Spanish Croquetas de Jamón

Ingredients

• 100g butter
• 100g flour
• 600ml whole milk
• 100g Serrano ham, finely chopped
• 1 small onion, very finely chopped
• Pinch nutmeg
• Salt and pepper
• For coating: 100g flour, 2 eggs beaten, 200g breadcrumbs
• Oil for frying

Instructions

1. Soften the onion in butter very gently for 8 minutes; don't brown.
2. Add the ham; cook 2 minutes.
3. Whisk in flour; cook 2 minutes.
4. Slowly whisk in warm milk, stirring constantly, until very thick.
5. Add nutmeg, salt and pepper.
6. Spread the mixture in a shallow dish; cover with cling film directly on the surface; chill overnight (essential).
7. Roll the cold mixture into small logs.
8. Coat in flour, then egg, then breadcrumbs.
9. Fry in 180C oil for 2 minutes until deep golden.
10. Eat immediately while molten inside.

Serving suggestions

• Eat hot with a glass of beer or vermouth.

Storage & reheating

Uncooked croquetas freeze brilliantly.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions