🛒 Ingredients
- For the béchamel: 100 g butter, 100 g flour, 1 L whole milk, 200 g finely chopped Iberian ham, nutmeg
- For coating: beaten egg, panko breadcrumbs
👨🍳 Step-by-step instructions
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Béchamel: melt butter, add flour and toast for 2 minutes.
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Gradually add warm milk while stirring continuously. Simmer 20 min over low heat.
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Stir in the ham. The mixture should release from the sides of the pan.
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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 double‑dip in panko.
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Air‑fryer at 200 °C for 10–12 min, turning halfway through.
💡 Chef's tip
Panko (Japanese breadcrumbs) is the secret to the air‑fryer crunch. A VERY liquid béchamel while cooking guarantees a creamy interior.
📝 Our take
Air‑fryer croquettes aren’t exactly the same as deep‑fried ones, but they come close with half the oil and no kitchen mess. The double coating with panko is the trick: without it the croquette stays pale and soft on the outside. A very liquid béchamel while cooking — which can be intimidating — is what ensures that almost‑runny interior when you break it.
🍷 Wine & food pairing
Very cold Fino or Manzanilla from Sanlúcar (Catavinos). The wine’s freshness cuts through the béchamel and ham fat.
Suggested wine: Fino or Manzanilla from Sanlúcar (Catavinos)
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