Well, I’m back… Fat, rested and with six pairs of new shoes and a couple of new kitchen toys. What did I eat that I couldn’t get enough of, you ask? These delicious morsels of goodness are at the top of the list. When cooked properly, they have a light crunch on the outside and hot ooey, gooey ham meets cheese meets béchamel mixture in the middle. Seriously, love at first bite! Here’s the recipe I used to make them once getting home…
Jamon y Queso Croquettes
3 tbsp butter
1 spanish onion, diced
1/2 cup flour, plus more for dusting
1 1/2 cups whole milk
2 ounces gorgonzola dulce
8 ounces serrano ham, cut into 1/2” strips
salt & pepper
pinch of cayenne pepper
4 eggs, beaten, at room temperature
2 cups panko (or dried bread crumbs)
canola or olive oil for frying
Melt the butter in a large heavy skillet over medium heat. add the onions and saute until softened, but not browned, about 4 minutes. Add the flour and cook, stirring constantly with a wooden spoon until the flour is completely incorporated, but hasn’t browned. About 4 minutes. Gradually stir in the milk and cook, stirring constantly, until the mixture is smooth and has thickened. Add the gorgonzola, stirring until it is melted. Stir in the ham and season with salt, pepper and cayenne.
Pour the mixture into a bowl and cover. Place in the fridge and let set for about an hour. You’ll want to be able to scoop and roll the mixture into small balls, about 1 inch in diameter. Once the batter is set, form the balls, then roll them in a dusting of flour and place on a cookie sheet in the fridge for another hour to firm up.
Pour the beaten eggs into a shallow dish and put the panko in another dish. One by one, dip the croquettas into the flour, then the panko. Place back on baking sheet. Freeze until firm.
Pour 3 inches of oil into a large, deep pan and heat to 360 degrees. Fry the croquettas until golden, about 3 minutes. Let rest on paper towels and serve while hot.