Croquetas de Jamón Serrano

Step 1/3

• ½ onion
• 125 g Serrano ham
• 2 tbsp butter
• 25 ml extra-virgin olive oil
• 60 g flour
• ½ pinch nutmeg
• 120 g whole milk

• cutting board
• knife
• frying pan
• baking pan
• spatula
• plastic wrap

First, finely dice the onion and finely chop Serrano ham. Heat butter and olive oil in a pot and sauté the onion cubes until translucent. Add Serrano ham and briefly fry it, then stir in flour and toast briefly. Then, gradually add milk while stirring constantly, stir in a pinch of nutmeg, and simmer until a thick, creamy mixture forms. Pour this into a greased mold, let it cool, cover with plastic wrap, and refrigerate for at least approx. 4 hrs. (preferably overnight).

Step 2/3

• 1 eggs
• flour (for coating)
• panko breadcrumbs (for coating)

• 3 bowls

Form small rolls from cooled mixture with your hands. Prepare a breading station and coat rolls one by one, first in flour, then in beaten egg, and finally in breadcrumbs.

Step 3/3

• oil (for frying)
• aioli (for serving)

• frying pan
• slotted spoon

Then, heat up oil in pot or deep pan and deep-fry breaded croquetas in the hot oil for approx. 5 min. until golden brown, turning once. Drain on paper towels and serve warm with some aioli.

Enjoy your meal!