Jamón Ibérico and egg croquetas recipe
Frank Camorra of MoVida shares a recipe for a Spanish tapa classic: jamón Ibérico and egg croquetas.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Deep-fryer
- Deep-fry thermometer
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Mixing bowl
- Measuring spoon
- Baking sheet
- Plastic wrap
- Refrigerator
- Stove
- Slotted spoon
- Paper towel
- Plate
Ingredients
- 2 onions
- 8 whole cloves
- 2-3 bay leaves
- 1 1/4 litres milk (5 cups)
- 175 gm butter, coarsely chopped
- 320 gm plain flour
- 75 gm cornflour (½ cup)
- 200 gm jamón Ibérico, finely diced
- 6 hard-boiled eggwhites, finely chopped
- ½ tsp finely grated nutmeg
- 1 egg, lightly beaten
- 300 gm fine breadcrumbs (see note)
- For deep-frying: vegetable oil
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