Croquetas de Jamón
Crispy Spanish croquettes filled with thick béchamel and Jamón Serrano. Cooking the béchamel until it's noticeably thicker than a normal sauce lets the croquettes hold their shape when fried instead of collapsing in the hot oil.
Ingredients
Instructions
Melt butter, add flour, cook 3 minutes. Add warm milk gradually, stirring vigorously until very thick — much thicker than normal béchamel.
Stir in jamón. Season with salt, pepper and nutmeg.
Spread in a tray, press cling film onto surface. Refrigerate 2+ hours.
Shape into small cylinders. Dip in egg then breadcrumbs — twice for a thicker coating.
Deep-fry at 180°C for 3 minutes until deep golden.
Serve hot.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.