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Chef Don's
Favorite Appetizer Recipes
Prosciutto de Palma Croquetas
2 Tbsp. Flour
1 Tbsp. Olive Oil
1 cup Milk
1 Egg
1/2 cup Prosciutto de Palma, finely chopped
1/2 cup Bread Crumbs
1 tsp. Nutmeg
Salt and Pepper to taste
Put the oil in a frying pan and warm it. Once the
oil is warm (but before it reaches the smoking point) remove the pan
from the heat and add the flour to the oil. Stir with a wooden spoon
until it becomes a paste. Put the pan on the heat again and add the
milk, a little at a time, stirring constantly. Add the nutmeg, salt,
pepper and the ham. Cook in the pan until the mixture is stiff,
stirring constantly. As soon as the mixture is stiff, spoon it into a
bowl and let it cool. Beat the egg with a little water. Once the
mixture is cool, use a soup spoon to portion out the dough and mould
them with your hands into the shape of a croqueta (oval). Dip each
croqueta into the beaten egg and then dip it into the breadcrumbs.
Place each croqueta separately on a plate. You may fry them now, or put
them into the fridge and leave them until you are ready to cook them.
Fry the croquetas in a pan with enough oil to cover them. When they are
golden and crispy, take them out and lay them on kitchen roll to absorb
the excess oil. Serve.
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