Croquetas with Jamon Jamon
Ingredients:

• Béchamel:
o 1l milk
o Ham bone
o 300g Iberico Jamon
o 100g butter
o 50g olive oil
o 200g flour

• Breading:
o 2 eggs
o Flour
o Breadcrumbs

Put ham bones in milk and cook until boiling. Remove and leave the lid on so it infuses the ham flavor. Put olive oil and butter on a pan on medium heat, add cut Jamon dices, sauté until it renders a bit, you don’t want the ham too fried. Add the flour and mix well and reduce the heat to medium-low so it doesn’t burn. You want the flour to toast a bit. Start adding the infused milk little by little and mix thoroughly every time you add milk. Repeat this until you used up all the milk and the béchamel is creamy. Set aside to cool at room temp and then fridge for couple of hours.

Making croquetas – As the béchamel is quite creamy you will need two spoons for easier molding, as shown in the video. Drop the mas first in flour, then egg, then breadcrumbs. Be gentle as it is quite fragile. You can put the croquetas in the freezer before frying, and also the ones you won’t be eating. Fry at 160-180 ºC until golden brown or until you see some bits of white béchamel popping on the surface of the croquette. That’s it. Enjoy!

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