Ham Croquettes (Croquetas de Jamón)
8 ozcooking ham, cubed
1 Tbspdijon mustard
3 Tbspunsalted butter
1/4 cunbleached, all-purpose flour, plus more for dusting
1 1/2 cwhole milk
2 largeeggs, well beaten at room temperature
1 cdried bread crumbs (panko is best)
·kosher salt and freshly ground pepper
1 pinchfreshly ground nutmeg
·canola oil for deep frying
How to Make Ham Croquettes (Croquetas de Jamón)
- Combine ham and mustard in a food processor and pulse until it forms a smooth paste.
- Melt the butter in a heavy saucepan over medium-low heat. Add the flour and cook, stirring constantly until well blended but not browned, about 2 minutes.
- In the meantime, gently heat the milk to a gentle simmer but do not let it boil.
- Gradually stir in the milk, whisking constantly until the sauce has thickened and is pulling away from the sides of the pan. Remove from heat.
- Add the pureed ham and mix until well combined. Season with salt, pepper and nutmeg.
- Pour the mixture onto the lined baking sheet using a rubber spatula to spread evenly.
- Bring to room temperature then cover with plastic wrap and refrigerate until set, at least one hour.
- Lay out 1/2 cup of flour, beaten eggs, and bread crumbs in separate mixing bowls.
- Dust hands with flour and spoon the béchamel mixture into walnut sized pieces and roll into desired shape, about one tablespoon per croqueta.
- One by one, roll the croquetas in flour, drop into the egg mixture with a fork or slotted spoon, then transfer to bread crumbs.
- They should be completely coated in bread crumbs so they don’t leak when cooked.
- Add about 3″ of oil to a large heavy skillet. Heat over medium-high heat to 375 degrees.
- Working in batches, carefully add the croquetas.
- Gently turn until brown on all sides, about 2 minutes.
- Remove with a slotted spoon and drain on paper towels or re-purposed grocery paper bags. Serve immediately.