SpanishMain course
Jamon & wild garlic croquetas
These Spanish croquetas feature a creamy béchamel base studded with savory jamón ibérico and fresh wild garlic, all bound together with a touch of Manchego. They're breaded and fried until deeply golden and crisp on the outside, with a rich, soft interior. The mixture needs at least an hour to chill before shaping, and you can freeze the raw croquetas for up to three months, making them a good make-ahead option.
56 minServes 4
Method
5 steps · 56 min total
- 01
Prepare Wild Garlic
Wash the wild garlic leaves thoroughly in a colander. Pour boiling water over them until they just wilt, then immediately rinse under cold running water. Squeeze out as much excess water as you can before finely chopping the leaves. - 02
Make the Béchamel
Gently warm the 350g milk in a pan over low heat until it's just steaming. In a separate pan, heat the 45g olive oil (or butter) until warm or melted, then stir in the 65g flour for a couple of minutes until it starts to turn a light brown. Gradually whisk in the warm milk, a little at a time, until you have a smooth, thick, and silky sauce. Let it bubble for 1 to 2 minutes, stirring constantly, to ensure the flour is fully cooked out, then season to taste.
