Universally found on nearly every Spanish restaurant’s menu is croquetas de jamón, a crunchy morsel of food with a delicious creamy filling.
- Half an onion
- Two eggs (hard-boiled)
- Four tbsp olive oil
- Three oz of serrano ham (pieces)
- ¼ tsp salt
- ¼ cup olive oil
- Three oz of flour (all-purpose)
- ½ liter of milk
- One tsp of salt
- Two eggs (medium)
- Breadcrumbs (dried)
- One cup of vegetable oil
Peel and chop the hard-boiled eggs, dice half an onion, and finely chop the serrano ham.
Fry the ham, onions, and eggs in a quarter cup of olive oil with a 1/4 teaspoon of salt for around 10-12 over low heat.
Add the all-purpose flour and cook over low heat for three to five minutes, constantly whisking with a balloon whisk until the mixture is smooth and turns a light, golden color.
Slowly (1/4 a cup for each time), add the room temperature milk to the pot with the mixture, and cook over medium heat, continually whisking—season with one teaspoon of salt.
Bring it to a boil and cook over medium heat for four to five minutes, stirring continuously (taste and add more salt if needed). If the béchamel sauce is gritty, use the blender to make it smooth.
Set the béchamel aside and let it cool for around three hours or until it is firm.
Whisk the eggs in a bowl and put breadcrumbs on a plate.
Make tablespoon-sized elongated-balls of the mixture and dip in the whisked egg before rolling in the breadcrumbs. Repeat, dipping the croquettes in the egg and again rolling in the breadcrumbs.
Heat a cup of vegetable oil in a pan and fry the croquettes until golden brown, about one or two minutes on each side.