Wednesday, 5 May 2010

Wonderful "Croquetas with Jamón Serrano"

"Bechamel":
75 gr. Extra Virgin Olive Oil
100 gr.Flour
200 gr. Jamón Serrano (e.g. Moore Wilson)
1 Chopped Spring Onion
1 l. Milk

Batter:
3 eggs
Flour
Breadcrumbs
Enough Extra Virgin olive oil to fill a medium depth frying pan.

I love croquetas.
If you have ever been to Spain you know what I am talking about.
I like them warm or cold, with jamón or chicken, alone or with salad.
You have to do a bit of work and need a bit of time but you'll never regret.
Ok, vamos!
Let's make the bechamel.
Heat the oil in a frying pan (e.g. a wok) and fry the spring onion on a low fire then add the Jamón Serrano stripes and fry for 2 minutes.
Add the flour and mix well.
Poor the milk, little by little, don't stop stirring.
Add some salt and stir for not less than 20 minutes, then add some grated nutmeg.
Now you have to extend the "dough" in a wide plate and allow the dough to cold down.
Let's make the shape.
Now we have to use our modeling skills, it's not that hard.
Take a portion of dough using a tablespoon, flour it and shape it, then coat in eggs and breadcrumbs.
You'll get something similar to the picture on the right.
If not.. well... it's fine, any shape is valid...
Now we have to deep fry our wonderful croquetas in extra virgin olive oil.
You probably think this oil is bloody expensive for it but there are many reasons why I use it, one is the taste, one is your health, I'll talk about that later...
Ok, lets fry them.
Poor enough oil in the pan so that when you fry the croquetas they are completely covered.
Fry the croquetas at approx. 170º and place them on a plate over a paper towel to eliminate the oil excess.

They are now ready to it, buenísimas!
Was it worth it?

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