I love these when we go to a tapas restaurant, so I had to have a go myself.
It is fairly easy to do. Essentially, it is a thick bechamel with Serano cut in small cubes rolled into breadcrumbs and deep fried.
Ingredients :
- 70g Butter
- 70g Flour
- 180g Serano
- Nutmeg / Pepper
- 500 ml Milk
- Bread crumbs
- 2 to 3 eggs for the coating with the breadcrumbs
How to make :
- Melt butter in a pan and mix flour. It will clump up in the pan, but it is ok. Cook for a couple of minutes
- Add all the milk in one go and mix well to create a creamy sauce.
- Add the Serano, nutmeg and pepper.
- Let cook a bit more so that you get a thick bechamel, which starts to detach from the sides of the pan.
- Put into a bowl or container to go into the fridge for a couple of hours or overnight.
- Once the bechamel has “set”, cut into even pieces to make the croquetas.
- Roll into flour/egg /panko breadcrumbs
- Deep fry at 170 degrees Celsius.
