Spanish Ham Croquettes

Croquetas de jamón

Ingredients11

• Serrano ham150 g
• Unsalted butter60 g
• All-purpose flour70 g
• Whole milk500 ml
• Yellow onion40 g
• Nutmeg1 pinch
• Salt1 pinch
• Black pepper1 pinch
• Eggs2
• Fine dry breadcrumbs120 g
• Sunflower oil500 ml

Method

1. Finely chop the ham and onion. Melt the butter in a saucepan, soften the onion for a few minutes, then stir in the ham.
2. Add the flour and cook, stirring, for 2 minutes to form a roux. Gradually whisk in the milk until smooth.
3. Season with nutmeg, salt, and pepper and cook over low heat, stirring, until the béchamel is very thick, about 8–10 minutes.
4. Spread the mixture on a plate, cover, and chill until firm, at least 1 hour.
5. Shape into small cylinders. Beat the eggs, then coat each croquette in egg and breadcrumbs.
6. Heat the oil to about 180°C and fry the croquettes in batches until deep golden. Drain on paper towels and serve hot.