13 tricks from the greatest expert to get the best croquettes
INGREDIENTS
0.9 l milk
100g butter
80 g of flour
300 g of Iberian bait ham
1 ham bone
0.1 l whipping cream
4 eggs
Panko
PREPARATION
The first step, and there comes the trick that will provide an intense flavor to the croquettes, is to
infuse the ham bone in the milk and cream.
Then, in a pan or saucepan, sauté the butter with the flour until it is cooked.
You know, you have to
stir continuously
for at least 5 minutes, if possible with a rod.
Add the infused milk and cream mixture to this dough and continue cooking over low heat for half an hour.
After this time,
add the chopped ham
and cook it all for another 15 minutes.
Spread the dough on a tray and leave it to
rest in the fridge for 12 hours.
When they have elapsed, it is time to shape the croquettes with your hands, either as round balls (as in the image), or with the traditional shape.
Now you have to pass them first through beaten egg and then through
panko
- it can also be
traditional breadcrumbs,
but they will be less crunchy.
And to fry them in sunflower oil at 180 degrees.
Don't forget to put them on
absorbent paper
to remove excess fat.
And to eat!
According to the criteria of The Trust Project
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