Croquetas de Jamón

Ingredients

• 150 g Spanish cured ham (Jamón Serrano) - finely chopped
• 50 g unsalted butter
• 50 g all-purpose flour
• 500 ml whole milk - warm
• 1 teaspoon nutmeg - freshly grated
• 1 pinch salt
• 2 large eggs - beaten
• 150 g bread crumbs - for coating
• oil for frying olive oil or vegetable oil

Step-by-step instructions

1. In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes until it forms a roux and turns a light golden color.
2. Gradually add the warm milk to the roux, whisking constantly until the mixture thickens and is smooth. Stir in the chopped ham, nutmeg, and salt. Cook for another 2-3 minutes until incorporated. Remove from heat and let cool completely.
3. Once cool, shape the mixture into small balls or cylinders. Dredge each croqueta in the beaten eggs, then coat with breadcrumbs.
4. Heat oil in a deep pan. Fry the croquetas in batches until golden brown, about 2-3 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.

Serving suggestion

Serve hot with a wedge of lemon and a side of aioli or a spicy tomato sauce for dipping.

Nutrition per serving (estimated)

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