Croquetas de jamón
Directions
- 1chop the jamón into small pieces
- 2chop the jamón into small pieces
- 3chop the jamón into small pieces
- 4prepare the bechamel: properly poach the onion before adding the flour to toast the roux properly
- 5prepare the bechamel: properly poach the onion before adding the flour to toast the roux properly
- 6prepare the bechamel: properly poach the onion before adding the flour to toast the roux properly
- 7add warm milk little by little to avoid lumps
- 8add warm milk little by little to avoid lumps
- 9add warm milk little by little to avoid lumps
- 10add the fried egg and jamón to the bechamel
- 11add the fried egg and jamón to the bechamel
- 12add the fried egg and jamón to the bechamel
- 13refrigerate for 12 hours
- 14refrigerate for 12 hours
- 15refrigerate for 12 hours
- 16shape the croquettes with two spoons and coat with breadcrumbs
- 17shape the croquettes with two spoons and coat with breadcrumbs
- 18shape the croquettes with two spoons and coat with breadcrumbs
- 19freeze the croquettes to make the coating easier later and reduce the amount of falling solids during frying
- 20freeze the croquettes to make the coating easier later and reduce the amount of falling solids during frying
- 21freeze the croquettes to make the coating easier later and reduce the amount of falling solids during frying
- 22fry the croquettes until golden brown
- 23fry the croquettes until golden brown
- 24fry the croquettes until golden brown
Ingredients
- 150 grams jamón
- 150 grams jamón
- 150 grams jamón
- 1 liter beshamel
- 1 liter beshamel
- 1 liter beshamel
- 50 grams flour
- 50 grams flour
- 50 grams flour
- 50 grams butter
- 50 grams butter
- 50 grams butter
- 1 liter milk
- 1 liter milk
- 1 liter milk
- 1 unit onion
- 1 unit onion
- 1 unit onion
- 2 units eggs
- 2 units eggs
- 2 units eggs
- 200 grams bread crumbs
- 200 grams bread crumbs
- 200 grams bread crumbs
Equipment
spoonknifecutting boardfrying pansaucepanspatula