Spanish ham Croquetas

1. 1

   Melt butter in a fryingpan

2. 2

   Add flour while on a low heat.

3. 3

   Quantities are approximate as I add as much as the butter absorbs.

4. 4

   When the mixture stops sticking to the pan I consider it ready as for bechamel sauce but I add a bit more flour to make sure is thick enough to shape the croquetas.

5. 5

   Add the milk slowly specially at the beggining making sure it doesn't clump.

6. 6

   Stir well

7. 7

   Add a pinch of salt and the dissolved cornflour dissolved in some milk.

8. 8

   Let the sauce bubble a bit while it thickens

9. 9

   Add ham.

10. 10

    ( or your desired filling.

11. 11

    My mum used to use chicken meat.

12. 12

    I use serrano ham, crabmeat...) and mix

13. 13

    Let mixture cool in the fridge for a couple of hours until you're ready to shape croquetas

14. 14

    Prepare 1 bowl with breadcrumbs 1 bowl with beaten egg and two spoons to start shaping mixture

15. 15

    With the two spoons shape a bullet of the mixture

16. 16

    Pass bullet shapes of bechamel mix to beaten egg bowl.

17. 17

    Max three at a time

18. 18

    Coat them after with breadcrumbs

19. 19

    They are ready to deep fry in plenty hot oil.

20. 20

    Or to freeze as I do for later use

* Per serving · 4 servings · Values may vary.

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