Snack · 70 min · spanish

Croquetas de Jamón

A Spanish snack built around serrano ham and butter — on the table in 70 minutes. It is weeknight cooking that still hits your targets — 12 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 4 oz Serrano ham
• 4 tbsp Butter
• 1/2 cup Flour
• 2 cups Whole milk
• 2 Eggs
• 1 cup Breadcrumbs
• 1/4 tsp Nutmeg

Steps

1. Melt the butter, whisk in the flour, and cook the roux for 2 minutes until it smells toasty; then whisk in the warm milk gradually until you have a thick béchamel.
2. Fold in the finely minced ham and a grating of nutmeg; season and cook 2 more minutes until the mass pulls from the pan.
3. Spread the dough on a plate, cover directly with plastic, and chill at least 2 hours — cold dough shapes cleanly.
4. Roll into walnut-size cylinders, then coat in flour, beaten egg, and breadcrumbs.
5. Fry in 350°F (175°C) oil in small batches until deeply golden, about 2-3 minutes; drain on a rack.
6. Rest 5 minutes before serving so the molten centers set slightly instead of bursting.

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