Jamon Croquets

  • 1 1/2 sticks butter
  • 1/2 onion, chopped fine
  • 1 1/2 cup flour
  • 4 cup milk
  • 1 cup Serrano ham, chopped
  • 1/2 tsp salt
  • 1 pinch nutmeg
  • 1 cup Idzabal cheese, shredded
  • 2 eggs, beaten
  • 1 cup flour
  • 1 cup panko bread crumbs
  • Kosher salt and fresh cracked black pepper

In a heavy bottomed sauce pan, cook the onions and butter together until onions are soft and translucent. Add the flour and mix well with a wooden spoon. Cook for 5 minutes or until the starch flavor is gone. Add the milk, whisking to smooth, and cook for at least 2 more minutes at a simmer until it’s a really thick béchamel. Add the ham and cheese to the béchamel and cook for 2 more minutes. Once it’s really thick, season with salt, pepper and nutmeg and spread the mixture evenly onto a sheet tray and let it cool to room temp. Cut the cool béchamel into croquettes and form into cork sized pieces. Dredge the croquets in flour, followed by beaten egg, and then panko. Deep fry the croquets in small batches (your oil should be aprox 375°F) until golden brown and hot in the middle.  Serve immediately, or cool and warm later in a low oven.

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