Croquetas de Jamón

Ingredients

• 150 gjamón serrano — very finely diced
• 80 gunsalted butter
• 100 gall-purpose flour
• 700 mlwhole milk — warmed
• 1 pinchfreshly grated nutmeg
• 2eggs — beaten
• 150 gfine breadcrumbs
• olive oilfor deep frying
• to tastefine sea salt and white pepper

Method

1. Begin by finely chopping 150 g of jamón serrano. Set it aside for later use. In a medium saucepan, melt 80 g of unsalted butter over medium heat. Once the butter has melted and starts to foam slightly, add 100 g of all-purpose flour. Stir continuously with a wooden spoon until the mixture forms a smooth paste and begins to turn a light golden color, indicating the raw flour taste is cooked out.
2. Gradually add 700 ml of whole milk to the flour mixture, pouring it in a slow, steady stream while whisking vigorously to prevent lumps. Continue to stir the béchamel sauce over medium heat until it thickens and coats the back of a spoon. Add a pinch of freshly grated nutmeg, and season with fine sea salt and white pepper to taste. The sauce should be smooth and creamy, with no floury taste.
3. Stir in the chopped jamón serrano into the béchamel sauce. Mix well to ensure the ham is evenly distributed throughout the mixture. Cook for an additional 2-3 minutes, allowing the flavors to meld. The mixture should be thick enough to hold its shape when scooped. Remove from heat and transfer to a shallow dish. Let it cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours until firm.
4. Once the mixture is firm, beat 2 eggs in a shallow bowl. Place 150 g of fine breadcrumbs in another shallow bowl. Using your hands, shape the chilled béchamel mixture into small, oval-shaped croquettes, about the size of a golf ball. Dip each croquette first in the beaten eggs, allowing any excess to drip off, then roll it in the breadcrumbs until fully coated.
5. In a deep frying pan or pot, heat enough olive oil to submerge the croquettes. The oil should be hot but not smoking, around 180°C (350°F). Fry the croquettes in batches, ensuring they are not overcrowded, until they are golden brown and crisp on the outside, about 3-4 minutes. The inside should remain creamy and molten. Remove with a slotted spoon and drain on paper towels.
6. Finish by sprinkling the croquetas with a little extra fine sea salt if desired. Serve immediately on a small plate while they are still hot and the contrast between the crispy exterior and creamy interior is at its best.