Croquetas de Jamón

Instructions

1. Step 1

   Melt the butter in a saucepan over medium heat. Add the onion and cook until soft and translucent without browning.

   Timer: 5 min (fixed)

   Ingredients used: 75.0 gr Onion, 60.0 gr Unsalted Butter

   Cookware: saucepan, Silicone spatula

2. Step 2

   Stir in ½ cup (70 gr) of the flour and cook over medium heat until it forms a smooth, pale paste.

   Timer: 2 min (fixed)

   Ingredients used: 70.0 gr All-Purpose Flour

   Cookware: saucepan, Silicone spatula

3. Step 3

   Gradually whisk in the milk until smooth. Add the nutmeg, black pepper, and salt, then cook over medium heat, stirring constantly, until the béchamel is very thick and pulls away from the pan.

   Timer: 8 min (fixed)

   Ingredients used: 0.5 gr Black Pepper, 0.5 gr Nutmeg, 3.0 gr Salt, 500.0 ml Whole Milk

   Cookware: saucepan, Silicone spatula, whisk

4. Step 4

   Fold in the Serrano ham and cook just until evenly distributed and the mixture is thick enough to hold its shape.

   Timer: 1 min (fixed)

   Ingredients used: 150.0 gr Ham

   Cookware: saucepan, Silicone spatula

5. Step 5

   Spread the croquette mixture in a shallow baking dish. Press plastic wrap directly against its surface and let it cool for 30 minutes.

   Timer: 30 min (fixed)

   Cookware: baking dish, plastic wrap

6. Step 6

   Refrigerate the covered mixture until cold and firm.

   Timer: 120 min (fixed)

   Cookware: baking dish, plastic wrap

7. Step 7

   Place the remaining ½ cup (60 gr) of flour in one shallow dish. Beat the eggs in a second dish and place the breadcrumbs in a third.

   Timer: 3 min (fixed)

   Ingredients used: 60.0 gr All-Purpose Flour, 2.0 piece Egg, 150.0 gr Plain Dry Breadcrumbs

   Cookware: mixing bowl, Shallow Dish, whisk

8. Step 8

   Divide the chilled mixture into 20 portions and shape each into a short cylinder. Coat each portion in flour, egg, and breadcrumbs, then arrange on a tray.

   Timer: 20 min (fixed)

   Cookware: Shallow Dish, tray

9. Step 9

   Pour the sunflower oil into a deep saucepan and heat it over medium heat to 175°C.

   Timer: 8 min (fixed)

   Ingredients used: 1000.0 ml Sunflower Oil

   Cookware: Deep saucepan, Kitchen thermometer

10. Step 10

    Fry the croquettes in small batches until crisp and evenly golden, allowing the oil to return to 175°C between batches. Lift them out with a slotted spoon and drain on a wire rack.

    Timer: 12 min (fixed)

    Cookware: Deep saucepan, Kitchen thermometer, slotted spoon, tray, wire rack