Prosciutto & Almond Croquetas

Ingredients

• 40ml olive oil
• 60g flour
• 400ml whole milk
• 90g young manchego, grated
• Fresh nutmeg, grated
• Salt
• White pepper
• 200g prosciutto, cut into small pieces
• 30g blanched almonds, roughly chopped

To Coat & Fry

• 75g flour
• 2 eggs
• 75g breadcrumbs
• Neutral oil for frying

Directions

• Make the bechamel: heat the olive oil in a saucepan, whisk in the 60g flour to form a roux and cook briefly. Gradually whisk in the whole milk and cook, stirring constantly, until thick and smooth.
• Off the heat, stir in the grated manchego, a good grating of fresh nutmeg, salt and white pepper. Fold in the chopped prosciutto and almonds.
• Spread the mixture onto a tray, cover and chill until firm (at least a few hours, ideally overnight).
• Set up a coating station with the 75g flour, beaten eggs and breadcrumbs. Using a spoon to measure out the bechamel, drop each spoonful straight into the flour and roll to coat, then dip in egg and finally breadcrumbs, shaping into croquettes (shaping is the trickiest part, so persevere).
• Heat the neutral oil and fry the croquetas in batches until deep golden and crisp. Drain and serve warm. Makes 18-20.

The method follows the classic Spanish croqueta technique shown in the video; the full written recipe is on the creator's site. From Gabriella Simonian on Instagram.