Croquetas de Jamón (Crispy Ham Croquettes)

Ingredients

• 60 g unsalted butter
• 80 g plain flour
• 500 ml whole milk
• 150 g serrano ham or cooked ham
• 100 g breadcrumbs
• 2 large eggs
• 0.25 tsp nutmeg
• 500 ml sunflower oil, for frying

Method

1. 1

   Melt the butter in a saucepan over medium heat. Add the flour and stir constantly for 2 minutes to cook out the raw taste. Gradually pour in the milk, whisking continuously, until you have a very thick, smooth béchamel. Season with nutmeg, salt, and pepper.

2. 2

   Finely chop the ham and stir into the béchamel. Pour onto a baking tray lined with cling film, spread flat, cover, and refrigerate for at least 30 minutes until firm.

3. 3

   Beat the eggs in a shallow bowl. Place the breadcrumbs in a separate bowl. Scoop tablespoon-sized portions of the chilled mixture and shape into small cylinders. Dip each in egg, then roll in breadcrumbs to coat.

4. 4

   Heat the sunflower oil in a deep saucepan to 180°C. Fry the croquettes in batches of 4–5 for 2–3 minutes until deep golden and crisp. Drain on kitchen paper.

5. 5

   Serve immediately while hot and crunchy, with a simple aioli or lemon wedges alongside.