Ham croquettes

Meat 45 min 4 servings Easy 688 kcal

by Tavolino

Delicious homemade Iberian or Serrano ham croquettes, with a creamy béchamel and a crispy breading, perfect as a starter or tapa.

Ingredients

1
Finely chop the half onion and cut the 250 grams of Serrano or Iberian ham into small pieces.
2
Melt the 50 grams of butter in a large skillet over medium heat.
3
Add the chopped onion to the skillet and sauté until translucent.
4
Incorporate the 70 grams of flour and stir constantly for 2 minutes to cook it.
5
Gradually add 1 liter of milk, whisking constantly to avoid lumps.
6
Add the chopped ham, a pinch of nutmeg, and salt and pepper to taste.
7
Cook the mixture over low heat, stirring continuously, for 15 minutes until it thickens.
8
Pour the dough into a dish, cover it with plastic wrap directly on the surface, and let it cool.
9
Refrigerate the dough in the fridge for at least 4 hours so it sets.
10
Beat the 2 eggs in a bowl and prepare two other containers, one with flour and another with a handful of breadcrumbs.
11
Take portions of the cold dough and shape them into croquettes with your hands.
12
Dredge each croquette first in flour, then in the beaten egg, and finally in the breadcrumbs.
13
Heat plenty of oil for frying in a deep skillet.
14
Fry the croquettes in batches until they are golden brown on all sides.
15
Remove the croquettes and place them on paper towels to drain excess oil before serving.