Croquetas de Jamón

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Melt the unsalted butter in a large saucepan or skillet over medium heat.

   Ongeveer 2 min

2. 2

   Add the finely diced cured ham to the pan and sauté for 2-3 minutes until lightly crisp.

   Ongeveer 3 min

3. 3

   Sprinkle in the all-purpose flour and stir continuously for 2 minutes to create a roux, cooking out the raw flour taste.

   Ongeveer 2 min

4. 4

   Gradually whisk in the warm whole milk, a little at a time, ensuring no lumps form.

   Ongeveer 5 min

   Tip van de kok: Adding warm milk helps prevent lumps.

5. 5

   Continue to cook, stirring constantly, until the béchamel sauce thickens considerably and pulls away from the sides of the pan, about 5-7 minutes.

   Ongeveer 7 min

   Tip van de kok: The mixture should be very thick, almost like a dough.

6. 6

   Stir in the grated nutmeg, salt, and freshly ground black pepper.

   Ongeveer 1 min

   Tip van de kok: Taste and adjust seasoning if needed.

7. 7

   Transfer the croquette mixture to a shallow dish, cover with plastic wrap directly touching the surface to prevent a skin from forming, and refrigerate for at least 2 hours, or until thoroughly chilled and firm.

   Ongeveer 2 uur

   Tip van de kok: Chilling is crucial for easy shaping.

8. 8

   Once chilled, prepare a breading station: place the fine breadcrumbs in one shallow dish and the beaten egg in another.

   Ongeveer 2 min

9. 9

   Scoop about a tablespoon of the mixture and gently shape it into an oval or cylindrical croquette.

   Ongeveer 10 min

   Tip van de kok: Lightly oil your hands to prevent sticking.

10. 10

    Dip each croquette first into the beaten egg, allowing excess to drip off, then roll it in the breadcrumbs, ensuring it is fully coated.

    Ongeveer 5 min

    Tip van de kok: Press the breadcrumbs gently to adhere well.

11. 11

    Heat the vegetable oil in a deep pot or Dutch oven to 170-175°C (340-350°F).

    Ongeveer 5 min

    Tip van de kok: Use a thermometer for accurate oil temperature.

12. 12

    Fry the croquettes in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.

    Ongeveer 10 min

    Tip van de kok: Do not overcrowd the pot, as this will lower the oil temperature.

13. 13

    Remove the fried croquettes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

14. 14

    Serve immediately while hot.