Name: Croquetas de Jamon
Prep time: 180 min
Cook time: 20 min
Total time: 200 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 60 g butter; 60 g flour; 600 ml whole milk; 150 g jamon serrano, finely diced; 1 count small onion, grated; nutmeg, grated (a pinch); 60 g flour, for coating; 2 piece eggs, beaten; 120 g fine breadcrumbs; 700 ml vegetable oil, for frying; salt and black pepper (to taste)

Method

Soften the onion

Melt the butter in a saucepan and cook the grated onion until soft and translucent.

4 min

Make the roux

Stir in the flour and cook, stirring constantly, for two minutes until it smells toasted and no raw flour remains.

2 min

Build the thick bechamel

Gradually whisk in the milk, then cook, stirring constantly, until the mixture becomes a very thick paste that holds its shape on the spoon.

Croqueta bechamel needs to be far thicker than a sauce — thin it and the croquetas will collapse in the fryer.

10 min

Add the jamon

Stir in the diced jamon and nutmeg, season with salt and pepper, and cook for another minute.

1 min

Chill until firm

Spread the mixture onto a tray, cover, and refrigerate until completely cold and firm enough to shape.

180 min

Shape and bread

Roll the chilled mixture into small logs, then coat each in flour, dip in beaten egg, and roll in breadcrumbs.

Fry until golden

Deep fry the croquetas in hot oil until the crust is deep golden brown and crisp all over.

Fry in small batches so the oil temperature doesn't drop — a crowded pot gives pale, greasy croquetas.

3 min

Drain and serve

Drain briefly on paper towels and serve immediately while the center is still molten.

1 min

Croquetas de Jamon

Ingredients

Method

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