Ingredients

The following ingredients have 36 Servings
  • 1 stick (4 oz) unsalted butter
  • 1/2 medium Spanish onion (peeled and finely chopped (about 1/2 cup))
  • 2 1/2 cups all-purpose flour
  • 4 cups whole milk
  • 1/2 cup finely chopped jamón serrano
  • 6 ounces chicken (boiled and shredded (leftover chicken from making stock is ideal))
  • 1/2 teaspoon salt
  • 1 pinch nutmeg
  • 2 large eggs (beaten)
  • 1 cup breadcrumbs
  • 2 cups Spanish extra-virgin olive oil

Instruction

  • Heat the butter in a medium saute pan over a medium flame. Add the onions and cook until they are translucent, 5 minutes. Add 1 1/2 cups of the flour and mix energetically. Cook until the flour is cooked through and it starts to take on a golden color, 5 to 8 minutes. Pour the milk into the flour mixture and cook, stirring continuously, for about 2 minutes, until you have a thick béchamel.
  • Add the ham and chicken, and sprinkle in the salt and nutmeg. Cook for another 2 minutes. You should now have a thick mixture that you can mold in your hands. Carefully pick up a bit and try to ball it with your hands. It shouldn't be too sticky. If it does stick to your hands, cook it a little longer.
  • Spread the mixture on a cookie sheet and let it cool to room temperature, about 25 minutes.
  • Take a spoonful of the cooled béchamel mixture and roll it in your hands to make a small cylinder the size of a wine cork. Roll the cylinder in the remaining 1 cup of flour, then in the eggs, and then in the breadcrumbs. Repeat with all the croquetas.
  • In a small, deep frying pan, heat the olive oil to 375°F (190°C) (measured with a candy thermometer). Add the croquetas in small batches, making sure they are covered completely in oil. Fry until they have a nice golden color, about 1 minute; then transfer them to paper towels to drain. Repeat with all the croquetas, and serve hot.