Aljomar Iberico Ham Croquettes

Ingredients

• 75 g finely chopped onion
• 75 g butter
• 75 ml EVOO
• 225 g flour
• 3.120 ml milk, reduced to half
• 2 eggs
• 300 g finely chopped bits of Aljomar Iberico ham

Method

Place eggs in salted, cold water. Bring to boil, let cook 10 minutes. Let cool, peel and chop finely. Place milk in deep sauce pan, add a tablespoon of water prior to adding milk to prevent the milk from sticking to the pan while reducing. Reduce the 3.120 ml of milk to obtain ml.

Melt butter with oil in a skillet.

Add chopped onion and sauté over low heat 5-7 minutes until tender. Whisk in flour and cook for 5 minutes over medium heat. Do not brown.

Cool roux completely to prevent clumps from forming later.

Add the reduced, hot milk a little bit at a time, whisking constantly. Use immersion blender to blend in the flavour of the onion and obtain a smooth, homogenous mix.

Cook to achieve desired level of creaminess, about 12 minutes. Remove from heat. Add chopped eggs, mix.

Add chopped ham and mix well. Check seasoning adding salt to taste.

1. Once the dough is ready, pour unto a tray prepared with a lightly oiled parchment paper and cover with plastic wrap.
2. Refrigerate the dough overnight.
3. Next day, shape into balls. Slightly oil your hands to prevent dough from sticking. Refrigerate shaped dough for at least 3 hours before breading.
4. Once cooled, roll each ball in a tray with flour. Shake the excess flour and reshape balls. Beat eggs in bowl. Dip floured balls into egg mixture. Allow excess egg mix to drain by placing the balls on a drip tray. Finally, roll balls inn breadcrumbs. They can be fried immediately. If you are making ahead, place the prepared balls in refrigerator and take out about an hour before frying time, so they will not be cold inside. To freeze for future use, place balls side by side on tray and freeze.
5. Fry at a temperature between 180ºc and 200º C until golden and well heated inside.

Serve immediately