Homemade Iberian Ham Croquettes

What does it include?

Ingredients

• 4 tablespoons extra virgin olive oil
• 1/2 leek finely chopped
• 70 g chopped Iberian ham
• 60 g wheat flour
• 75 ml vegetable broth
• 330 ml milk
• Grated nutmeg to taste
• 75 g flour for coating
• 2 large eggs beaten
• 75 g breadcrumbs
• Sunflower oil for frying

How to prepare it step by step?

Preparation

1. Heat the olive oil in a skillet over medium heat until shimmering.
2. Add the leek and sauté until tender but not browned.
3. Add the ham and cook for a minute, then add the flour and cook, stirring constantly, until lightly browned.
4. In a saucepan, mix the vegetable broth with the milk and heat until it starts to smoke. Gradually add a few tablespoons to the ham mixture while stirring constantly.
5. Continue adding all the liquid and cook the dough over medium heat until it thickens and comes away from the edges of the pan.
6. Season with nutmeg and black pepper to taste. Adjust salt if necessary.
7. Spread the dough on a tray and cover with plastic wrap. Let cool in the refrigerator for at least 1 hour.
8. Prepare three containers: flour, beaten egg, and breadcrumbs. Take out the cold dough and spread a little oil on your hands to make handling easier.
9. Form balls or cylinders of the desired size and coat them first in flour, then in egg, and finally in breadcrumbs.
10. Refrigerate the battered croquettes for 30 minutes before frying.
11. Heat sunflower oil to 180ºC and fry the croquettes until golden and crispy. Drain on absorbent paper and serve hot.