft and transparent, stirring often.

Stir in 4 tablespoons flour; cook 1 minute. Whisk in milk and cook, stirring constantly, until thickened.

Stir in cheese until completely melted. Stir in ham; season with salt and pepper. Spread mixture onto baking sheet. Refrigerate batter 30 minutes or until mixture sets.

Place remaining 1 cup flour in a shallow dish. Place beaten egg in another shallow dish and bread crumbs in a third dish. Form chilled batter into 2-inch-long cylinders for croquetas. Dip each cylinder in flour, then egg and finally in breadcrumbs, coating evenly. Chill croquetas in refrigerator 1 hour.

Pour remaining olive oil into large, deep, heavy-bottomed skillet to a depth of 3 inches. Heat oil to 350 F. Fry 3 to 4 croquetas at a time until golden. With slotted spoon, transfer croquetas to paper towels to drain. Serve hot, with fig or orange marmalade for dipping.