Equipment
* optional
Ingredients
Bechamel Filling
- 500 ml whole milk
- 50 g unsalted butter
- 15 ml olive oil
- 50 g white onion, finely minced
- 150 g jamon serrano, finely diced
- 60 g all-purpose flour
- ground nutmeg
- kosher salt
- black pepper
Breading
- 100 g all-purpose flour
- 2 eggs, lightly beaten
- 150 g fine breadcrumbs
Frying
- 500 ml light olive oil
Nutrition (per serving)
Method
Gently warm the milk in a small saucepan over medium-low heat or in the microwave until steaming but not boiling. Keep warm.
Melt the butter with the olive oil in a large heavy-bottomed saucepan over medium heat. Add the minced onion and saute for 4 to 5 minutes until completely softened and translucent.
Add the diced jamon to the saucepan and saute for 1 minute to release its fats and infuse the oil with flavor.
Sprinkle the flour over the onion and jamon mixture. Stir continuously for 3 to 4 minutes to create a roux and cook out the raw flour taste. Do not let the flour brown.
Gradually whisk in the warm milk, pouring in about 100ml at a time. Whisk vigorously after each addition to ensure a smooth, lump-free mixture. Cook the bechamel for 10 to 15 minutes, stirring constantly until it thickens dramatically and pulls away cleanly from the sides of the pan.
Remove from heat and stir in the nutmeg, black pepper, and salt to taste.
Pour the hot dough into a lightly oiled shallow dish. Press a sheet of plastic wrap directly onto the surface of the dough to prevent a skin from forming. Cool to room temperature, then refrigerate for at least 4 hours until very firm.
Using your hands or two spoons, scoop out roughly 30g portions of the chilled dough and shape them into small cylinders or logs. Place the shaped croquetas on a clean tray.
Set up a breading station with three shallow bowls: flour, lightly beaten eggs, and breadcrumbs. Roll each croqueta in the flour, shaking off excess, then dip completely in the egg, and finally coat evenly with breadcrumbs. Wash hands thoroughly after handling the raw eggs.
Heat the frying oil in a deep pan to exactly 180°C/350°F. Fry the croquetas in small batches of 4 or 5 for about 2 to 3 minutes, turning them carefully until they are deep golden brown. Ensure the interior reaches at least 74°C/165°F so the center is perfectly molten and safe to consume.
Use a slotted spoon to carefully remove the croquetas from the oil and transfer them to a plate lined with paper towels to drain excess fat. Serve immediately while hot.
Chef's Notes
- Infusing the milk with a leftover cured jamon bone for 20 minutes before making the bechamel adds an incredible depth of flavor and authenticity to the final dish.
- Patience is crucial when developing the roux. Cooking the flour and butter mixture for a full 3 to 4 minutes eliminates any chalky, raw flour taste while establishing a sturdy base.
- When shaping the croquetas, lightly coating your hands with olive oil or using two large spoons in a quenelle motion will prevent the delicate dough from sticking.
- For an extra shatterproof crust that thoroughly prevents bursting in the fryer, employ a double-breading technique: coat in flour, egg, and breadcrumbs, then dip back into the egg and breadcrumbs a second time.
Storage
Refrigerator: 3 days — Store fully chilled and unbreaded, or fully cooked. Raw breaded croquetas can become soggy.
Freezer: 3 months — Freeze breaded but uncooked croquetas in a single layer before transferring to an airtight container. Fry directly from frozen, adding 2 minutes to cook time.
Reheating: Reheat cooked croquetas in a 180°C/350°F oven for 10-15 minutes until hot and crispy. Avoid microwaving to preserve the crust.
