- 2 tablespoons of unsalted butter
- 1 small yellow onion, finely diced
- ½ cup of flour
- 2 ½ cups of whole milk 1 cup of finely chopped Iberian cured ham or prosciutto
- Generous grating of nutmeg
- Freshly ground pepper
- 2 eggs
- 2 tablespoons melted butter
- 2 cups dried breadcrumbs mixed with Japanese-style panko crumbs
Time: 4 hours
Yield: 6 SERVINGS
- MAKE a ROUX.
- Heat 4 tablespoons of olive oil and 2 tablespoons of butter in a non-reactive saucepan and gently sauté the diced onion until translucent.
- Add the flour. Mix using a wooden spoon or whisk. Continue to stir constantly until the flour has taken on a lightly toasted color.
- MAKE the BÉCHAMEL SAUCE.
- Add the milk little by little to the roux stirring constantly, until the mixture thickens.
- Lower the heat and add the ham.
- Season to taste with nutmeg, salt (remember the ham is already salty) and pepper. Your béchamel is ready when it falls away from the spoon.
- Use a pastry brush and some melted butter to butter a shallow baking dish.
- Pour in the béchamel. Dab the surface with the melted butter to prevent it from drying.
- Refrigerate for 3 hours before shaping the croquettes.
- MAKE the CROQUETTES.
- Break the eggs into a bowl and beat lightly.
- Spread the breadcrumbs on a flat surface such as a sheet pan.
- With two spoons or floured hands roll the chilled bechamel into walnut-sized croquettes.
- Dip each croquette into the beaten eggs. Shake off any excess (a slotted spoon helps) then roll them in the breadcrumbs.
- Set the croquettes on a sheet pan and refrigerate for 1 hour.
- Fill a deep, heavy bottomed pot with 2 inches of extra virgin olive oil and heat on high. A deep fry thermometer should read 350°F.
- Slip 5-6 croquettes into the hot olive oil and fry turning them gently with a slotted spoon until they are golden on all sides.
- Remove the croquettes with a slotted spoon from the pot and place them on a platter with paper towels to absorb the excess oil.
- Keep coquettes warm in a 200° F. oven for up to 30 minutes.
- Repeat with the remaining croquettes.
- Serve with Marcona Almonds and marinated pickled garlic.