are small, breadcrumbed fried rolls. There are several recipes, but we have chosen the most typical, with béchamel and serrano ham. Really easy and quick, perfect for a tapa!
Olive oil, divided in ½ cup and olive oil for frying
125 gr/ ¾ cup flour
350 ml/1 ½ cups milk
100 ml/ ½ cup chicken broth
½ tsp salt
½ tsp nutmeg
1 pinch black pepper
100 g cured Spanish ham (preferably in 1 chunk), diced
2 eggs, beaten
2 tsp water
Bread crumbs, for coating
- Dice your ham as finely as possible.
- Heat the olive oil in a frying pan on medium heat. Add the flour and cook for 3 minutes stirring constantly. Keep stirring regularly and gradually pour in the milk and the chicken broth. Season with salt, nutmeg and pepper. Cook, stirring constantly, until you have a very thick and smooth sauce.
- Now that you have the béchamel, stir in the diced ham. Decrease the heat and cook for about 3 minutes, stirring constantly. Taste and adjust seasoning. Remove from heat, place the sauce in a bowl and allow cooling for 5-10 minutes. Then cover and refrigerate for at least 2-3 hours.
- Place the eggs and breadcrumbs in separate bowls. Beat the eggs with 2 teaspoons of water in a bowl. With floured hands, divide the mixture into 1-inch balls and shape into cylinders. Dip the croquettes in the beaten egg and then roll in the breadcrumbs until well coated.
- Heat the olive oil in a large frying pan. When hot, deep fry the croquettesin batches for about 2 minutes, turning several times, until golden-brown. Remove using a slotted spoon and drain on kitchen paper. Serve on a serving dish.