Ham Croquettes (Croquetas de Jamón)
- 8 oz
- cooking ham, cubed
- 1 Tbsp
- dijon mustard
- 3 Tbsp
- unsalted butter
- 1/4 c
- unbleached, all-purpose flour, plus more for dusting
- 1 1/2 c
- whole milk
- 2 large
- eggs, well beaten at room temperature
- 1 c
- dried bread crumbs (panko is best)
- kosher salt and freshly ground pepper
- 1 pinch
- freshly ground nutmeg
- canola oil for deep frying
How to Make Ham Croquettes (Croquetas de Jamón)
- 1Combine ham and mustard in a food processor and pulse until it forms a smooth paste.
- 2Melt 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.
- 3In the meantime, gently heat the milk to a gentle simmer but do not let it boil.
- 4Gradually stir in the milk, whisking constantly until the sauce has thickened and is pulling away from the sides of the pan. Remove from heat.
- 5Add the pureed ham and mix until well combined. Season with salt, pepper and nutmeg.
- 6Pour the mixture onto the lined baking sheet using a rubber spatula to spread evenly.
- 7Bring to room temperature then cover with plastic wrap and refrigerate until set, at least one hour.
- 8Lay out 1/2 cup of flour, beaten eggs, and bread crumbs in separate mixing bowls.
- 9Dust hands with flour and spoon the béchamel mixture into walnut sized pieces and roll into desired shape, about one tablespoon per croqueta.
- 10One by one, roll the croquetas in flour, drop into the egg mixture with a fork or slotted spoon, then transfer to bread crumbs.
- 11They should be completely coated in bread crumbs so they don’t leak when cooked.
- 12Add about 3″ of oil to a large heavy skillet. Heat over medium-high heat to 375 degrees.
- 13Working in batches, carefully add the croquetas.
- 14Gently turn until brown on all sides, about 2 minutes.
- 15Remove with a slotted spoon and drain on paper towels or re-purposed grocery paper bags. Serve immediately.