Croquetas
Directions
- 1Melt butter in a saucepan.
- 2Melt butter in a saucepan.
- 3Melt butter in a saucepan.
- 4Add flour and mix well.
- 5Add flour and mix well.
- 6Add flour and mix well.
- 7When you get a roux, pour the milk in several times, mixing well.
- 8When you get a roux, pour the milk in several times, mixing well.
- 9When you get a roux, pour the milk in several times, mixing well.
- 10When your béchamel is ready, season with salt, pepper and nutmeg.
- 11When your béchamel is ready, season with salt, pepper and nutmeg.
- 12When your béchamel is ready, season with salt, pepper and nutmeg.
- 13Cut the raw ham into very small pieces and add them to your béchamel.
- 14Cut the raw ham into very small pieces and add them to your béchamel.
- 15Cut the raw ham into very small pieces and add them to your béchamel.
- 16Place your preparation in the fridge for an hour to harden.
- 17Place your preparation in the fridge for an hour to harden.
- 18Place your preparation in the fridge for an hour to harden.
- 19Form small balls and roll them in flour, then in the egg and then in the breadcrumbs.
- 20Form small balls and roll them in flour, then in the egg and then in the breadcrumbs.
- 21Form small balls and roll them in flour, then in the egg and then in the breadcrumbs.
- 22Brown them in a little oil and it's ready.
- 23Brown them in a little oil and it's ready.
- 24Brown them in a little oil and it's ready.
Ingredients
- 120 g jamón
- 120 g jamón
- 120 g jamón
- 100 g beurre
- 100 g beurre
- 100 g beurre
- 100 g farine
- 100 g farine
- 100 g farine
- 50 cl lait
- 50 cl lait
- 50 cl lait
- peu farine
- peu farine
- peu farine
- 2 oeufs
- 2 oeufs
- 2 oeufs
- chapelure panko
- chapelure panko
- chapelure panko
- huile de friture
- huile de friture
- huile de friture
- sel
- sel
- sel
- poivre
- poivre
- poivre
- noix de muscade
- noix de muscade
- noix de muscade
Equipment
casserolefrigocongèle
Tips
- If you are in a hurry, place the dough in the freezer instead of the fridge