Croquetas de Jamón

Crispy croquettes filled with a rich béchamel sauce and finely chopped ham. Perfect as an appetizer or snack.

Cook time: 60 minutes

Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 0.25 cups onion finely chopped
• 0.25 cups all-purpose flour
• 1 cups whole milk warmed
• 0.5 cups finely chopped ham cooked or deli ham works
• 0.25 teaspoons ground nutmeg
• 0 salt
• 0 black pepper
• 1 cups all-purpose flour
• 2 units eggs beaten
• 1 cups breadcrumbs
• 0 vegetable oil for frying
• 1 cups breadcrumbs

Instructions

1. Melt the butter in a saucepan over medium heat. If using onions, sauté them in the butter until soft, about 3-4 minutes.
2. Stir in the flour to make a roux, and cook for 2-3 minutes until it turns light golden brown.
3. Gradually whisk in the warm milk, ensuring there are no lumps. Keep stirring until the mixture thickens and becomes smooth, about 5 minutes.
4. Remove from heat and stir in the chopped ham, ground nutmeg, salt, and black pepper.
5. Let the mixture cool down slightly, then cover and refrigerate for at least 2-3 hours or until the filling is firm enough to shape into croquettes.
6. Once chilled, use a spoon or your hands to form the mixture into small, cylinder or oval-shaped croquettes, about 2 inches long.
7. Set up a breading station with one plate of flour, one bowl of beaten eggs, and one plate of breadcrumbs.
8. Coat each croqueta in flour, then dip in beaten egg, and finally roll in breadcrumbs until well-coated.
9. Heat about 2-3 inches of oil in a deep skillet or frying pan to 350°F (175°C).
10. Fry the croquettes in batches for about 2-3 minutes per side or until golden brown and crispy.
11. Use a slotted spoon to remove croquettes from the oil and place on a paper towel-lined plate to drain excess oil.