Jaleos Croquetas De Jamn Serrano Y Pollo Serrano H...

Prep Time: 0 Minutes

Cook Time: 20 Minutes

Ready In: 20 Minutes

Servings: 12

Ingredients:

8 tablespoons unsalted butter

1/2 spanish onion, peeled and finely chopped (about 1/2 cup)

2 1/2 cups all-purpose flour

4 cups whole milk

1/2 cup finely chopped jamón serrano (spanish cured ham)

6 ounces chicken, boiled and shredded (leftover chicken from making stock is ideal)

1/2 teaspoon salt

1 pinch nutmeg

2 large eggs, beaten

1 cup breadcrumbs

2 cups spanish extra-virgin olive oil

Directions:

1. Heat the butter in a medium sauté pan over a medium flame. Add the onions and cook until they are translucent, 5 minutes.
2. Add 1 1/2 cups of the flour and mix energetically. Cook for 5 minutes to make sure the flour is cooked through; it should start to take on a golden color.
3. Pour the milk into the flour mixture and cook, stirring
4. continuously, for about 2 minutes, until you have a thick béchamel.
5. Add the ham and chicken, and sprinkle in the salt and nutmeg. Cook for another 2 minutes. You should now have a thick mixture that you can mold in your hands.
6. Carefully pick up a bit and try to ball it with your hands. It shouldn't be too sticky. If it does stick to your hands, cook it a little longer.
7. Spread the mixture on a cookie sheet and let it cool to room temperature.
8. Take a spoonful of the cooled béchamel mixture and roll it in your hands to make a small cylinder the size of a wine cork. Roll the cylinder in the remaining 1 cup of flour, then in the eggs, and then in the breadcrumbs.
9. Repeat with all the croquetas.
10. In a small, deep frying pan, heat the olive oil to 375°F (190°C) (measured with a candy thermometer). Add the croquetas in small batches, making sure they are covered completely in oil.
11. Fry until they have a nice golden color, about 1 minute; then transfer them to paper towels to drain.
12. Repeat with all the croquetas, and serve hot.

By RecipeOfHealth.com