A recipe from the Los Buenos Dias restaurant in Mulhouse.
Ingredients
200 grams of serrano ham
150 grams of flour
150 grams of butter
1 liter of milk ( + or -)
1 onion
Salt
Pepper
Nutmeg
Egg
Breadcrumbs
Minimum rest time 4 hours!
Preparation
Finely chop onion and ham separately.
Heat olive oil in a saucepan, add chopped onions and sauté. Add the butter and let it melt with the onion
Once the butter has melted, add the flour and mix until you have a dough.
Add the milk little by little and mix until the bechamel is made
Season with salt (lightly, the Serrano is already salty), nutmeg and pepper, add the Serrano ham.
Always stir the béchamel until it boils a little.
Pour the mixture into a container, cover with a film and put in the refrigerator for at least 4 hours.
Remove the mixture from the refrigerator and form small balls or dumplings that you will dip in the egg and then in the breadcrumbs. Leave them on baking paper.
Dip croquetas in boiling oil until golden brown. Then remove them from the oil.
Food and wine pairing
Jamon croquetas are served as tapas. They are accompanied by beer, white or red wine.
The Los Buenos Dias restaurant suggests you accompany this dish with a red wine from the Rioja region, one of the noblest Spanish vineyards.
