Croquetas de Jamón (Ham and Béchamel Croquettes)

Béchamel and filling

• 120 g Serrano ham
• 60 g Unsalted butter
• 70 g Plain flour
• 600 ml Whole milk
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• ¼ tsp Ground nutmeg

Breading and frying

• 2 Egg
• 120 g Breadcrumbs
• 700 ml Sunflower oil

1. Finely chop the serrano ham. Set a baking tray in the fridge so it is cold for chilling the mixture later.
2. Warm the milk in a saucepan over low heat until steaming but not boiling. Keep it warm on the lowest heat while you make the roux.
3. Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 2 to 3 minutes until it smells lightly toasted but has not browned.
4. Add the warm milk a little at a time, whisking smooth between additions. Cook, stirring with a wooden spoon, for 8 to 10 minutes until very thick and pulling away from the sides of the pan.
5. Stir in the serrano ham, fine sea salt, black pepper and ground nutmeg. Cook for 1 minute, then scrape the mixture onto the cold tray and spread it into an even layer.
6. Chill until completely firm, at least 90 minutes. The mixture should feel set enough to roll without sticking heavily to your hands.
7. Beat the eggs in a mixing bowl and tip the breadcrumbs into a second bowl. With lightly damp hands, shape the chilled mixture into small cylinders or balls, about 3 to 4 cm long.
8. Coat each croquette in egg, then breadcrumbs, pressing gently so the crumbs adhere. For a sturdier crust, repeat the egg and breadcrumbs once more.
9. Heat the sunflower oil in a deep, heavy pan to 180°C (355°F). Fry in batches for 2 to 3 minutes until deep golden and crisp, then lift out with tongs and drain briefly before serving hot.

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