Jamón Croquetas

Name: Jamón Croquetas
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Spanish
Ingredients: 4 tbsp Extra virgin olive oil; 0.5 pcs Leek; 70 g Jamón Ibérico; 60 g Wheat flour; 75 ml Vegetable broth; 330 ml Milk; to taste Nutmeg; to taste Black pepper; to taste Salt; 75 g Wheat flour; 2 pcs Egg; 75 g Breadcrumbs; Sunflower oil

A Spanish classic — crispy on the outside and tender inside croquetas made with Iberian jamón. The perfect appetizer to serve with wine or a light dinner.

Ingredients

4 tbsp Extra virgin olive oil
0.5 pcs Leek
70 g Jamón Ibérico
60 g Wheat flour
75 ml Vegetable broth
330 ml Milk
to taste Nutmeg
to taste Black pepper
to taste Salt
75 g Wheat flour
2 pcs Egg
75 g Breadcrumbs
Sunflower oil

Instructions

Heat the extra virgin olive oil in a pan over medium heat until it shimmers slightly. Add the sliced leek and stew until soft but not colored. Add the sliced jamón and sauté for 1 minute, stirring with a wooden spoon.
Sprinkle the flour into the pan and cook over medium heat, stirring constantly, until the mixture turns golden but does not burn. This will take about 5 minutes.
Meanwhile, in a separate pan, combine the broth and milk, heat until steaming but not boiling. Season with a few scrapes of nutmeg. Slowly add this mixture to the pan with the jamón, a few tablespoons at a time, stirring constantly.
Continue cooking the filling over medium heat for about 10 minutes until it thickens and begins to pull away from the sides of the pan when stirred. Season with black pepper and adjust the salt — remember that jamón is already quite salty.
Transfer the cooked filling to a baking sheet (30×20 cm) and smooth it out. Once it stops steaming, cover with plastic wrap to prevent it from drying out. Let cool and refrigerate for 1 hour.
Prepare three bowls: fill the first with flour, the second with beaten eggs, and the third with breadcrumbs. Remove the filling from the refrigerator. Rub your hands with olive oil — this will make it easier to shape the croquetas.
Take a teaspoon of filling and roll it between your palms into a ball the size of a walnut. The size and shape are up to you. Coat in flour (just a light dusting), then in egg, then in breadcrumbs. Place on a plate and, once you have finished coating all the filling, refrigerate for 30 minutes.
Heat the sunflower oil in a deep pot with a thick bottom until it shimmers slightly (or in a deep fryer to 180 °C). Fry 5–6 croquetas at a time until golden brown on all sides — approximately 2 minutes. Transfer to paper towels and serve immediately.