Croquetas
Spain's beloved croquettes wrap a thick, savoury béchamel of jamón in a thin, crisp crumb that gives way to a molten interior. Making the béchamel loose enough to be creamy yet firm enough to shape is the whole art.
Approximate, per 3 croquetas (~150g). Values vary by recipe and portion.
Ingredients
- ·100 g jamón serrano, finely chopped
- ·80 g butter
- ·90 g plain flour
- ·750 ml whole milk, warm
- ·1/2 onion, very finely chopped
- ·Pinch of nutmeg
- ·2 eggs, beaten
- ·100 g plain flour, for coating
- ·150 g fine breadcrumbs
- ·Salt and white pepper
- ·Sunflower oil, for deep-frying
Method
- 1
Melt the butter in a heavy pan over medium heat and gently cook the onion for 8 minutes until soft and translucent, without colouring.
- 2
Add the chopped jamón and stir for a minute, then add the flour and cook it out for 3-4 minutes, stirring constantly, until it smells nutty.
- 3
Add the warm milk a ladle at a time, beating hard after each addition to keep the sauce smooth, until you have a thick, glossy béchamel. Season with nutmeg, white pepper and a little salt (the jamón is salty).
- 4
Cook the mixture, stirring, for a further 8-10 minutes until it pulls cleanly away from the sides of the pan. Spread it on a tray, press cling film onto the surface and chill for at least 3 hours, or overnight, until firm.
- 5
Scoop and roll the cold mixture into small cylinders. Coat each in flour, then beaten egg, then breadcrumbs, pressing gently. For a sturdier shell, dip again in egg and crumbs.
- 6
Heat the oil to 180°C. Fry the croquetas in small batches for about 2 minutes, turning, until deep golden. Do not crowd the pan or the oil will cool.
- 7
Drain on paper and serve hot, when the centres are still molten.