Crispy Spanish Ham Croquettes

Por Spain on a Fork · 45 min

Ingredientes

Modo de preparo

1. Heat the olive oil in a medium frying pan over medium heat.
2. Add the onion and garlic and cook, stirring, for 2 to 3 minutes until the onion is slightly translucent.
3. Add 30 g flour and stir for 2 minutes, then slowly add the 240 ml milk, stirring constantly.
4. When you have a thick paste, take the pan off the heat and stir in the chopped ham, a dash of nutmeg, and a little salt and black pepper until well mixed.
5. Transfer to a bowl, cover with cling film and chill in the freezer for at least 30 minutes.
6. Meanwhile, set up three bowls: flour in the first, egg beaten with 15 ml milk and seasoned with salt and pepper in the second, and breadcrumbs in the third.
7. Shape the chilled mixture: squeeze a spoonful in your hands to bind it, then roll into a cylinder about the size of a large egg. If it is too sticky, return it to the freezer for 15 to 30 minutes.
8. Coat each croquette in flour, then egg, then breadcrumbs, making sure each is fully covered.
9. Heat the 240 ml olive oil in the same pan over medium heat until hot but not smoking.
10. Fry the croquettes in a single layer, in batches, for 3 minutes per side or until golden and crispy all over. Drain each batch on paper towels.
11. Serve hot or warm, garnished with fresh parsley.

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