Jamon Serrano and Cheese Croquetas

Jamon Serrano and Cheese Croquetas

For the batter:

2 tablespoons olive oil

2 tablespoons butter

½ cup yellow onion, minced

4 tablespoons all-purpose flour

1 cup milk

a pinch nutmeg, freshly grated, if possible

kosher salt, to taste

1 cup diced jamon serrano (see note below)

1 cup grated fontina cheese

1 cup grated mozzarella cheese

For breading:

1-2 cups flour, for dredging

1-2 eggs

3-4 cups plain breadcrumbs

oil for frying

For serving:

fig jam

Make the croquetas:

Melt the butter and olive oil in a small pot until the butter is melted. Add the onion and cook until soft and translucent but not browned. Add the flour and stir for 3-4 minutes to cook off the raw flour, making sure the mixture is a blond color before moving on. Slowly add the milk while stirring with a wooden spoon or whisking. Once all of the milk has been added, continue stirring until the mixture is smooth. Add the nutmeg and season with a pinch of salt. Continue cooking, stirring often, until the bechamel has thickened and begins to pull away from the sides of the pan. Remove from heat and stir in the jamon serrano and cheese.

Spread the mixture in a dish with a lot of surface area or a rimmed baking sheet that has been lined with parchment paper. Spread the mixture out thinly and place into the refrigerator until cold.

Bread the croquetas:

Once cold, use a small scooper to scoop a ball of batter. Place the flour in one dish or bowl. Place the eggs in a separate bowl, whisk well. Place the breadcrumbs in a third dish. Drop the balls into the flour. Roll the flour coated ball until smooth. Gently lower into the eggs and use a slotted spoon to gently remove the balls from the eggs, allowing any excess to drip off. Gently lower the balls into the breadcrumbs. Gently roll the balls ensuring they are evenly coated with breadcrumbs. Set aside and continue until all of the croquetas have been rolled. Place into the refrigerator while the oil heats.

Fill a deep, heavy-bottomed pot with 1-2 inches of oil. Heat to 350˚F. Fry the croquetas in small batches until golden brown all over. Carefully remove with a spider or slotted spoon and lightly salt. Serve over fig jam.

Note for dicing the jamon serrano: If using very thinly sliced jamon serrano, simply stack a few layers and chop with a sharp knife. The colder the jamon serrano is, the easier it will be to work with. Work with only a few sheets at time while keeping the rest in the refrigerator if you can. If you’re working with a chuck of jamon serrano, you can cut the jamon into small chunks and use a food processor to break it down into small pieces that can be folded into the batter.