Croquetas

Name: croquetas
Cook time: 35 min
Total time: 95 min
Yield: 4
Cuisine: Spanish
Ingredients: 50 g unsalted butter or margarine; 2 el extra virgin olive oil; 125 g wheat flour; 300 ml semi skimmed milk; tl fresh nutmeg grated; 50 g Manchego cheese grated; 2 paste serrano ham; 1 big egg; 100 g fresh bread crumbs nice; 1,5 liter sunflower oil

A tasty Spanish recipe. The side dish contains the following ingredients: meat, fresh nutmeg (grated), Manchego cheese (grated) and fresh bread crumbs (fine).

Ingredients

Kitchen Stuff

1 paper towel

Directions

Melt the butter and extra virgin olive oil in a large pan over low to medium heat.
Stir when the butter melts completely spoon through the flour spoon and wait in between until it is completely dissolved.
Keep stirring until you have a nice thick paste.
Then pour the milk with small drizzles at the same time and keep stirring so that you get a smooth, lump-free mixture.
When all the milk is in it, stir for another 2 minutes until the sauce begins to bind well.
Season it with a generous pinch of salt and pepper, the grated nutmeg and the cheese.
Meanwhile cut the ham into pieces. Remove the pan from the heat, let the mixture cool down and stir in the pieces of ham.
Cover the pan with foil and put the sauce in the refrigerator for 1 hour to stiffen.
Put 3 deep plates down: 1 with the flour, 1 with the beaten egg and 1 with the bread crumbs. Season the flour with a pinch of salt and pepper.
Put some flour on your hands, scoop a big piece of the stuffed filling in your hand and roll a sausage.
Pass it through the flour, then through the egg and finally through the breadcrumb.
Fill a medium-sized, heavy saucepan halfway the edge with sunflower or peanut oil and set it on high heat.
Add a small piece of potato to the hot fat. When the piece floats golden brown and crispy, the oil is at temperature.
Spoon the croquetas in portions of 4 to 5 with a slotted spoon in the pan and fry 2-3 minutes, or until they are golden brown.
The temperature of the oil is very important because otherwise they melt and lose their shape.
Let them drain on a piece of kitchen paper after baking, sprinkle a pinch of sea salt and put directly on the table.