Tomcooks CROQUETAS

INGREDIENTS ÷ 25g butter ÷ 3 tbsp olive oil ÷ 80g flour ÷ 375ml ham stock or milk ÷ 50g cooked ham or Serrano ham, very finely chopped ÷ a little oil ÷ 3 tbsp flour ÷ salt and pepper ÷ 1 egg ÷ 8 tbsp breadcrumbs ÷ 800ml olive oil Heat the butter in a saucepan and add the olive oil. Add the flour and cook, stirring, for 2 minutes. Remove from the heat and pour in the stock or milk in three more or equal amounts, whisking all the time. Add the finely chopped ham. Then return to the heat and keep stirring until the mixture becomes thick. Rub a dinner plate with a little oil and pour the contents of the saucepan onto it. Leave to cool, then cover with clingfilm and put in fridge overnight.

Pre-heat the oven to 160ºC, gas

These are delicious little nibbles which are a key part of the Spanish tapas repertoire and, of course,they make a great starter. You need to start a day ahead. mark 3. Season the flour with salt and pepper and place in a small bowl. Whisk the egg in a small bowl. Spread the breadcrumbs thinly on a baking tray and place in the oven for 10 minutes until they go quite dry and crisp. Remove from the oven and allow to cool, then place in a shallow bowl. You need to divide the cold ham mixture into little balls, roughly the size of a walnut. It’s easier to do this if you flour your hands. Roll each ball in the seasoned flour, then in the egg and finally in the breadcrumbs until each ball is fully covered. Set aside in the fridge for at least an hour.

Pour 800ml of olive oil into a frying pan (or as much as is needed to come half way up the croquetas) and put on a medium heat. Cook the croquetas gently in batches until they are crisp outside and golden. Drain on kitchen paper and serve straight away.