Croquetas de Jamón

Ingredients

• 30 g Butter
• 1.6666666666666667 tbsp Extra Virgin Olive Oil
• 80 g Jamón Ibérico
• 1 pcs Onion
• 60 g Wheat Flour
• 400 ml Whole Milk
• 0.25 tsp Nutmeg
• 0.25 tsp Black Pepper
• 1 tsp Kosher Salt
• 1 pcs Egg
• 500 ml Sunflower Oil
• 2 tbsp Parsley
• 1 pcs Lemon
• 100 g Breadcrumbs

Method

1. Warm {whole_milk} in a small saucepan over low heat until steaming but not boiling, so it blends smoothly into the roux without forming lumps.
2. Heat {butter} and {extra_virgin_olive_oil} in a medium saucepan over medium-low heat. Add {onion} with a pinch of {kosher_salt} and sweat until very soft and translucent with no browning. Add {jamon_iberico}, cook briefly until fragrant, then stir in {wheat_flour} and cook until the raw aroma fades. Gradually whisk in warm {whole_milk}, then add {nutmeg}, {black_pepper}, and a little more {kosher_salt}. Cook, stirring constantly, until very thick, glossy, and pulling away from the pan.
3. Spread the croqueta mixture in a shallow dish, press parchment onto the surface, and chill until firm enough to shape cleanly.
4. Beat {egg} in one bowl and place {breadcrumbs} in another so the croquetas can be coated quickly and evenly.
5. Portion the chilled filling, roll into small logs with lightly oiled hands, then coat in {egg} and {breadcrumbs} until evenly covered.
6. Heat {sunflower_oil} in a deep saucepan over medium-high heat until shimmering. Fry the croquetas in small batches so the pan is not crowded, turning until deeply golden and crisp. Transfer to a rack and season immediately with a little {kosher_salt} so it adheres while hot.
7. Plate the hot croquetas and finish with {parsley}, a squeeze of {lemon}, and a light drizzle of {extra_virgin_olive_oil} for brightness.