Croquetas de Jamón Serrano - soft on the inside and crunchy on the outside, a delicious tapa.
250gms– 9 oz. Jamón Serranosliced and chopped
1lt – 4 cups milk
50gms– 3 ½ tbsp butter
70gms– 2/3 cup flour
2tbspextra virgin olive oil
½medium onionfinely chopped
Put the chopped Jamón Serrano and the milk in a saucepan and cook it for 15 minutes.
When ready, drain the Jamón Serrano and keep it aside. Use the Jamón Serrano infused milk to make your croquettes.
Sauté the chopped onion and garlic in the extra virgin olive oil until soft and translucent. Add the butter and once it’s melted, add the flour and stir well. Then add the milk little by little and stir until well combined. Cook for 10 minutes.
Add the reserved Jamón Serrano and nutmeg and mix well.
Let it cool down and keep it in the fridge overnight.
The next day, shape the croquettes. Coat them with flour, roll them into the beaten eggs and then coat them with breadcrumbs.
Deep fry the croquettes in hot vegetable oil until golden brown, drain and put them on kitchen paper to remove the excess oil. Serve warm with some mayo mixed with Spanish paprika on the side.