Jamón Croquetas

Method

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1. Heat the milk with the bay leaf, the onion and the ham trimmings until steaming, then leave 20 minutes to infuse. Strain.

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2. Melt the butter in a heavy pan and cook the chopped jamón for 2 minutes.

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3. Add the flour and cook over medium-low heat for 4 minutes, stirring constantly, until it smells biscuity.

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4. Add the infused milk a ladle at a time, beating each addition completely smooth before the next.

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5. Now keep stirring over low heat for 15 to 20 minutes. The mixture will become very thick and start to pull cleanly away from the sides of the pan. That is the point to stop.

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6. Season with nutmeg, white pepper and a little salt if it needs it.

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7. Spread into a tray lined with cling film, press film onto the surface, and refrigerate overnight.

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8. Shape into 20 barrels with wet hands, then roll each in flour, egg and breadcrumbs. Chill 30 minutes.

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9. Heat the oil to 190C and fry six at a time for 2 minutes, until deep golden.

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10. Drain on a rack and rest 2 minutes — the middle is molten — then serve immediately.

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Chef’s Tips

• Twenty minutes of stirring. It is the whole recipe and there is no shortcut.
• Overnight in the fridge, not two hours.
• Hot oil, short fry. A cooler pan lets them burst.

Pairing Suggestions

• A glass of fino sherry
• Pan con tomate
• A cold beer

Storage & Reheating

Freeze crumbed and uncooked for 2 months; fry from frozen at 180C for 4 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.