Directions
- 1finely chop the jamón
- 2prepare the bechamel: properly poach the onion before adding the flour to remove all humidity
- 3use a spatula instead of a whisk to avoid developing too much gluten and add the warm milk little by little
- 4add the fried egg to the bechamel
- 5after 12 hours in the fridge, shape the croquetas with two spoons and freeze them to make the coating easier
- 6coat with egg and bread crumbs
- 7fry the croquetas
Ingredients
- 150 grams jamón
- 1 liter milk
- 1 unit onion
- 50 grams flour
- 3 units eggs
- 200 grams bread crumbs
- 500 ml oil
Equipment
frying panpotspatulaknifecutting boardtwo spoonsbowl
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