Croquetas de Jamón (Ham Croquettes) – Nutmeg

Croquetas de Jamón (Ham Croquettes)

Total Time 1

Servings: 4 4 servings (about 16 croquetas)

Course: Starter / Tapas

Cuisine: Spanish

Ingredients Method Notes

Ingredients

Béchamel Filling

80 g butter
100 g plain flour
600 ml whole milk warmed
150 g Serrano or Ibérico ham finely diced
½ tsp ground nutmeg
Salt and white pepper

Crumbing

2 eggs beaten
150 g fine breadcrumbs
Oil for deep-frying

Method

Melt the butter in a saucepan over medium heat. Add the flour and stir for 2 minutes to make a roux.
Gradually add the warm milk, whisking constantly to avoid lumps. Cook, stirring continuously, for 8–10 minutes until the béchamel is very thick.
Stir in the diced ham. Season with nutmeg, salt and white pepper.
Pour into a flat dish, press plastic wrap directly onto the surface and refrigerate for at least 2 hours until firm.
Shape the chilled mixture into cylinders or oval shapes (about the size of a finger).
Dip each croqueta in beaten egg, then breadcrumbs. Repeat for a double coating.
Deep-fry at 180°C for 2–3 minutes until deeply golden. Drain on paper towels. Serve immediately.

Notes

Source: Classic Spanish recipe

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