Croquetas de Jamón
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Per portion
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For 2 portions
- Jamón hamOr: Cooked ham35 g
- Butter15 g
- Flour15 g
- Milk100 ml
- Onions1 Stk
- Eggs1 Stk
- BreadcrumbsOr: Panko35 g
- Nutmeg1 pinch
- Iodized salt¼ tsp
- Pepper1 pinch
- Sunflower oil 90 ml for fryingas needed
Step by step
- 1
Finely chop onion and sauté in butter until translucent.
- 2
Finely dice ham and briefly fry along.
- 3
Stir in flour and toast for 2 minutes.
- 4
Gradually stir in milk, whisk smooth and reduce to a very thick béchamel.
- 5
Season with nutmeg, salt and pepper.
- 6
Transfer mass to a flat dish, cover with film and chill at least 4 hours, ideally overnight.
- 7
Form croquettes with damp hands.
- 8
Dredge in flour, then beaten egg, then breadcrumbs.
- 9
Heat oil to 180°C.
- 10
Fry croquettes in batches 2–3 minutes golden and drain on paper towels.
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