Croquetas de Jamón (Ham Croquettes)

Ingredients

• 4 tbsp Butter
• 1/2 cup All-purpose flour
• 2 cups Whole milk
• 1/4 tsp Nutmeg
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 4 oz Spanish ham (Jamón Serrano or Ibérico), diced
• 2 large Eggs
• 1 cup Gluten-free breadcrumbs
• 1 cup Olive oil (for frying)

Instructions

1. 1In a medium saucepan, melt the 4 tbsp of butter over medium heat. Whisk in the 1/2 cup of all-purpose flour and cook, whisking constantly, for 1 to 2 minutes until it forms a smooth paste called a roux.
2. 2Gradually whisk in the 2 cups of whole milk, a little at a time, until the mixture is completely smooth. Bring the sauce to a simmer over medium heat, stirring constantly, and cook for 5 to 7 minutes, or until it has thickened enough to coat the back of a spoon.
3. 3Stir in the 1/4 tsp of nutmeg, 1/2 tsp of salt, and 1/4 tsp of black pepper. Remove the saucepan from the heat and stir in the 4 oz of diced Spanish ham.
4. 4Pour the ham and béchamel mixture into a shallow dish. Press plastic wrap directly onto the surface of the mixture to prevent a skin from forming, and refrigerate for at least 2 hours, or preferably overnight, until the mixture is firm and cold.
5. 5Once the mixture is firm, use a tablespoon to scoop out portions and roll them into small cylinder or oval shapes. In one shallow bowl, whisk the 2 large eggs. In another shallow bowl, place the 1 cup of gluten-free breadcrumbs.
6. 6Dip each shaped croquette first into the whisked eggs, letting any excess drip off, then roll it in the gluten-free breadcrumbs, making sure it is completely coated. Repeat this process for all the croquettes.
7. 7Heat the 1 cup of olive oil in a large skillet over medium heat until it reaches 350°F (175°C). Carefully place several croquettes into the hot oil, being careful not to overcrowd the skillet. Fry the croquettes in batches for about 2 to 3 minutes per side, until they are golden brown and crispy.
8. 8Using a slotted spoon, transfer the fried croquettes to a plate lined with paper towels to drain any excess oil. Serve the croquetas de jamón immediately while they are hot and crispy.

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