Kroket Jamon

Name: Kroket Jamon
Cuisine: spanish
Ingredients: 50 g unsalted butter; 60 g all-purpose flour; 600 ml whole milk, warm; 150 g jamón ibérico or serrano, finely diced; 1 small onion, finely minced; 1/4 tsp freshly grated nutmeg; 1 tsp salt; 1/2 tsp black pepper; 100 g all-purpose flour (for coating); 2 large eggs, beaten; 150 g fine breadcrumbs (panko or pan rallado); 500 ml olive oil (for deep frying); 1 tbsp olive oil (for sautéing onion)

MBG-eligible

Ham Croquettes

Kroket Jamon — Photo: Ianare, CC BY-SA 3.0 · wikimedia-commons

Ingredients

50 g unsalted butter
60 g all-purpose flour
600 ml whole milk, warm
150 g jamón ibérico or serrano, finely diced
1 small onion, finely minced
1/4 tsp freshly grated nutmeg
1 tsp salt
1/2 tsp black pepper
100 g all-purpose flour (for coating)
2 large eggs, beaten
150 g fine breadcrumbs (panko or pan rallado)
500 ml olive oil (for deep frying)
1 tbsp olive oil (for sautéing onion)

Instructions

1Sauté minced onion in 1 tbsp olive oil over low heat until translucent, 5 minutes; add diced jamón and cook 1 minute more.
2In a heavy saucepan, melt butter over medium heat; whisk in 60 g flour and cook 2 minutes without browning to form a roux.
3Gradually whisk in warm milk, 100 ml at a time, ensuring smooth incorporation before each addition; simmer 8-10 minutes until thickened to a heavy cream consistency.
4Stir in jamón-onion mixture, nutmeg, salt, and pepper; cook 2 minutes more, then spread bechamel in a shallow dish, cover with plastic wrap touching surface, and refrigerate 4 hours or overnight.
5Shape chilled bechamel into 3 cm logs or ovals using two spoons or hands dusted with flour.
6Coat each croqueta: dredge in flour, dip in beaten egg, then press into breadcrumbs; repeat egg and breadcrumb for double coating.
7Heat olive oil in a deep pan to 180°C (350°F); fry croquetas in batches 2-3 minutes until golden brown, turning once.
8Drain on wire rack; serve immediately while hot and creamy inside.

Source: llm-generated