CookWithDavid
Assistant Cook
Today, I will prepare "Iberian ham croquettes". They are delicious, i have not tested richest croquettes.
Ingredients:
- 750ml milk.
- 150g Iberian ham.
- 80g ham oil.
- 80g flour.
- Eggs.
- Breadcrumbs.
PS: I like to do twice to have them made and freeze, but if you want to try making these quantities.
Elaboration:
1- Add olive oil into a frying pan and chopped iberian ham, letting it glaze (at approximately 80º) over a low fire for 10 minutes.
2- Bring the milk to boil in a saucepan.
3- Drain the ham and reserve the oil ham.
4- Heat the ham oil and add the flour, mix and cook it with a rod.
5- When the milk comes to the boil, add the milk to mixture, mix it with a rod and cook it.
6- When the bechamel is cooked add the ham and mix it.
7- Mix with a whisk and grind the ham with the bechamel
8- Put the mixture on a tray, cover it with a film paper and let cool down in the refrigerator 24 hours.
9- Put the breadcrumbs and the beaten eggs in bowls.
10- Make balls with the ham bechamel and dip in the breadcrumbs, then dip in the beaten eggs, and dip in breadcrumbs again. Reserve the croquettes to fry later.
11- Fry until lightly browned on both sides.
They are creamy and tasty, with a coat crispy. Delicious!!
I hope that you like it!
Ingredients:
- 750ml milk.
- 150g Iberian ham.
- 80g ham oil.
- 80g flour.
- Eggs.
- Breadcrumbs.
PS: I like to do twice to have them made and freeze, but if you want to try making these quantities.
Elaboration:
1- Add olive oil into a frying pan and chopped iberian ham, letting it glaze (at approximately 80º) over a low fire for 10 minutes.
2- Bring the milk to boil in a saucepan.
3- Drain the ham and reserve the oil ham.
4- Heat the ham oil and add the flour, mix and cook it with a rod.
5- When the milk comes to the boil, add the milk to mixture, mix it with a rod and cook it.
6- When the bechamel is cooked add the ham and mix it.
7- Mix with a whisk and grind the ham with the bechamel
8- Put the mixture on a tray, cover it with a film paper and let cool down in the refrigerator 24 hours.
9- Put the breadcrumbs and the beaten eggs in bowls.
10- Make balls with the ham bechamel and dip in the breadcrumbs, then dip in the beaten eggs, and dip in breadcrumbs again. Reserve the croquettes to fry later.
11- Fry until lightly browned on both sides.
They are creamy and tasty, with a coat crispy. Delicious!!
I hope that you like it!
