Bayonne Ham croquettes
SEASON FOR THE RECIPE:
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Ingredients for 25 croquettes
- 50g flour (1.76 ounces)
- 50g butter (1.76 ounces)
- 60cl milk (20.3 fluid ounces or 2.11 cups)
- 100g Bayonne ham (3.53 ounces)100g breadcrumbs (3.53 ounces)
- 2 eggs
- 1 shallot
- Sunflower oil
- Parsley
- Salt, pepper
Recipe
01 –
Place the butter in a saucepan. Finely chop the shallot and parsley, then add them to the saucepan. Melt the butter and wait a few minutes for the shallot to cook.
02 –
Add the flour and mix. Incorporate 1/3 of the milk and mix until the flour absorbs the milk. Add half of the remaining milk and repeat the process. Finally, pour in the rest of the milk and mix until the béchamel sauce has thickened. Season with salt and pepper.
03 –
Add the Bayonne ham, previously diced, then mix.
04 –
Transfer the ham béchamel to a bowl, cover with plastic wrap, and let it rest in the refrigerator for at least 3 hours.
05 –
Shape the croquettes using your hands or a spoon.
06 –
Beat the eggs in a bowl. Pour the breadcrumbs onto a plate.
07 –
Dip the croquettes in the beaten egg, then in the breadcrumbs.
08 –
Pour oil into a thick-bottomed frying pan or wok (about 1 to 1.5 cm deep in the pan or 0.4 to 0.6 inches).
09 –
Fry two or three croquettes at a time for 3 to 4 minutes, gently flipping them. They should be golden brown.
10 –
Serve hot as an appetizer!
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