Croquetas De Jamón

• jumlah masa: 23 hours 30 minutes

Bahan-bahan

800g whole milk

200g heavy cream (<30% fat)

100g all-purpose flour

75g butter

25g extra virgin olive oil

100g jamón ibérico, diced into small cubes (the quality of this ingredient is crucial for the flavor of the béchamel)

1 large onion, finely diced

Eggs (two for topping and about two more for coating)

Breadcrumbs (I used panko)

Arahan

Heat the milk and cream until just about to boil. Remove from the heat, add the jamón, and cover the pot. This will infuse the liquid with a delicate jamón flavor. If you can get jamón bones, add one or two pieces here to take the flavor to the next level.

Crack the eggs and set the yolks aside for later. In a hot pan, fry the whites until golden and crispy.

For the béchamel, melt the butter with the olive oil and sauté the onion over medium heat with a pinch of salt and pepper for about 15-20 minutes. You want all the moisture from the onion to be gone before moving on to the next step.

Add the flour and stir to combine with the fat, forming a roux. Cook this roux for another 10 minutes over medium heat to eliminate any raw flour taste.

Gradually add the warm milk mixture in three or four additions, stirring continuously to avoid lumps. For the smoothest, silkiest texture, don't use a whisk—it will develop the gluten in the flour, making the mixture too dense.

If the milk is warm and added gradually, a spatula will be enough to keep it smooth.

Once all the milk is incorporated, add the chopped fried egg whites and the reserved egg yolks.

Taste and adjust the seasoning with more salt or pepper if needed.

Chill the mixture in the fridge for 12-24 hours. Then, oil your hands, shape the croquetas, and coat them in beaten egg and breadcrumbs. Although you can do this directly, I prefer to shape them with two spoons and freeze them for 4-6 hours first.

This makes coating easier and allows for a firmer crust, reducing the risk of them bursting while frying.

Fry at 180°C (356°F) for about 2-3 minutes, working in small batches to prevent sudden temperature drops.