🛒 Ingredients
- For the bechamel: 100g butter, 100g flour, 1 liter whole milk, 200g finely chopped Iberian ham, nutmeg
- For coating: beaten egg, panko breadcrumbs
👨🍳 Step-by-step instructions
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Bechamel: melt butter, add flour and toast 2 minutes.
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Add warm milk gradually without stopping stirring. 20 min over low heat.
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Add the ham. The mixture should come off the walls.
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Spread on a tray, cover with cling film. Chill for at least 4 hours.
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Shape elongated croquettes. Coat in egg and panko twice.
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Airfryer 200°C 10-12 min turning halfway.
💡 Chef's tip
Panko (Japanese breadcrumbs) is the secret to airfryer crunch. The very liquid béchamel while cooking is what guarantees the creamy interior after chilling.
📝 Our take
Airfryer croquettes are not the same as deep-fried ones, but they come very close with half the oil and no messy kitchen. The double panko coating is the trick: without it the croquette comes out pale and soft on the outside. The very liquid béchamel while cooking—which looks wrong—is what guarantees that almost-runny interior when you break it open.
🍷 Wine & food pairing
Very cold Fino or Manzanilla de Sanlúcar in a tasting glass. The wine's freshness cuts through the richness of the béchamel and jamón.
Suggested wine: Fino o Manzanilla de Sanlúcar en catavinos
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