Croquetas de Jamon
A thick, nutmeg-scented bechamel studded with Serrano ham, chilled until firm before breading and frying — skip the overnight chill and the croquetas fall apart in the oil.
Meat
⚠ Contains: Dairy, Gluten, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 tbsp butter
- 1/2 cup all-purpose flour, plus more for dredging
- 3 cups milk
- 1 cup Serrano or Iberico ham, finely diced
- 1/4 tsp ground nutmeg
- Salt and pepper, to taste
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs
- Oil, for deep-frying
Steps
- Melt the butter in a saucepan and whisk in the flour to form a roux, cooking for 2 minutes.
- Gradually whisk in the milk, cooking over low heat and stirring constantly, until it forms a very thick bechamel.
- Stir in the diced ham, nutmeg, salt, and pepper.
- Spread the mixture into a dish, cover, and refrigerate for at least 3 hours, or overnight, until firm.
- Shape the chilled mixture into small logs, dredge in flour, dip in beaten egg, then coat in breadcrumbs.
- Deep-fry until deep golden, then drain and serve hot.