Jamon & wild garlic croquetas

Ingredients

• 150g Wild Garlic Leaves
• 350g Milk
• 45g Olive Oil
• 65g Flour
• 35g manchego
• 80g jamón ibérico
• 1 Egg
• 75g Breadcrumbs
• 1 L Vegetable Oil

Instructions

1. Wash the wild garlic leaves thoroughly in a colander. Pour boiling water over them just to wilt, then immediately refresh under cold running water. Squeeze out the excess moisture and finely chop.
2. Gently heat the milk in a saucepan until just steaming, without boiling. In a separate wide pan, heat the olive oil, add the flour and cook for 2–3 minutes, stirring constantly, until lightly golden.
3. Gradually add the warm milk a little at a time, whisking well to keep the sauce smooth. Cook for a further 1–2 minutes until thick and silky, with no raw flour taste. Season with salt and pepper.
4. Stir in the grated Manchego, chopped jamón and wild garlic until evenly combined. Spread the mixture onto a lightly oiled tray or dish, cover directly with cling film and chill for at least 1 hour, or up to 24 hours.
5. Divide the chilled mixture into 18–20 equal portions. Lightly oil your hands and roll into neat balls. Place on a tray and freeze for 30 minutes to firm up.
6. Beat the egg with a little seasoning in a shallow dish and place the breadcrumbs in another. Dip each croqueta into the egg, then coat in the breadcrumbs. At this stage, the croquetas can be frozen for up to 3 months.
7. Heat the vegetable oil in a deep, heavy-based pan to 170°C, making sure the pan is no more than one third full. Fry the croquetas in batches for 2–3 minutes until deep golden. If cooking from frozen, lower the temperature to 160°C and fry for a little longer until piping hot inside. Drain on kitchen paper and serve warm.

instructions_source: editorial-classic