How to make
This is a traditional Spanish cuisine appetizer that, in addition to being very tasty, is extremely easy to prepare.
Start with the croquette mixture first, by heating the butter over medium to low heat and as soon as it melts, immediately pour all the flour at once. Stir, until it is fried and starts smelling nice (about 2 minutes).
Add the jamon, cut into small cubes and after a minute, pour the milk in portions, slightly warmed and while stirring constantly. You will get a thick Béchamel.
Cook for about 4-5 minutes, by beating from time to time with a wire whisk, until it thickens further - when you pull out the whisk or spoon, the mixture should fall like a ribbon. Then season with nutmeg, white pepper and very little salt, since the jamon is salty enough.
Remove it from heat and cover with cling film, so that it clings tightly to the mixture. Leave it to cool and store in the refrigerator to set further - from 4 hours to 1 day.
When the mixture is ready, cut the boiled eggs into quarters. With slightly moistened fingers, take as much of the hardened béchamel as will fit in a closed fist. Form balls, flatten them and place a quarter of an egg in the center.
Cover with another flattened ball, by pinching and sealing the ends. Shape them like this, until all the products are used up. For me, the mixture is just enough to wrap all 8 pieces of egg and get exactly 8 maxi croquettes.
Roll each in breadcrumbs mixed with the green spices first, then in the beaten egg and then again in breadcrumbs.
Place them in oil heated over moderate heat and fry, until golden on both sides. Remove the croquettes and place them onto absorbent kitchen paper.
Serve them either hot or cold as an appetizer or a great beer or wine appetizer.
Enjoy your meal!
