HAM CROQUETTES [ croquetas de jamón serrano ] INGREDIENTS

HAM CROQUETTES
[ croquetas de jamón serrano ]
INGREDIENTS (makes approx. 40 croquettes)
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2l milk
4 Bay leaves
6 Black peppercorns
400g good quality Serrano ham, diced
1 Spanish onion, finely chopped
2 cloves garlic, diced
50ml olive oil
280g butter, cubed
500g flour
Sea salt
To Crumb
• Breadcrumbs
• Eggs
• Flour
METHOD
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Fry the onion and garlic in the olive oil on a medium heat until translucent. Add the cubes of butter. Fry for a further 3 minutes or until all the butter has melted.
Meanwhile in a separate pot, bring the milk, bay leaves and peppercorns to the boil.
Add the Serrano ham to the onion and garlic mix and after a few minutes gradually add the flour, stirring all the time with a wooden spoon so as to avoid lumps forming.
When the flour is fully integrated into the mixture, gradually add the milk through a fine sieve to keep the peppercorns and bay leaves out of the finished mixture. Keep adding the milk while mixing with the wooden spoon to ensure the mixture is smooth and soft.
When all the milk has been added, season the mixture and pour onto a flat tray. Cover with greaseproof paper and allow to cool.
When the mixture is cold, shape it with two spoons (or your hands!) in small
croquettes. To crumb: place the flour, eggs (with a dash of milk), and breadcrumbs in three separate bowels.
First drop the individual croquette into the flour, then the egg and finally, roll it in the breadcrumbs. Repeat this process for all of the croquettes and then place them in a container in the fridge. Do not place more than two layers of croquettes on top of each
other as this will affect the shape of the croquette. You can freeze half the croquettes and cook from frozen.
To serve: Heat your deep fryer to 175 degrees and fry the croquettes until nicely brown. Serve with some garlic mayonnaise and some locally sourced green leaves.