Ham croquetas

Ingredients

• 75g Plain Flour
• 2 large Egg
• 75g Breadcrumbs
• For frying Sunflower Oil
• 4 tbsp Extra Virgin Olive Oil
• 1/2 Leek
• 70g jamón ibérico
• 75 ml Vegetable Stock
• 330ml Milk
• Grated Nutmeg

Instructions

1. To make the filling, heat the olive oil in a wide pan over medium heat until shimmering. Add the finely chopped leek and cook until soft, without colouring. Stir in the chopped ham and cook for about 1 minute, mixing well.
2. Add the flour and cook over medium heat for around 5 minutes, stirring regularly, until the mixture turns golden but does not brown.
3. In a separate pan, heat the vegetable stock and milk until hot but not boiling. Season with a little grated nutmeg. Gradually add the hot liquid to the pan, a few tablespoons at a time, stirring constantly to keep the mixture smooth.
4. Once all the liquid has been incorporated, continue cooking for about 10 minutes until the mixture is very thick and pulls away from the sides of the pan. Season with black pepper and adjust the salt carefully, bearing in mind the saltiness of the ham.
5. Spread the mixture evenly over a tray or shallow dish (about 30 × 20 cm). Once the steam has subsided, cover the surface directly with cling film to prevent a skin forming. Leave to cool completely, then refrigerate for at least 1 hour.
6. When ready to shape the croquetas, set out three bowls - one with flour, one with beaten eggs and one with breadcrumbs. Lightly oil your hands and shape the mixture into walnut-sized balls.
7. Coat each croqueta in flour, then egg, then breadcrumbs. Place on a tray and chill for a further 30 minutes.
8. Heat the sunflower oil in a deep fryer or heavy-based saucepan to 180°C. Fry the croquetas in batches of 5–6 until golden all over. Drain on kitchen paper and serve immediately.

instructions_source: editorial-classic