These are fiddly to make but worth the effort. Make them the day before and cook them just before eating. For this recipe I have used panko breadcrumbs as I love the crunch but you can use fine dried breadcrumbs if that’s what you have available.
Serve them sitting on romesco sauce which adds a lovely bit of crunch. In the unlikely event there are leftovers, the cooked croquestas can be stored int he fridge for up to 3 days and reheated in the oven at 170C.
On a medium heat warm the olive oil and butter in large heavy bottomed pan and gently cook the ham until the fat has rendered off, this will take about 10 minutes. Stir int he flour and continue to cook for a further 10 minutes stirring frequently.
In a separate pan, warm the milk to just below a simmer then gradually beat the milk into the flour and ham mixture until you have a smooth béchamel. Continue to cook for another 10-15 minutes, stirring all the time. Add the nutmeg along with salt and pepper.
Remove from the heat, tip the béchamel into a bowl and leave to cool slightly. Place some cling film over the surface of the béchamel to prevent a skin forming and place in the fridge for at least 4 hours.
When ready to make the croquetas make a production with the béchamel in one bowl, beaten eggs in another bowl and the breadcrumbs in another. Form the béchamel into golf ball size balls, dip in the egg and coat well with the breadcrumbs. Repeat this until all the balls are made. At this point they can be stored in the fridge or cooked.
Heat approx a ltr of vegetable oil to 170C, cook in batches for 2 to 3 minutes until heated through and golden brown, remove with and drain on kitchen paper. Serve immediately.
Ideal with:
Ingredients
- 250 g Serrano ham cut into 0.5cm dice
- 3 tbsp olive oil
- 120 g unsalted butter
- 120 g plain flour
- 1 ltr full fat milk
- 1/2 tsp grated nutmeg
- 3 medium eggs beaten
- 250 g panko breadcrumbs
- 1 ltr vegetable oil for frying
Instructions
- On a medium heat warm the olive oil and butter in large heavy bottomed pan and gently cook the ham until the fat has rendered off, this will take about 10 minutes. Stir int he flour and continue to cook for a further 10 minutes stirring frequently.
- In a separate pan, warm the milk to just below a simmer then gradually beat the milk into the flour and ham mixture until you have a smooth béchamel. Continue to cook for another 10-15 minutes, stirring all the time. Add the nutmeg along with salt and pepper.
- Remove from the heat, tip the béchamel into a bowl and leave to cool slightly. Place some cling film over the surface of the béchamel to prevent a skin forming and place in the fridge for at least 4 hours.
- When ready to make the croquetas make a production with the béchamel in one bowl, beaten eggs in another bowl and the breadcrumbs in another. Form the béchamel into golf ball size balls, dip in the egg and coat well with the breadcrumbs. Repeat this until all the balls are made. At this point they can be stored in the fridge or cooked.
- Heat approx a ltr of vegetable oil to 170C, cook in batches for 2 to 3 minutes until heated through and golden brown, remove with and drain on kitchen paper. Serve immediately.
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