Spanish Croquetas de Jamon: Crispy Bechamel and Serrano Ham Croquettes with Aioli

Melt the butter with the olive oil in a saucepan over medium heat. Add the onion and cook 3 to 4 minutes until soft, then add the ham and cook 2 minutes more.

Serves 6 (makes about 24 croquettes)

Ingredients

• 4 tablespoons (55g) unsalted butter
• 2 tablespoons olive oil
• 1/2 small onion, very finely minced
• 5 oz (140g) serrano ham or prosciutto, finely diced
• 2/3 cup (85g) all-purpose flour, plus 1/2 cup for coating
• 2 1/2 cups (600ml) whole milk, warmed
• Pinch of freshly grated nutmeg
• Salt and freshly ground black pepper, to taste
• 2 large eggs, beaten
• 1 1/2 cups fine dry breadcrumbs or panko
• Vegetable oil, for deep-frying
• 1/2 cup aioli or garlic mayonnaise, to serve

Instructions

1. Melt the butter with the olive oil in a saucepan over medium heat. Add the onion and cook 3 to 4 minutes until soft, then add the ham and cook 2 minutes more.
2. Stir in the 2/3 cup flour and cook, stirring, for 2 minutes to make a pale roux.
3. Add the warm milk a little at a time, whisking constantly, until the mixture is smooth. Cook, stirring, for 8 to 10 minutes until it becomes a very thick bechamel that pulls away from the sides of the pan.
4. Season with nutmeg, pepper and a little salt (the ham is salty). Spread the mixture in a shallow dish, press plastic wrap onto the surface and chill for at least 4 hours or overnight until firm.
5. Scoop tablespoon-sized portions and roll them into short logs or balls with lightly oiled hands.
6. Dredge each croquette in flour, dip in beaten egg, then roll in breadcrumbs. For an extra-crisp shell, repeat the egg and breadcrumb layer. Chill 30 minutes.
7. Heat 2 inches of vegetable oil to 350F (175C). Fry the croquettes in batches for 2 to 3 minutes, turning, until deep golden. Drain on paper towels.
8. Serve hot with aioli for dipping, as part of a tapas spread.
9. Croquetas are the pride of every Spanish grandmother and the test of every tapas bar: a shatteringly crisp crust around a center of bechamel so creamy it almost runs. They began as a thrifty way to stretch leftover jamon and the end of the Sunday stew, and today Madrid even hosts croqueta competitions. Make a double batch and freeze half uncooked; frying them straight from frozen takes just a minute or two longer, and they vanish from a party platter faster than any other bite.

Nutrition (estimated, per serving)

• Calories: 380 kcal
• Protein: 14g
• Fat: 24g
• Carbohydrates: 27g
• Fiber: 1g
• Sugar: 5g
• Sodium: 720mg