croquetas jamon iberico Recipe

Prepare the Bechamel

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes to create a roux.

Add Milk

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly until the mixture thickens, about 5-7 minutes.

Season the Mixture

Add the grated nutmeg, salt, and black pepper. Stir in the chopped Iberico ham and mix well. Remove from heat and let cool.

Shape the Croquetas

Once the mixture is cool, shape it into small logs or balls using your hands.

Coat the Croquetas

Dip each croqueta in the beaten eggs and then roll in breadcrumbs until fully coated.

Fry the Croquetas

In a deep pan, heat olive oil over medium-high heat. Fry the croquetas in batches until golden brown, about 3-4 minutes per side.

Drain and Serve

Remove the croquetas from the oil and drain on paper towels. Serve hot.