Ham croquetas

Method15 steps

1. 1

   Step 1: Trim and thoroughly wash the half leek, then finely chop it. Heat all four tablespoons extra-virgin olive oil in a pan until shimmering, add the actual chopped leek and sauté until soft without colouring.

   Uses 4 tbsp Extra Virgin Olive Oil · 1/2 Leek

2. 2

   Step 2: Finely chop all seventy grams jamón ibérico (70g). Stir the actual chopped ham into the cooked leek and fry for one minute. Add only the sixty grams FILLING flour (60 g), stirring over medium heat for about five minutes until the actual roux is golden without burning.

   Uses The actual cooked leek and all its used pan oil · 70g jamón ibérico · 60 g plain flour for filling only

3. 3

   Step 3: In a separate small pan, combine all seventy-five millilitres prepared vegetable stock (75 ml) and three hundred and thirty millilitres milk (330ml). Heat until steaming without boiling and add a few scrapes freshly grated nutmeg.

   Uses 75 ml Vegetable Stock · 330ml Milk · A few scrapes freshly grated nutmeg for filling

4. 4

   Step 4: Gradually add the actual hot milk-stock-nutmeg liquid to the actual golden roux a few tablespoons at a time, stirring constantly until the entire hot liquid is incorporated smoothly.

   Uses The entire actual cooked roux · All actual hot seasoned liquid, incorporated gradually

5. 5

   Step 5: Cook the actual combined filling over medium heat, stirring for about ten minutes until very thick and pulling away from the sides of the pan.

   Uses The complete actual incorporated filling

6. 6

   Step 6: Season the actual thick filling with black pepper, then taste it. Add the separate filling salt only if needed, since the ham may already make it salty enough. Keep the actual filling very thick so the croquetas will hold their shape.

   Uses The entire actual thick filling · Black pepper for filling, to taste · Salt for filling only if needed after tasting the salty ham

7. 7

   Step 7: Spread all the actual seasoned filling onto a tray about thirty by twenty centimetres. When it has stopped steaming, cover its surface with cling film to prevent drying.

   Uses The entire actual seasoned filling

8. 8

   Step 8: Let the actual covered filling cool, then refrigerate it for one hour until firm enough to shape.

   Chill cooked ham filling until firm · 60 minUses The same actual cooked filling tray

9. 9

   Step 9: Set out three separate bowls: put only the seventy-five grams COATING flour (75 g) in the first, crack and beat both large eggs (2 large) in the second, and put all seventy-five grams breadcrumbs (75g) in the third. Take the actual firm ham filling out of the fridge and keep it ready alongside the three prepared coating bowls.

   Uses The actual chilled filling · 75 g plain flour for coating only · 2 large Egg · 75g Breadcrumbs

10. 10

    Step 10: Lightly oil your clean hands with a little separate extra olive oil to make shaping easier.

    Uses A little extra olive oil for hands when shaping

11. 11

    Step 11: Using your lightly oiled hands, roll spoonfuls of the actual firm ham filling into walnut-sized balls. Repeat until all the actual filling is shaped, keeping the three prepared coating bowls ready.

    Uses All actual chilled filling; keep the actual coating bowls ready

12. 12

    Step 12: Arrange all the actual shaped filling balls beside the three actual prepared coating bowls and a clean tray, ready to coat them one by one.

    Uses The actual shaped balls and flour, beaten-egg and breadcrumb bowls

13. 13

    Step 13: Dust each actual filling ball lightly in the prepared COATING flour, dip it into the actual beaten eggs, then coat it in the prepared breadcrumbs. Put the actual coated balls on the clean tray. Once all filling balls are coated, refrigerate the actual tray for thirty minutes. Discard unused egg-contact coating ingredients.

    Chill coated ham croquetas · 30 minUses All actual filling balls, coating flour, beaten eggs and breadcrumbs

14. 14

    Step 14: Choose the deep-fat-fryer route: fill the fryer with sunflower oil according to its directions and heat the actual frying oil to 180°C.

    Uses Sunflower oil for deep frying, enough for the fryer according to its directions

15. 15

    Step 15: Fry five or six actual chilled coated croquetas at a time in the actual hot oil for about two minutes until golden all over and thoroughly hot through the centres, at least 74°C / 165°F. Continue as needed for their actual size so the egg coating is cooked and the cold filling is fully reheated. Drain each cooked batch on kitchen paper and serve immediately; repeat with all actual croquetas.

    Fry each small batch until golden and hot through · 2 minUses All actual chilled coated croquetas, fried in batches · The actual180°C fryer oil