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Croquetas de Jamón

24 croquetas
45 mins plus chilling time for dough

Ingredients

  • 4 tablespoon unsalted butter
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cup all-purpose flour
  • 1 medium onion very finely diced
  • 4 cups whole milk at room temperature
  • 1 pinch nutmeg
  • 8 ounces Serrano ham finely diced
  • 2 beaten eggs
  • 1 1/2 cups breadcrumbs

Instructions

  1. Heat the butter and oil in a heavy pan over medium high heat for about 2 minutes. Add the diced onion and sauté for a few minutes, until it just starts to color, then add a pinch of salt and the nutmeg. (Don’t add too much salt, as the Serrano ham is already salty.)
  2. Add the diced ham and sauté for 30 seconds, then add 1 cup flour and stir continuously until the flour turns light brown.
  3. Gradually add the milk, stirring constantly. It should take about 15-20 minutes to add it all.
  4. Turn off the heat and let the dough cool to room temperature.
  5. Place the croquette dough inside of a buttered bowl and cover with plastic wrap, making sure the plastic touches the surface of the dough to prevent a skin from forming. Refrigerate for at least 4 hours, but preferably overnight.
  6. To make the ham croquettes, shape them into little logs with two spoons.
  7. Bread the croquettes by tossing them in the remaining 1/2 cup flour, rolling them in beaten egg, and then coating them with breadcrumbs.
  8. Fry the ham croquettes in hot oil for 5 minutes, turning them halfway through so they brown evenly. Drain on paper towels to catch excess grease, and let cool before serving.