Croquetas de Jamón

Instructions

1. 1

   Sauté the Ham: In a large, heavy-bottomed pan, melt the butter with the olive oil over medium heat. Add the finely diced jamón and sauté for 2 minutes to release its fats and flavor.

2. 2

   Make the Roux: Whisk in the flour and cook continuously for 3-4 minutes to eliminate the raw flour taste. The mixture will look like wet sand.

3. 3

   Build the Bechamel: Gradually pour in the warm milk, about 1/2 cup at a time, whisking vigorously after each addition to prevent lumps. Once all milk is added, lower heat and simmer for 15-20 minutes, stirring constantly until the dough is thick and pulls cleanly from the sides of the pan. Season with nutmeg, pepper, and a tiny pinch of salt (the ham is already salty).

4. 4

   Chill the Dough: Pour the hot dough onto a lightly oiled baking sheet or shallow dish. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight.

5. 5

   Shape and Bread: Scoop a spoonful of the cold dough and shape it into a small cylinder or oval using your hands. Roll lightly in flour, dip into the beaten eggs to coat completely, and finally roll in breadcrumbs, ensuring no gaps.

6. 6

   Fry to Golden Perfection: Heat the frying oil to 180°C (350°F). Fry the croquetas in small batches for 2-3 minutes, turning gently, until deep golden brown and crispy outside. Drain on paper towels and serve hot.