Super creamy homemade croquettes with Iberian ham and eggs

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There were two preparations that resisted me, which are not difficult to make but which did not turn out exquisite. One was meatballs and the other croquettes. I asked myself... but how do you make them in batter and they come out so creamy and even liquid on the inside? I found it very difficult, because by making the bechamel sauce more liquid, it was an impossible task then to batter them...I was told, well, semi-freeze the dough and then batter them, but getting that right point that was neither frozen nor soft was also complicated.

But I finally made it! I had the opportunity to meet Jordi Cruz, and in one of the conversations I asked him about it, and he told me .... do it with gelatin. That's all. He didn't give me the measurements, but knowing a little bit about cooking I tried it and I got these super creamy homemade croquettes of Iberian ham and egg.

Here is the recipe, and I hope they turn out as good as mine!

INGREDIENTS: (for about 30 units)

• 800 ml milk
• 1 bone of ham
• 100 gr wheat flour
• 5 g of gelatin in sheets
• 50 gr of olive oil
• 75 gr butter
• 100 gr of Iberian ham
• 2 hard-boiled eggs
• 1 teaspoon nutmeg
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• Bread crumbs or panko
• 1 or 2 beaten eggs
• Virgin olive oil

STEP BY STEP RECIPE:

1. The first thing we will do to give a more tasty and powerful ham flavor, is to fuse 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.
2. Soak the fish tail or gelatin sheets covered with cold water.
3. The béchamel sauce can be made very well with a food processor and following its simple instructions, but if you don't have one, don't worry, it requires a little more skill but it is just as good or even better. Put the butter and oil in a saucepan and melt over low heat.
4. Add the flour and stir with a whisk until the flour dissolves in the fat and toast while stirring for about 4 minutes. This step is very important, because if you don't do it the croquettes will taste like raw flour.
5. Then gradually add the milk while stirring with the whisk. At the beginning, 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.
6. Cook the béchamel sauce for 5 minutes, then add the Iberian ham and continue cooking for another 3 minutes.
7. Meanwhile, drain the gelatin with your hands and in a bowl put them in the microwave for about 4 seconds to break them apart. Add this liquid to the béchamel sauce and stir. cook for another 2 minutes. Add the salt, pepper and nutmeg, stir, then the chopped eggs and stir.
8. In a large bowl, pour the béchamel sauce and cover with cling film, so that it touches the béchamel sauce and does not form a crust.
9. Let it rest until it solidifies. You can leave it in the refrigerator until the next day or when it suits you to coat the croquettes.
10. Now all that remains is to beat the eggs and with the help of a spoon take a quantity of béchamel, soak it well in the egg and coat it well in breadcrumbs or panko, shaping the croquette with your hands.
11. And finally, fry them in a frying pan with plenty of olive oil, if it is extra virgin better. It must be very hot so that the crust remains crispy. If you fry them when they are still cold or lukewarm, you run the risk of them falling apart.

I hope you will let me know how these turned out for you. super creamy homemade croquettes of Iberian ham and egg. I'm all ears!

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum