Spanish Croqueta

BY RICHARD CORNISH

Golden, fat, deep fried, packed with jamon flavour and perfect for entertaining, these are the type of croquette you’d be served in a bar in Madrid. The trick is to make sure the bechamel is set solid and that you make the croquettes about the size and shape of a finger lime or small cannoli. The other trick is to make sure the oil is hot enough but not too hot. At 175°C ,a cube of bread will turn brown in about 15-20 seconds. If you have a sugar thermometer then you can use this. Spanish croquetas should be served with a sprinkle of salt and a glass of fino sherry, Spanish vermouth, cold beer or glass of wine.

Makes 20-24

Ingredients

1.25 litres milk (5 cups)

2-3 bay leaves 

200g jamón, finely diced 

175g butter, coarsely chopped

1 onion, finely diced

320g plain flour

75g cornflour (½ cup)

6 hard-boiled egg whites, finely chopped

½ tsp finely grated nutmeg

1 egg, lightly beaten

300g fine breadcrumbs

sea salt

vegetable oil for deep frying

Pour the milk into a saucepan with the bay leaves and jamón and bring to simmer over low-medium heat. In another heavy-based saucepan, melt the butter over low heat, add onion and sauté for 5-10 minutes or until just translucent. Remove the bay leaves.

Make a roux by adding 160g plain flour and 75g cornflour and mix until smooth with a wooden spoon. Add the jamón infused milk, a little at a time, stirring continuously, making sure that the milk is completely amalgamated before adding more. When all the milk and roux is combined (you may need a whisk to get it smooth) continue cooking for a further 30 minutes, stirring frequently, until the mixture is the consistency of double cream. Add chopped egg whites, nutmeg and 1 tsp sea salt. Transfer to a wide tray, cover closely with plastic wrap and refrigerate overnight.

Using clean, lightly floured hands, take a heaped tablespoon of the mixture, dust in remaining flour, shape into a rough cylinder, dip in beaten egg, roll in breadcrumbs, shake off excess, and place on a tray. Repeat with the remaining mixture.

Heat oil in a deep-fryer or deep saucepan to 175ºC and cook croquetas, in batches, for 3-4 minutes, turning occasionally, until golden. Drain on absorbent paper, scatter with sea salt and serve immediately.