Spanish Croquetas

Ingredients

• Unsalted butter (4 tablespoons)
• All-purpose flour (1/2 cup)
• Milk (2 cups)
• Chicken or vegetable broth (1 cup)
• Chopped ham (1 cup)
• Grated cheese (e.g., Manchego or cheddar) (1 cup)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Egg (2, beaten)
• Breadcrumbs (1 1/2 cups)
• Vegetable oil (for frying)
• Garlic (2 cloves, minced (for aioli))
• Mayonnaise (1 cup (for aioli))
• Lemon juice (1 tablespoon (for aioli))
• Salt (to taste (for aioli))

Instructions

1. In a medium saucepan, melt the unsalted butter over medium heat until it bubbles.
2. Add the flour and cook for 1-2 minutes, stirring constantly to form a roux, ensuring no lumps remain.
3. Gradually whisk in the milk and chicken or vegetable broth, stirring continuously until the mixture becomes smooth and thickens, about 5 minutes.
4. Remove from heat and stir in the chopped ham, grated cheese, salt, and black pepper until fully combined.
5. Transfer the mixture to a shallow dish, spread it evenly, and refrigerate for at least 2 hours or until firm.
6. Once chilled, shape the mixture into small cylinders or balls, about 1-2 inches in diameter.
7. Dip each croqueta into the beaten egg, allowing excess to drip off, and then roll in breadcrumbs to coat thoroughly.
8. Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
9. Fry the croquetas in batches, making sure not to overcrowd the pan, for about 3-4 minutes or until golden brown.
10. Remove the croquetas from the oil and drain on paper towels to absorb excess oil.
11. For the aioli, combine mayonnaise, minced garlic, lemon juice, and salt in a bowl. Mix well and adjust seasoning to taste.
12. Serve the hot croquetas with aioli or your favorite dipping sauce.