Croquetas de Jamon

Spanish · 40 min · vegetarian

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Ingredients

• 150 g finely chopped jamon serrano
• 500 ml whole milk
• 60 g butter
• 80 g all-purpose flour
• 2 eggs
• 150 g breadcrumbs
• 1 pinch nutmeg
• 500 ml sunflower oil for frying
• 1/2 tsp fine salt

Method

1. Melt the butter, add the chopped jamon, and fry 2 minutes, then stir in the flour and cook 2 minutes.
2. Gradually whisk in the warm milk to make a thick smooth bechamel, seasoning with nutmeg and a little salt.
3. Cook, stirring, for 8 minutes until the paste pulls from the pan, then spread on a tray and chill 1 hour until firm.
4. Shape the cold mixture into 16 cylinders.
5. Coat each in beaten egg then breadcrumbs.
6. Fry in oil at 180 C for 2 minutes until golden, and drain on paper before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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