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Ingredients (serves 6 – approximately 34 croquetas)
•2 tablepsoons extra virgin olive oil
•40 g butter
•3 to 4 tablespoons plain flour
•3/4 litre milk, cold
•1 litre extra virgin olive oil
•200g Serrano ham, finely chopped
•1/2 kg prawns
•1 boiled chicken breast
•roast chicken/boiled or baked ham leftovers, etc.
•100g cheese & 100g cooked ham
Melt oil and butter in frying pan over medium heat. When melted, add flour and stir using wooden spoon. Gradually add milk, stirring constantly and keeping on the boil until “béchamel” is quite thick.
Add finely chopped Serrano ham, stir well. Remove from heat and pour into shallow dish to cool. Refrigerate overnight.
Beat 2 eggs and place in shallow dish. Pour breadcrumbs onto separate plate. Take spoonful of cold “béchamel” mixture and use hands to form a small oblong shape. Dip this first lightly into the breadcrumbs, then into the egg, then into the breadcrumbs again, till covered evenly. Continue till all “croquetas” are formed and ready for frying.
Heat 1 litre of extra virgin olive oil in frying pan and when hot (test with piece of bread), fry “croquetas” in groups, turning until golden. Remove and set onto kitchen paper to strain.
“Croquetas” can be eaten hot, warm or cold, served alone as finger food at a party, with salad or “pintxo” style on a thin slice of tomato & garlic-rubbed bread.