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Ham croquetas

Ingredients

  1. Step 1 75g plain flour
  2. Step 2 2 large free-range eggs , beaten
  3. Step 3 75g dried breadcrumbs
  4. Step 4 sunflower oil , for frying
  5. Step 5 4 tbsp extra virgin olive oil
  6. Step 6 ½ small leek , diced as small as possible
  7. Step 7 70g jamón Ibérico or other air-dried ham, diced very small
  8. Step 8 60g plain flour
  9. Step 9 75ml ham stock or vegetable stock
  10. Step 10 325ml full-fat milk
  11. Step 11 freshly grated nutmeg
Ham croquetas
Calories: 99 Carbohydrate: 9 g Protein: 3 g Fat: 6 g
Cook time: 60 minutes Prep time: 25 minutes Total time: 85 minutes Servings: 1520

TAGS

Side Dish Snack Starter Spanish Canape Canape Corquette Croqueta Croquette Drinks party Ham croquette Jamon José Pizarro Light bite Nibble Party food Spanish Tapa Tapa

Directions

  1. Step 1 To make the filling, heat the olive oil in a pan until it starts to shimmer. Add the leek and sauté until soft but not coloured. Stir in the ham with a wooden spoon, fry for 1 min, then stir in the flour and fry over a medium heat, stirring occasionally, until the mixture is golden but not burnt - this will take about 5 mins.
  2. Step 2 Meanwhile, combine the stock and milk in a small pan and heat until steaming but not boiling. Season with a few scrapes of nutmeg. Gradually add the liquid, a few tbsp at a time, stirring constantly.
  3. Step 3 Once you've incorporated all the milk stock, continue to cook the filling over a medium heat for about 10 mins or until it thickens and leaves the sides of the pan when you stir it.
  4. Step 4 Season with black pepper, taste and adjust the salt if necessary - the ham can be very salty to start with. The filling is now done: it has to be really thick because you don't want the croquetas to turn into pancakes.
  5. Step 5 Smooth the mixture onto a baking tray (30 x 20cm is fine). Once it has stopped steaming, cover with cling film to stop it drying out. Leave to cool before putting it in the fridge for 1 hr.
  6. Step 6 When you're ready for the next stage, line up three bowls: the first filled with the flour, the second with beaten egg and the third with breadcrumbs. Take the ham mixture out of the fridge. Put a little bit of olive oil on your hands to make it easier to roll the croquetas.
  7. Step 7 Roll a spoonful of the mixture between your palms. The size and shape of the croquetas is up to you, but the easiest is a walnut-sized ball. Then begin coating as follows.
  8. Step 8 Dunk the croquetas into the flour - you want a dusting - followed by the egg, then the breadcrumbs. Put them on a tray and, when you've used up all the mixture, place in the fridge for 30 mins.
  9. Step 9 If you have a deep-fat fryer, heat the oil to 180C and fry for a couple of mins. If not, heat the oil in a deep, heavy-bottomed saucepan until it starts to shimmer. Then add 5-6 croquetas at a time and fry until golden all over. Once cooked, drain on kitchen paper and eat straight away.