Creamy Iberian Ham Croquettes
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Cook Time
24 h
Servings
6
Difficulty
Medium
Prep Time
60 Min
Description
These Iberian ham croquettes are a true delicacy, perfect for any special occasion or simply to treat yourself. The recipe is a bit laborious, but the final result is worth every minute invested. The secret is in the béchamel, which should be very creamy and smooth. I always use fresh whole milk for a more intense flavour and a ham bone to infuse the milk, which gives it a unique touch. Go ahead and prepare them and surprise your guests! They are ideal as a starter or appetiser, and I am sure they will become a resounding success. The wait of one day in the fridge is crucial for the dough to have the perfect consistency.
Ingredients (12 ingredients)
-
1 litro fresh whole milk
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1 piece ham bone
-
35 gr mild olive oil
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35 gr butter
-
80 gr wheat flour
-
120 gr diced Iberian ham
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1 pinch nutmeg
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1 al gusto salt
-
2 piece eggs
-
200 gr crispy breadcrumbs
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1 al gusto extra virgin olive oil for frying
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1 al gusto mild olive oil for frying
Preparation (9 steps)
Infuse the ham bone in the milk
Place 1 litre of milk and 1 ham bone in the Thermomix bowl. Program 30 Min./90°C/Speed 1. Once it starts to boil, increase the temperature to 100°C.
Chop the ham and strain the milk
Chop 120 gr of Iberian ham into small pieces and set aside. Once the milk is ready, strain it with a fine-mesh sieve and add a pinch of nutmeg. Reserve the infused milk.
Melt the butter and oil
Add 35 gr of mild olive oil and 35 gr of butter to the Thermomix bowl. Program 3 Min./50°C/Speed 2 to melt.
Add the chopped ham
Add the chopped ham to the bowl and program 1 Min./90°C/Speed 1 to lightly sauté.
Incorporate the flour
Add 80 gr of wheat flour to the bowl and program 3 Min./100°C/Speed 3. Stir with the spatula to prevent sticking.
Add the infused milk
Incorporate the hot infused milk into the bowl and program 18 Min./100°C/Speed 4. Stir with the spatula from time to time. Adjust salt to taste.
Cool the dough
Pour the dough into a tray and cover with cling film to prevent a crust from forming. Let it cool and store in the refrigerator until the next day (minimum 12 hours).
Form the croquettes
With your hands greased with oil, form the croquettes. Dip each croquette in 2 beaten eggs and then in 200 gr of crispy breadcrumbs.
Fry the croquettes
Heat plenty of extra virgin olive oil and mild olive oil in a deep frying pan. Fry the croquettes in small batches until golden brown and crispy. Drain on absorbent paper.
Finished cooking? Great! 🎉
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Created by
Elena Navarro
1
Rezept
0
Kochbücher
Allergens
- Cereals with gluten
- Milk
- Eggs
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