SPANISH RECIPES

CROQUETAS DE JAMÓN SERRANO

INGREDIENTS

4 hours counting time in fridge (4 Persons)

·         150 gr. of ham chopped

·         170 gr.  Flour

·         50 gr.  olive oil

·         50 gr. butter

·         1/2 onion

·         600 ml. skim milk

·         1 egg yolk

·         2 eggs

·         Bread

·         Crumbs  

·         Nutmeg

·         Salt

·         Black pepper

MASS PRODUCTION OF HAND:

01. In a large skillet heat a little oil over medium heat, toss the butter, when it takes the average temperature add finely chopped onion. Next, add the flour, stirring constantly but we leave it to brown a little and gradually add milk while continuing to stir until it begins to boil at this time turning down the heat, stirring and add all the ham, nutmeg, pepper and a pinch of salt (be careful not to go because the prosciutto is quite balance).
Lower the heat stirring occasionally for 5 or 6 minutes. After these minutes add the egg yolk, stirring so it does not curdle.
Important during this step does not remove stop!
Pour the dough in a pre-moistened (passed through aguna and drained) and let enfirmar several hours in the refrigerator, covering it with transparent film, this is done to prevent drying the first layer.
A little tip: if left to remove the mass clumps, vértela all in the bowl of the mixer, beat until the back to dilute and toss in the pan.

DEVELOPMENT OF THE EGG:

01. Chilled dough proceed to shape the croquettes, each has their way of doing ... My way is to take two tablespoons, introduce some mass between them and the game spoons movement to get the kibble so characteristic oval shape. To my taste, which fits between the spoons at an ideal size.

02. Once shaped croquettes, prepared in a bowl of beaten eggs and bread crumbs in another. The first pass through the egg and then in bread the rebozamos.

03. Put them in a bowl. Because the realization of this recipe is laborious, personally usually do enough, a consumer in the day and the rest the freeze. To do this, place them on a tray and cover them with plastic wrap, then into the freezer, and so will have them ready for another time just a lack of frying.

04. Finally, we take an ounce of oil in a pan and heat it over high heat, when hot add the croquettes one by one and went down a little heat (do not let the least because it is open), the turn around with two forks to achieve the desired browning throughout its envelope.

05. To serve them, I advise you to do it on a background plate with absorbent kitchen paper thus be impregnated in it all the excess oil being delicious croquettes!

 

 

Graciela Fonseca y Paula Otero