For the dough
- 7 oz. (200g) serrano ham, cubed
- 3 tbsp. butter
- 1/4 cup (35g) all-purpose flour
- 1 1/2 cups (360ml) milk
- salt, pepper, nutmeg
For the coating & frying
- 2 large eggs
- 1/2 cup (70g) all-purpose flour
- 1 cup (100g) bread crumbs
- vegetable oil for frying
- Cut the serrano ham in small cubes and set aside. Add the butter in a saucepan over medium heat. Add the flour and cook while stirring constantly for about 2 minutes – be careful not to burn the mixture. Add the milk gradually and mix constantly until all is well combined and the mixture thickens and pulling away from the sides. Add the cubed ham, season with salt, pepper and nutmeg and mix until all is well combined. Transfer the dough to a large plate and spread so you get a flat disc. Let cool down to room temperature, cover with plastic wrap and place in the fridge for at least 1 hour or over night.
- Prepare tree bowls – the first one with the whisked egg, the second with the flour and the third with the breadcrumbs. Take about a tablespoon of the dough and roll into shape – that can be round or oval. Roll in the flour (they should only be lightly floured), then in the whisked egg and finally in the breadcrumbs – they should be completely coated so they don’t leak when cooked. Set aside and repeat until all dough is used.
- Add oil to a saucepan (the higher the edge of the saucepan the better) – you should have enough oil there so the coquetas can take a swim while frying. Heat up the oil over medium-high heat. The oil should not be super hot, or the croquetas burn fast. Work in batches – carefull add 2-3 croquetas to the saucepan and fry from all sides until golden brown. Take out and let drain on paper towels. Serve warm for example with cranberry sauce. Leftover croquetas can be stored in the fridge for up to 2 days. Heat them up again in the microwave before serving.
- ¡Buen provecho!