Latin American 30 min

Croquetas de Jamón

Name: Croquetas de Jamón
Total time: 30 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 4 tablespoons unsalted butter; ½ cup all-purpose flour, plus more for coating; 2 cups whole milk, warm; 6 oz Serrano or Black Forest ham, very finely minced; ¼ teaspoon nutmeg; Salt and white pepper to taste; 2 large eggs, beaten; 1½ cups fine dry breadcrumbs; Vegetable oil for deep frying; Alioli or aioli for serving

comfort-food

Ingredientsfor 2

320

Cal

12g

Protein

32g

Carbs

16g

Fat

14 tablespoons unsalted butter
2½ cup all-purpose flour, plus more for coating
32 cups whole milk, warm
46 oz Serrano or Black Forest ham, very finely minced
5¼ teaspoon nutmeg
6Salt and white pepper to taste
72 large eggs, beaten
81½ cups fine dry breadcrumbs
9Vegetable oil for deep frying
10Alioli or aioli for serving

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Instructions

1
Make the béchamel base: melt butter over medium heat. Add flour and stir constantly for 3 minutes until the roux is golden. Gradually add warm milk in a thin stream, whisking constantly until smooth. Cook over medium heat, stirring, for 8 minutes until very thick — the béchamel should hold its shape when a spoon is dragged through it. Fold in minced ham, nutmeg, salt, and white pepper.
2
Pour into a greased container, press plastic wrap directly onto the surface, and refrigerate at least 4 hours or overnight until completely cold and firm enough to shape.
3
With floured hands, shape the cold mixture into cylinders about 1½ inches long. Working quickly (the béchamel softens fast), dredge in flour, dip in beaten egg, and roll in breadcrumbs, pressing gently to adhere. Refrigerate shaped croquetas for 30 minutes.
4
Heat oil to 350°F. Fry croquetas in batches of 4–5 for 3–4 minutes until deep golden and crispy all over. Drain on paper towels. Serve immediately with alioli — the interior should be flowing and creamy.