Croquetas de Jamón (Ham Croquettes)

Instructions

1. 1Melt the 4 tablespoons of butter in a medium saucepan over medium heat. Add the 1/2 cup of all-purpose flour and cook, stirring constantly with a whisk, for 1 to 2 minutes until it forms a paste called a roux. This step cooks the raw flour taste out.
2. 2Gradually whisk in the 2 cups of milk, a little at a time, until the mixture is completely smooth. Increase the heat slightly to bring the mixture to a gentle simmer, then reduce the heat to low. Continue to cook, stirring constantly, for 5 to 7 minutes, or until the sauce has thickened enough to coat the back of a spoon and pulls away from the sides of the pan.
3. 3Stir in the about 225 g of cooked ham (diced), the 1/4 teaspoon of ground nutmeg, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Remove the saucepan from the heat and transfer the mixture to a shallow dish. Cover the dish and refrigerate for at least 1 hour, or until completely cooled and firm. This chilling step is crucial for shaping the croquettes.
4. 4Once the ham mixture is completely cooled and firm, use your hands to shape it into small, cylindrical croquettes, about 5.08 cm long. You should have about 18-20 croquettes.
5. 5Prepare two shallow bowls. In the first bowl, lightly beat the 2 large eggs. In the second bowl, place the 1 cup of gluten-free breadcrumbs. Dip each shaped croquette first into the beaten eggs, ensuring it's fully coated, then roll it in the gluten-free breadcrumbs, pressing gently to adhere.
6. 6Pour the 2 cups of vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 175°C. Use a thermometer to check the temperature; maintaining this temperature is key for crispy croquettes.
7. 7Carefully add the breaded croquettes to the hot oil in batches, being careful not to overcrowd the pot. Fry the croquettes for 2 to 3 minutes, turning them gently halfway through, until they are a deep golden brown color and heated through. This should take about 2-3 minutes per side.
8. 8Using a slotted spoon, carefully remove the fried croquettes from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil. Serve the croquetas de jamón warm.

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