Jamon Iberico Croquettes
A delicious way to use expired Jamon Iberico safely in croquettes, ensuring proper heating to eliminate any potential bacteria.
Ingredients
- 200g expired Jamon Iberico, finely chopped
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 eggs, beaten
- 1 cup breadcrumbs
- Oil for frying
Instructions
Heat the olive oil in a pan over medium heat. Add the onion and garlic and sauté until translucent.
Add the chopped Jamon Iberico and cook for 2-3 minutes, stirring occasionally.
Sprinkle the flour over the mixture and stir well to combine. Cook for another minute.
Gradually pour in the milk while continuously stirring. Cook until the mixture thickens.
Season with salt, black pepper, and nutmeg. Remove from heat and let it cool.
Shape the cooled mixture into small croquettes.
Dip each croquette into beaten eggs, then coat with breadcrumbs.
Heat oil in a deep pan or fryer to 350°F (175°C). Fry the croquettes until golden brown.
Transfer to a paper towel-lined plate to drain excess oil.
Serve hot as an appetizer or snack.