Ham and croquetas

MAKES ABOUT 30 CROQUETAS

• 250g good quality Serrano ham
• 4 dssp olive oil
• 120g unsalted butter
• 115g plain flour
• 1 litre full-fat milk
• 0.5 tsp grated nutmeg
• 0 black pepper
• 3 eggs
• 250g breadcrumbs
• 1 litre oil

Step 1
Cut the ham into 0.5cm cubes.

Step 2
Heat the oil and butter in a large, heavy-bottomed pan and gently fry the ham for about 10 minutes, until any fat has been largely rendered off.

Step 3
Stir in the flour and continue to cook over a low heat for a further 10 minutes, stirring frequently.

Step 4
Put the milk into a pan and gently warm to just below a simmer.

Step 5
Gradually beat the warm milk into the ham and flour mixture, stirring all the time to form a smooth bechamel.

Step 6
Continue to cook and stir for a further 10 to 15 minutes.

Step 7
Add the nutmeg and season with salt and black pepper.

Step 8
Remove from heat, transfer mixture to a container and leave to cool slightly.

Step 9
Cover with clingfilm, pressing it down on to the surface of the bechamel to prevent a skin forming.

Step 10
Put in the fridge for a minimum of 4 hours.

Step 11
To make the croquetas, arrange a little production line: first the container of bechamel, then the beaten eggs in a shallow bowl, followed by the breadcrumbs in another shallow bowl, and lastly a tray for the finished croquetas.

Step 12
Using your hands, form a golfball-sized sphere with the bechamel.

Step 13
Dip it into the egg, coat well with the breadcrumbs and leave to rest on the tray.

Step 14
Repeat with the rest of the mixture.

Step 15
Heat the oil to 180C in a large pan or a deep fryer and fry the croquetas in batches for about 2 to 3 minutes until heated through and golden brown.

Step 16
Remove from the oil, drain on kitchen paper and serve at once while still good and hot.