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Ham croquetas
Serves 4 as tapas Starters and mains
Ingredients
- 25g butter
- 20ml olive oil
- 1tbsp diced onion
- 60g plain flour
- 270ml milk
- 2 pinches nutmeg
- 200–250g Parma ham, chopped
- 2 litres vegetable oil, to deep fry
For the coating
- 250ml plain flour
- 2 eggs, beaten
- 100g breadcrumbs
Method
Heat the butter and olive oil in a frying pan, add the onion and
cook over a medium heat until
translucent. Stir in the flour and
cook for another 2 minutes or
so. Add the milk and season
with salt, pepper and a pinch of
nutmeg. Continue cooking and
stirring until the sauce separates
from the sides of the pan. Add
the ham and set aside to cool.
When the béchamel is cool
enough to handle, roll into
equal-sized oval croquetas.
Dredge them well in the flour,
then dip them in the beaten
egg and, finally, roll them in
breadcrumbs.
In a large pan, heat the oil until very hot, then add the croquetas and deep-fry until the crusts are crisp and crunchy and the filling is piping hot. Remove and drain well on a plate lined with kitchen paper, then serve.
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