Croquetas de Jamón

Ingredients

• unsalted butter60 g
• yellow onion1 small, very finely diced
• jamón serrano150 g, finely diced (plus the rind if you have it)
• all-purpose flour90 g
• whole milk700 ml, warmed
• freshly grated nutmega few rasps
• fine sea salt and white pepperto taste
• large eggs2, beaten
• fine dry breadcrumbs200 g
• mild olive oil or sunflower oilfor deep frying

Steps

1. 1

   Melt butter and sweat onion.

   Melt the butter in a heavy saucepan over medium-low heat. Sweat the onion with a pinch of salt until completely soft and translucent, about 10 minutes — no color.

2. 2

   Add jamón and cook flour.

   Add the diced jamón and stir for a minute to render its fat into the butter. Sprinkle in the flour and cook, stirring constantly, for 3 minutes to toast out the raw taste.

3. 3

   Add warm milk and cook masa.

   Pour in the warm milk in a thin stream, whisking hard to keep the roux smooth. Switch to a wooden spoon and cook, stirring without stopping, until the masa pulls cleanly from the sides of the pan, 12–15 minutes.

4. 4

   Season and chill the mixture.

   Season with nutmeg, salt, and white pepper. Spread onto an oiled tray, press cling film directly onto the surface, and refrigerate until firm, at least 4 hours or overnight.

5. 5

   Shape and bread the croquetas.

   Scoop tablespoons of the chilled masa and roll into small logs. Dip each in beaten egg, then roll in breadcrumbs, pressing to coat completely.

6. 6

   Fry croquetas until golden.

   Heat the oil to 180°C / 355°F. Fry the croquetas in small batches until deeply golden, about 90 seconds, turning once. Drain on paper and salt lightly. Serve hot.