In Spain, going out before dinner for drinks and tapas is a must. Young and old, single and married, everyone goes out, even moms pushing prams. It's their way to socialize with friends, relax and talk. Every bar has plates with small bites from Potato Tortilla to plain cured Ham, Pimientos de Padron to fried baby squid, I mean, you can dine on all the amazing tapas they make. <br />Croquetas de Jamón Serrano are typical from the Basque country but nowadays they are served everywhere in Spain. Their base is béchamel sauce to which you add cured ham, normally the drier parts you cut away before slicing the ham. <br />The Croquetas can be made with a lot of things, to use up leftovers - chicken, meat, fish, shrimp, even spinach, and you can eat them as an appetizer or as a main meal with a salad or sautéed vegetables. Make them the previous day so the béchamel has time to set - it will be easier to handle when shaping the croquetas. <br />I learned these croquetas with my Spanish friend Cristina who is a wonderful cook. Thank you Cristina! <br />

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