Jamon Croquettes



  1. Melt the butter in a medium size saucepan over low heat. Add the onion and cook 5 minutes or until translucent.
  2. Add the mushrooms and cook for 5 minutes, stirring occasionally.
  3. Add the flour, and stir over low-medium heat for about a minute, or until the mixture is dry and crumbly and begins to slightly change color.
  4. Remove from the heat and add the milk slowly, stirring until smooth.
  5. Stir in the chicken stock, and return to the heat. If needed, you might want to add a tablespoon more stock or so to make the mixture smooth.
  6. Stir until mixture comes to a boil and thickens.
  7. Stir in jamon, and some fresh cracked black pepper, and then transfer to a mixing bowl and refrigerate for at least 2 hours.
  8. Once chilled, put the extra flour, eggs, and breadcrumbs in 3 separate bowls. Roll heaped Tbsps of the dough mixture into croquette shapes approx 2.5 inches long. Toss the croquettes in the flour, then the egg, and then roll in the breadcrumbs. Take heed not to misshape them.
  9. Put on a baking tray and refrigerate anywhere between 30 and 45 minutes.
  10. Again once they are chilled, fill a deep heavy based saucepan (or a wok) 1/3 full of oil and heat over medium-high heat until a cube of bread dropped into the oil browns in 20 seconds. Add the croquettes in batches and deep fry for about 3 minutes, turning, until brown.
  11. Drain well on paper towel.

Recipe by She Eats at