Ingredients
- 150 g serrano ham, diced
- 1/2 onion
- 70 g butter
- 90 g wheat flour
- 600 g whole milk
- A pinch of nutmeg
- Salt and pepper to taste
- 2 beaten eggs
- Breadcrumbs for coating
- Olive oil for frying
Step-by-step
Using a different robot? Switch it here:
- Put the onion in the mixing bowl and chop 4 sec/speed 5.
- Add the butter and saute 5 min/120°C/speed 1.
- Add the ham and saute 3 min/120°C/speed 1.
- Add the flour and toast 2 min/120°C/speed 2.
- Add the milk, nutmeg, salt and pepper and set 12 min/100°C/speed 4.
- Pour the bechamel into a dish, cover with cling film touching the surface and chill in the fridge for 3 hours.
- Shape the croquettes, dip them in beaten egg and then in breadcrumbs.
- Fry in plenty of hot oil until golden.
- Drain on absorbent paper and serve hot.
Tips
- Coat twice in breadcrumbs for extra crunch.
- You can freeze the shaped croquettes before frying.
- Keep the oil at 180°C so they do not split while frying.
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