CRISPY Spanish Ham Croquettes (Croquetas de Jamón)

Deliciosas croquetas tradicionales de jamón con un exterior crujiente y un interior cremoso.

📝 Ingredients

• 2 tbsp extra virgin olive oil (30 ml)
• 1 small onion (finely chopped)
• 3 cloves garlic (roughly chopped)
• 1/4 cup all purpose flour (30 grams)
• 1 cup low fat milk (240 ml)
• 3.5 oz sliced Spanish ham "Jamon Iberico" (finely chopped) (100 grams)
• dash nutmeg
• sea salt & black pepper
• 1/2 cup all purpose flour (60 grams)
• 1 large egg
• 1 tbsp milk (15 ml)
• 1 cup plain breadcrumbs (100 grams)
• sea salt & black pepper
• 1 cup virgin olive oil (240 ml)
• fresh parsley for garnish

👨‍🍳 Instructions

1. 1Heat a medium-sized fry pan with a medium heat and add in the extra virgin olive oil
2. 2After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 2 to 3 minutes and the onions are slightly translucent, add in 1/4 cup (30 grams) flour and continue to mix together for 2 minutes, then slowly add in the milk while mixing continuously
3. 3Once all the milk has been added and you've ended up with a thick paste, turn off the heat, add in the chopped Spanish ham, a dash of nutmeg, and a kiss of salt & black pepper, and mix together until well mixed
4. 4Transfer the mixture into a bowl and cover with saran wrap, add into the freezer for at least 30 minutes
5. 5In the meantime, prep the breading station, add the flour into a bowl, crack the egg into a separate bowl, add in the milk, and season with salt & pepper and whisk together, and add the breadcrumbs into a third separate bowl
6. 6After leaving the mixture for 30 minutes in the freezer, start shaping the croquettes, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients are well bound together, and then shape it into a cylinder the size of a large egg (if you see your mixture is too sticky, just add it back to the freezer for another 15 to 30 minutes)
7. 7Coat each croquette, first in the flour, then into the egg wash, and finally into the breadcrumbs, making sure at each stage they are fully coated all around
8. 8Heat the same fry pan with a medium heat and add in the virgin olive oil
9. 9Once the oil is nice and hot but not smoking, add in the croquettes, all in a single layer, cook in batches, fry for 3 minutes per side or until golden and crispy all around, and as you finish each batch, transfer into a dish with paper towels
10. 10Serve hot or warm, garnished with fresh parsley, enjoy!