Jamon and wild garlic croquetas

In a saucepan over low heat, warm the milk until steaming. In a separate pan, heat the butter and stir in the flour for two minutes until lightly browned.

Ingredients

475 mL of Milk

60 mL of Unsalted Butter

120 mL of All Purpose Flour

Equipment

Sauce Pan

Gradually whisk the warm milk into the flour and butter mixture until a thick, silky sauce forms. Simmer for two minutes, then season to taste.

Ingredients

240 mL of Milk

2½ mL of Unsalted Butter

2 cloves of All Purpose Flour

Equipment

Whisk

Sauce Pan

Fold the Manchego cheese, chopped Jamón, and prepared wild garlic into the sauce. Spread the mixture onto a lightly oiled baking tray, cover, and chill for at least one hour.

Ingredients

2 cloves of Wild Garlic Leaves

120 mL of Manchego Cheese

100 g of JamóN

Equipment

Baking Pan

Plastic Wrap

With lightly oiled hands, shape the chilled mixture into 18-20 even balls. Arrange them on a baking tray and freeze for 30 minutes to firm up.

Equipment

Baking Pan

Freezer

Beat the egg in a shallow dish with seasoning. Place panko in a second dish. Dip each croqueta into the egg wash, then coat thoroughly with panko.

Ingredients

5 mL of Seasoning

2 pieces of Egg

240 mL of Panko Breadcrumbs

Equipment

Shallow Dish

Heat oil in a deep pan to 170°C. Fry the croquetas in batches for 2-3 minutes until deeply golden, then drain on kitchen paper.

Equipment

Deep Fryer Or Heavy-Bottomed Pot

Slotted Spoon