25-30
Servings:
2
hours
Difficulty:
medium
Ingredients
- 1 liter of whole milk
- 100 grams of flour
- 100 g of AIRA clarified butter
- Nutmeg
- 250 g of Serrano ham (or other filling of your choice)
- Salt
- Pepper
- Eggs
- Breadcrumbs
Step by step
1. Prepare the croquette base
Melt the AIRA clarified butter together with the oil in a large frying pan.
2. Prepare the béchamel
Add the sifted flour and cook until it loses its raw taste. Gradually add the milk, stirring constantly, until you achieve a creamy croquette mixture with the desired consistency.
3. Add the seasoning
Season with salt and black pepper and add a pinch of nutmeg. Stir well to combine all the ingredients.
4. Add the ham
Add the ham, cut into small pieces, and cook the mixture for approximately 12 minutes, stirring until it begins to pull away from the sides of the pan.
5. Let the mixture cool
Transfer the croquette mixture to a tray and cover it with cling film, pressing the film directly onto the surface of the mixture to prevent a skin from forming.
If you prefer not to use cling film, you can brush the surface with a little melted AIRA clarified butter.
Allow the mixture to cool before shaping the croquettes. Ideally, leave it to rest in the refrigerator overnight.
6. Shape and coat the croquettes
Once the mixture is thoroughly chilled, shape the croquettes by taking small portions and using two spoons to form them.
Dip each croquette first in beaten egg and then coat it with breadcrumbs, making sure it is evenly covered.
7. Fry the croquettes
Fry the croquettes in plenty of hot oil until golden brown and crispy on the outside.
Once ready, remove them from the oil and place them on kitchen paper to absorb any excess oil.
They are ready to serve and enjoy!
