Instructions
Step 1: Begin by warming the extra virgin olive oil in a pan until it gently shimmers. Add the finely sliced leek and sauté it slowly until it becomes soft and translucent, taking care not to let it brown. Next, stir in the finely chopped jamón ibérico using a wooden spoon, frying for about one minute to release its rich aroma. Step 2: Sprinkle the plain flour over the mixture and continue to cook over medium heat, stirring occasionally. Continue frying until the mixture turns a golden color, ensuring it doesn't burn – this should take around five minutes and will form the base of your creamy filling. Step 3: While the roux cooks, gently heat the vegetable stock and milk in a small pan until steaming but not boiling. Add a few gratings of fresh nutmeg for a warm, subtle spice. Gradually incorporate this liquid into the roux mixture a few tablespoons at a time, stirring constantly to avoid lumps and to achieve a smooth texture. Step 4: Continue cooking the filling over medium heat, stirring frequently for about ten minutes until it thickens significantly and begins to pull away from the sides of the pan. Season with freshly ground black pepper and taste for salt, bearing in mind that the ham may already contribute saltiness. Step 5: Transfer the filling onto a baking tray approximately 30 x 20 cm, smoothing it evenly. Allow it to cool until it stops steaming. To prevent a dry surface, cover the filling with cling film. Once cooled, refrigerate it for one hour to firm up, which is crucial for easy handling in the next steps. Step 6: When ready to shape the croquetas, set up a breading station with three bowls: one filled with plain flour, the second with beaten eggs, and the third with breadcrumbs. Oil your hands lightly with olive oil to prevent sticking, then scoop walnut-sized portions of the chilled filling. Step 7: Roll each portion gently between your palms into a tight ball shape. If you prefer, you can shape them into small cylinders for a traditional look. Step 8: Dredge each ball lightly in the flour, dip fully into the beaten egg, and finally coat evenly with the breadcrumbs. Arrange the croquetas on a tray and refrigerate them for an additional 30 minutes to help the coating set, ensuring they hold together during frying. Step 9: For frying, heat sunflower oil in a deep-fat fryer or a deep, heavy-bottomed saucepan to 180°C (350°F). Fry 5 to 6 croquetas at a time, turning occasionally, until they achieve a uniform golden brown color, which should take about two minutes. Remove them carefully and drain on kitchen paper to absorb excess oil. Serve immediately for the best crispy texture and warm, creamy filling inside.
