Homemade Jamón Croquettes

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (150g) finely chopped jamón 1 cup (150g) finely chopped jamón
• 1/2 cup (50g) breadcrumbs 1/2 cup (50g) breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 20g (2g sugars)
• Protein: 10g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a saucepan, heat the milk until hot but not boiling.
2. 2.
   In a separate large saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.
3. 3.
   Gradually whisk in the hot milk, nutmeg, black pepper, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
4. 4.
   Remove the saucepan from heat and stir in the finely chopped jamón. Mix well until the jamón is evenly distributed.
5. 5.
   Transfer the mixture to a shallow dish and let it cool to room temperature. Then cover and refrigerate for at least 2 hours or until firm.
6. 6.
   Once the mixture is firm, shape it into small cylinders or balls.
7. 7.
   Dip each croquette into the beaten eggs, then roll them in breadcrumbs until fully coated.
8. 8.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per batch.
9. 9.
   Remove the croquettes from the oil and drain them on a paper towel-lined plate.
10. 10.
    Serve the Jamón Croquettes hot and enjoy!

Treat your ingredients with care...

• Jamón — Use high-quality jamón for the best flavor. If you can't find jamón, you can substitute it with prosciutto or cooked ham.

Tips & Tricks

• To make the croquettes extra crispy, you can double coat them by dipping them in beaten eggs and breadcrumbs twice.
• If the croquette mixture is too soft to shape, refrigerate it for a longer period until it firms up.
• Serve the croquettes with a side of aioli or a tangy tomato sauce for dipping.

Serving advice

Serve the Jamón Croquettes as a tapas dish or appetizer. They are best enjoyed hot and crispy.

Presentation advice

Arrange the golden Jamón Croquettes on a platter, garnished with fresh parsley or a sprinkle of paprika for an attractive presentation.