Directions
- 1chop the jamón into small pieces
- 2prepare the bechamel: properly poach the onion before adding the flour to toast the roux properly
- 3add warm milk little by little to avoid lumps
- 4add the fried egg and jamón to the bechamel
- 5refrigerate for 12 hours
- 6shape the croquettes with two spoons and coat with breadcrumbs
- 7freeze the croquettes to make the coating easier later and reduce the amount of falling solids during frying
- 8fry the croquettes until golden brown
Ingredients
- 150 grams jamón
- 1 liter beshamel
- 50 grams flour
- 50 grams butter
- 1 liter milk
- 1 unit onion
- 2 units eggs
- 200 grams bread crumbs
Equipment
spoonknifecutting boardfrying pansaucepanspatula
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