🛒 Ingredients
- 100g finely chopped Iberian ham
- 150g butter
- 150g all-purpose flour
- 1L hot whole milk
- 1 small onion
- 3 beaten eggs
- 200g breadcrumbs
- 100g extra flour (for breading)
- oil for frying
- nutmeg and salt
👨🍳 Step-by-step instructions
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Sauté the onion very finely in butter for 10 minutes.
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Add flour and toast for 3 minutes without stopping stirring.
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Add hot milk gradually until dense bechamel is achieved.
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Add the ham, salt, and nutmeg; cook for 5 minutes more.
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Pour the mixture into a tray, cover with plastic wrap in contact, and chill for 4 hours.
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Shape the croquettes and coat them in flour, egg, and breadcrumbs.
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Fry in oil at 180°C until golden (1-2 minutes).
💡 Chef's tip
The mixture must be very cold before shaping. And coat twice (egg + breadcrumbs twice): they won't break when frying.
📝 Our take
Creamy croquettes are the ones where the béchamel is so silky it almost flows out when you bite into them. Achieving this requires more oil in the béchamel than usual and a long resting time. Double coating is the only guarantee they will not split in the hot oil.
🍷 Wine & food pairing
Very cold draught lager. Or a glass of Fino en Rama if serving them as a premium tapa.
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