Main
Ham Croquettes (Spain)
- Preparation time
- 1 h
- Servings
- serves 4
Ingredients
- Butter — to buy40g
- Flour — to buy200g
- Milk — to buy500ml
- Ham — to buy150g
- Egg — to buy1
- Bread — to buy2 slices
- Neutral oil — to buy500ml
Preparation
Melt the butter in a saucepan over low heat, add the flour all at once and whisk for 1-2 minutes to form a roux, without letting it colour: this is the base that will thicken the béchamel.
Pour in the milk little by little, whisking constantly between additions, until you get a very thick béchamel, much thicker than a classic one — this is what lets the croquettes hold together when fried.
Keep cooking for another 3-4 minutes, stirring, until the mixture pulls away from the sides of the pan, then add the finely chopped ham and mix well.
Pour the mixture into a dish, cover with cling film touching the surface (to stop a skin forming) and let cool completely, at least 2 hours in the fridge: the mixture needs to be firm to shape.
Shape small even logs with the cold mixture, lightly flouring your hands if it sticks.
Coat each croquette in flour, then beaten egg, then breadcrumbs, pressing gently so the coating sticks well.
Heat the frying oil to 180°C and brown the croquettes in small batches for 2-3 minutes, until nicely crisp and golden.
Drain on paper towel and serve immediately, piping hot, while the inside is still molten.