Jamón Ibérico Croquetas
The recipe every Spaniard knows by heart
Creamy béchamel studded with hand-cut jamón ibérico, breaded and fried until the outside shatters and the inside flows. Every Spaniard has a croqueta opinion. These are the ones that end arguments.
Ingredients
- Hand-Carved Jamón 100% Ibérico de Bellota "Pata Negra" 2.5oz
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Hand-Harvested "Fleur de Sel" Salt from Ibiza | 5.3 oz Ceramic Pot
- The World's Finest Fried Tomato Sauce 12.5 oz Jar
Preparation
- Melt butter in a heavy pan. Add flour and stir constantly for 2 minutes to cook the roux. Gradually pour in warm whole milk, whisking after each addition until you have a thick, smooth béchamel. Season with nutmeg, salt, and white pepper.
- Fold in finely diced jamón ibérico — about 120g for every 500ml of milk. Spread the mixture onto a tray, cover with cling film touching the surface, and refrigerate for at least 4 hours (overnight is better).
- Shape into small cylinders (about 2 fingers wide). Bread in flour, beaten egg, then fine breadcrumbs. Rest in the fridge for 30 minutes — this prevents them from cracking in the oil.
- Deep-fry in olive oil at 180°C (356°F) for 2-3 minutes until deeply golden. Drain on paper towels for 30 seconds, then serve immediately. They should be almost too hot to eat.
Related Products
