Ham croquetas with garlic mayo
Method
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Melt the butter in a large saucepan, then whisk in the flour and cook for 2-3 minutes. Whisk in the milk slowly until you have a very thick sauce. Season with salt and pepper.
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Stir in the breadcrumbs, both hams and parsley. Place in the fridge to chill for 3-4 hours.
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Shape the chilled mixture into 7cm/2¾in cylinders. Place the flour, beaten eggs and breadcrumbs in three separate bowls. Coat each one in the flour, then egg and finish with a layer of breadcrumbs.
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Add the oil into a deep-fat fryer and preheat to 170C/338F. (Caution: Do not leave hot oil unattended.)
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Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper.
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To make the mayonnaise, whisk the egg yolks with the mustard in a bowl and then very slowly and gradually add the oil, whisking continuously. Stir through the vinegar and garlic, then season with salt and pepper.
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Serve the croquetas on a board with a bowl of mayonnaise for dipping.
Ingredients
- 75g/2½oz butter
- 200g/7oz plain flour
- 500ml/18fl oz milk
- salt and freshly ground black pepper
- 75g/2½oz fresh breadcrumbs
- 100g/3½oz ham, chopped
- 50g/2oz serrano ham, chopped
- 1 small bunch fresh parsley, chopped
- 75g/2½oz plain flour
- 2 free-range eggs, beaten
- 100g/3½oz panko Japanese breadcrumbs
- rapeseed oil, for deep frying
For the mayonnaise
- 3 free-range egg yolks
- 1-2 tsp English mustard
- 100ml/3½fl oz rapeseed oil
- 1 tbsp white wine vinegar
- ½ tsp crushed garlic (approximately 1 small clove)
- salt and freshly ground black pepper
Shopping List
Ham croquetas with garlic mayo
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry