Homemade ham and egg croquettes

Creamy and tasty homemade ham and egg croquettes

You are at homemade ham and egg croquettes creamy, you'll love them with the trick I'm going to give you to make them even tastier.

INGREDIENTS: ( 24 to 36 units depending on size)

• 150 gr wheat flour
• 1 ham bone
• 1 milk 
• 25 gr of olive oil
• 75 gr butter
• 100 gr of Iberian ham
• 2 hard-boiled eggs
• 1 teaspoon nutmeg
• 2 /3 teaspoons salt
• 1/2 teaspoon black pepper
• Bread crumbs or panko for breading
• 2 beaten eggs
• Flour for breading
• Virgin olive oil for frying

RECIPE ELABORATION STEP BY STEP: (click here to see video-recipe)

1 – TRUCO! The first thing we will do to give a more tasty and powerful ham flavor is to infuse the milk with a good ham bone. Pour the milk into a saucepan with the bone and heat over medium heat without boiling for 10 minutes. Strain and reserve.

2- Put the butter and oil in a saucepan and melt over low heat. Add the flour and stir with a whisk until the flour dissolves in the fat and toast stirring for about 5 minutes. This step is very important, because if you don't do it the croquettes will taste like raw flour.

3- Then gradually add the milk while stirring with the whisk. At first, a ball will form with the flour, which will gradually melt as you add the milk. It is also a crucial step to keep stirring with the whisks, so that there are no lumps and the béchamel sauce is creamy.

4- You have to cook the béchamel sauce for 5 minutes, then add the Iberian ham and continue cooking for another 3 minutes.

5- Add salt, pepper and nutmeg, stir, then add the chopped eggs and stir.

6-In a large bowl, pour the béchamel sauce and cover with plastic wrap so that it touches the béchamel sauce and does not form a crust. Let it rest until it solidifies. You can leave it in the fridge until the next day or when it suits you to coat the croquettes.

7-All that remains is to beat the eggs and with the help of a spoon take a quantity of béchamel, coat it in flour, then soak it well in the egg and coat it again in breadcrumbs or panko, shaping the croquette with your hands.

8- Finally, fry them in a frying pan with plenty of olive oil. It must be very hot so that the crust remains crispy. If you fry them when the oil is still cold or lukewarm, you run the risk of them falling apart.

I hope that these homemade ham and egg croquettes, you find them more appetizing with the trick I have given you!

I remind you that you can receive my balanced and varied menus, a different one every week, and designed according to WHO recommendations, as well as the step-by-step recipes, which I publish every week on my instagram @cocinayviajes  , where you will also find many other recipes, as well as step-by-step videos on how to make them and a lot of recommendations of trips, restaurants, products, etc.

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With all my love,

Mireia Alum