Jamon & Wild Garlic Croquetas

Ingredients

• 150 gWild garlic
• 350 gMilk
• 45 gOlive oil
• 65 gFlour
• 35 gManchego
• 80 gJamon
• 1 pcsEgg
• 75 gBreadcrumbs
• 1000 mlVegetable oil

Instructions

1. 1

   Prepare wild garlic

   • Wash wild garlic leaves well in a colander.
   • Pour boiling water from the kettle over them until just wilted.
   • Immediately rinse under cold water, squeeze out excess water and finely chop.
2. 2

   Make the béchamel

   • Warm the milk in a pan over low heat until steaming.
   • Heat the olive oil in another pan and stir in the flour. Cook for a couple of minutes until it starts to brown slightly.
   • Gradually add the warm milk while stirring until a thick, silky sauce forms. Cook 1–2 minutes to remove raw flour taste. Season to taste.
3. 3

   Mix filling and chill

   • Stir Manchego, jamón and chopped wild garlic into the béchamel until combined.
   • Spread the mixture on a lightly oiled tray or plate, cover and chill for at least 1 hour (up to 24 hours).
4. 4

   Shape and freeze

   • Lightly oil your hands and shape the mixture into 18–20 even balls.
   • Arrange on a tray and freeze for 30 minutes to firm up.
5. 5

   Bread and fry

   • Beat the egg in a shallow dish with a little seasoning. Tip panko into a second dish.
   • Dip each croqueta in egg, then coat in breadcrumbs. (Can be frozen raw for up to 3 months.)
   • Pour the oil into a large deep pan (no more than one-third full) and heat to 170 °C.
   • Fry croquetas in batches for 2–3 minutes until deep golden. From frozen fry at 160 °C a few minutes longer until piping hot.
   • Drain on kitchen paper and serve warm.