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Ingredients
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Croquette Filling
Breading
Frying
Method
Prepare the Filling
- 1
- 2
Add milk and seasonings
Gradually whisk in the milk to avoid lumps. Continue to cook, stirring, until the mixture thickens to a paste. Add nutmeg, salt, and black pepper.
- 3
Stir in the ham
Fold in the finely diced Serrano ham. Mix thoroughly and cook for another 2 minutes.
- 4
Chill the filling
Transfer the mixture to a shallow dish, cover with plastic wrap (pressing it against the surface), and refrigerate for at least 2 hours or until firm.
Shape and Bread the Croquettes
- 5
Once chilled, take about 1–2 tablespoons of the filling and shape into small cylinders or ovals.
- 6
Dredge each croquette in flour, dip in beaten eggs, and then coat with breadcrumbs.
- 7
Place breaded croquettes on a tray and refrigerate for 30 minutes to set.
Fry and Serve
- 8
Heat vegetable oil in a deep pan to 350°F (175°C). Fry croquettes in batches for 2–3 minutes until golden brown, turning occasionally.
- 9
Remove with a slotted spoon and drain on paper towels. Serve hot.
