Croquetas de Jamón (Ham Croquettes)

Method

1. 1
   • butter60 g
   • onion1

   Soften the onion — Melt the butter in a saucepan, add the grated onion and cook for 3 minutes until soft.

   ⏱5 min
2. 2
   • wheat flour60 g
   • milk5 dl
   • ham150 g
   • ground nutmeg½ tsp

   Make the béchamel base — Stir in the flour and cook for 1 minute. Gradually whisk in the milk and cook, stirring constantly, for 8-10 minutes until very thick. Stir in the ham and nutmeg, and season.

   ⏱10 min
3. 3

   Chill the mixture until firm — Spread the mixture onto a plate, cover with cling film touching the surface, and chill for at least 2 hours until firm.

   ⏱2 hr
4. 4
   • wheat flour60 g
   • egg2
   • breadcrumbs150 g

   Shape and coat the croquetas — Shape the chilled mixture into small logs. Roll each in flour, then beaten egg, then breadcrumbs, pressing to coat evenly.

5. 5
   • vegetable oil1 l

   Fry the croquetas — Heat the vegetable oil to 180°C (350°F) and fry the croquetas in batches for 3-4 minutes until deep golden and crisp. Drain on paper towels and serve hot.

   ⏱4 min