Croquetas De Jamon (Ham Croquettes)

1. 1

   Make your bechamel sauce by first melting olive oil and butter in a saucepan over medium heat.

2. 2

   Add flour to melted butter and mix well with whisk.

3. 3

   Add 1/2 cup milk to saucepan and increase heat to medium-high.

4. 4

   Stir constantly to avoid burning, and cook for about 5 minutes or until bechamel has thickened.

5. 5

   Reduce head to medium and cook for another 10 minutes to allow bechamel to thicken fully.

6. 6

   Add minced ham and season lightly with salt (as ham is already salty).

7. 7

   Blend evenly and transfer mixture to a lightly oiled 8 inch shallow dish. Ensure the mixture is even all across.

8. 8

   Refrigerate mixture at least 2 hours, but overnight is best.

9. 9

   To make croquetas, shape the chilled ham mixture either with two tablespoons or your hands into a cylindrical shape about the length of your thumb or forefinger.

10. 10

    Break eggs into a bowl and whisk. Put breadcrumbs seasoned with salt only, if you really want to season breadcrumbs, on a plate.

11. 11

    Heat oil in a large pan over medium to medium-high heat.

12. 12

    Dip croquetas into egg and roll in breadcrumbs; do this twice to double-coat them.

13. 13

    After all croquetas have been assembled, refrigerate them for 30 minutes before frying.

14. 14

    Fry each croqueta until golden brown and put on paper towel-lined plate. As you cook, you can keep them warm in a low oven.

15. 15

    I like to eat these alone, or maybe with some steamed white rice and black beans. I hope you enjoy!

* Per serving · 4 servings · Values may vary.