Jamon & wild garlic croquetas

Step 1: Begin by gently washing the wild garlic leaves in a colander to remove any dirt. Pour boiling water from the kettle over the leaves just enough to wilt them slightly, which helps soften their flavor. Immediately rinse under cold running water to stop the cooking process, then squeeze out any excess moisture to prevent a soggy filling. Finely chop the leaves to distribute their fresh aroma evenly. Step 2: Warm the milk in a pan over low heat until it starts to steam softly, ensuring it doesn’t boil. In a separate pan, heat the olive oil or butter until melted and warm. Stir in the flour and cook it gently for a couple of minutes until it takes on a subtle golden hue; this step cooks out the raw flour taste and adds depth. Step 3: Gradually whisk the warm milk into the flour mixture a little at a time, stirring continuously to form a thick, silky béchamel sauce. Let it bubble gently for a minute or two, which ensures the flour is fully cooked. Season the sauce with salt and pepper to taste. Step 4: Stir in the shredded Manchego cheese, diced jamón ibérico, and finely chopped wild garlic leaves, combining everything smoothly. Pour the mixture onto a lightly oiled baking tray or plate, spreading it out evenly. Cover and chill in the fridge for at least 1 hour — this step firms up the mixture, making it easier to shape. Step 5: Lightly oil your hands to prevent sticking, then shape the chilled mixture into 18-20 uniform balls. Arrange these on a baking tray and freeze them for 30 minutes to help them firm up for frying. Step 6: Beat the egg in a shallow dish with a pinch of seasoning. Place the panko breadcrumbs in another shallow dish. Dip each croqueta ball first in the beaten egg, then roll it thoroughly in the breadcrumbs to coat evenly. At this stage, you can freeze the raw croquetas for up to three months — great for advance preparation. Step 7: Pour vegetable oil into a large, deep pan, filling it no more than a third full. Heat the oil to 170°C (test by dropping in a cube of bread; it should turn golden in about 30 seconds). Carefully fry the croquetas in batches for 2 to 3 minutes until they are deeply golden and crisp. Step 8: If frying from frozen, reduce the oil temperature slightly to 160°C and fry a few minutes longer to ensure they heat through. Step 9: Remove the croquetas with a slotted spoon and drain on kitchen paper to remove excess oil. Serve warm, ideally accompanied by a cold glass of sherry to complement their rich, savory flavors.