Croquetas de Jamón

Method

1. 01

   Warm the milk

   Heat the 500 ml milk in a small saucepan to 70–75°C; it should steam but not boil. Keep it warm over very low heat while the roux is prepared.

   

2. 02

   Soften the onion and ham

   Melt butter with olive oil in a heavy saucepan over medium-low heat. Add onion and cook 5 minutes until soft. Add 100 g of the ham and nutmeg and cook 60 seconds, keeping the onion pale.

   

3. 03

   Cook the roux

   Add 65 g flour and stir continuously for 2 minutes over medium-low heat. The mixture should become a cohesive pale paste and smell lightly nutty, with no dry flour pockets.

   

4. 04

   Build and thicken the béchamel

   Add the warm milk about 80 ml at a time, whisking each addition smooth before the next. Once all milk is in, cook 12–15 minutes over low heat, stirring constantly, until the mixture is very thick and pulls cleanly from the bottom. Fold in the remaining 60 g ham, add 2 g salt, taste and add no more salt unless needed.

   

5. 05

   Chill the filling until firm

   Spread the hot béchamel in a shallow 20 × 30 cm tray to about 2 cm depth. Press parchment or food-safe wrap directly on the surface, cool 30 minutes, then refrigerate at 0–4°C for at least 4 hours until firm enough to scoop and hold shape.

   

6. 06

   Portion and shape

   Divide the cold filling into 18 portions of about 40 g. With two spoons or lightly oiled utensils, shape each into a compact 6 cm oval; return any softening pieces to the refrigerator before breading.

   

7. 07

   Bread and chill again

   Set up flour, beaten egg and breadcrumbs in separate dishes. Coat each croquette lightly in flour, then egg, then breadcrumbs with no bare patches. Refrigerate the breaded croquettes uncovered for 30 minutes so the coating firms.

   

8. 08

   Fry until golden

   Heat the frying oil to 175°C. Fry 4–5 croquettes at a time for 90 seconds to 2 minutes, turning once, until evenly deep golden; keep the oil between 170–180°C. Drain on a rack for 3 minutes and serve hot while the centre is creamy.