Croquetas de Jamón

🔥 Prep

• Dice the 100 g ham into small cubes.
• Measure out 500 ml of milk and set aside.
• Measure 50 g of flour and 50 g of butter.
• Place 1 cup of breadcrumbs in a shallow bowl.
• Crack the 2 eggs into another bowl and beat lightly.
• Measure 0.5 tsp of nutmeg and have it ready.

🔥 Cook

• 1. Melt the 50 g of butter in a saucepan over medium heat until foamy.
• 2. Add the 50 g of flour and stir constantly for 2 minutes to form a blonde roux, do not let it brown.
• 3. Gradually whisk in the 500 ml of milk, ensuring no lumps form, and continue to whisk over medium heat.
• 4. Cook the mixture, stirring frequently, for 5‑7 minutes until it thickens to a smooth, velvety béchamel that coats the back of a spoon.
• 5. Stir in the 0.5 tsp of nutmeg, a pinch of salt and pepper, then add the diced 100 g ham; mix until evenly distributed.
• 6. Remove the pan from heat and transfer the béchamel to a wide dish; smooth the surface and cover with plastic wrap pressed directly onto it to prevent a skin. Chill in the refrigerator for at least 1 hour or until firm.
• 7. Once firm, scoop portions (about 20 g each) and shape them into small cylinders or ovals with your hands.
• 8. Roll each shape first in the beaten eggs, then coat thoroughly in the 1 cup of breadcrumbs, pressing gently to adhere.
• 9. Heat enough oil for deep‑frying in a deep skillet or pot to 180 °C (or until a breadcrumb sizzles and rises to the surface).
• 10. Fry the croquetas in batches, turning occasionally, for 3‑4 minutes until they are deep golden brown and crisp.
• 11. Using a slotted spoon, transfer the croquetas to a plate lined with paper towels to drain excess oil.

🔥 Serve

• Arrange the hot croquetas on a serving platter and garnish with lemon wedges.
• Offer a side of homemade alioli or garlic aioli for dipping.
• Pair with a simple mixed green salad dressed with sherry vinaigrette for a fresh contrast.