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Jorge bastida
Spanish Ham Croquetas
- 1Melt the butter over medium heat
- 2Add the flour and cook for about two minutes
- 3Add the milk in batches. Mix well using a whisk until fully incorporated
- 4Add both the ham dices and nutmeg. Mix well
- 5Transfer the bechamel to a tray, and let it cool for at least 2-3 hours. You need it to become reasonably solid
- 6Form the croquetas with the help of some flour. Making small balls of the size of a meatball is the easiest
- 7Coat them in egg and breadcrumbs
- 8Fry the croquetas in enough oil so that they are fully covered. Make sure the oil is as hot as possible
Fork Club is a modern publishing platform for cooks
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