Croquetas de Jamón Recipe

Croqueta. The word itself mimics the sound of eating it. It is a food onomatopoeia: the crunch of biting into the golden crispy exterior to savour the rich, creamy filling.

Croquetas are a wildly popular tapas. They come in all different shapes, sizes and fillings. A whole day in Spain can be spent - and justified - sampling the different croquetas on offer, lingering in places with good croquetas, moving on quickly from those that don't. This is market research at its most indulgent and one quickly becomes an expert.

When undertaking a 'croquetas crawl' location is all-important and Spain is not lacking in stunning towns and cities to provide pleasant backdrops. But the best has to be Granada, in Spain's southern Andalusia and home to the Alhambra - the vast Moorish complex on the hill which dominates the skyline from every angle. A day spent gorging on tapas and wine in full view of this breathtaking palace is a day well spent, watching the high, red clay walls change from shades of pink to blood orange as the sun slowly melts on the horizon. This is bucket list stuff.

Ingredients (8 croquetas)

100g Serrano ham (cut into small pieces)

1 large white onion (finely chopped)

Handful of fresh parsley (chopped)

150g butter

6 tbsp flour

0.5L milk

1 tsp nutmeg

Salt and pepper

2 eggs (beaten)

4 tbsp breadcrumbs

1-2L cooking oil

Preparation (1.5hrs)

1. Prepare the béchamel filling. Melt the butter in a pan on medium-high and sauté the onion and Serrano ham until soft (5-10min). Add 2 tbsp of flour and combine to form a thick paste (known as the 'roux').

2. In a separate pan heat the milk until warm but not boiling. Add the milk to the roux in stages, stirring to remove any lumps. The key is to make the béchamel thick enough for the croquetas to keep their shape during frying (too wet and they will disintegrate). Add the parsley, nutmeg, salt and pepper. Chill in the fridge for at least 1 hour - ideally overnight.

3. Prepare the croquetas by taking about 1 tbsp of the béchamel filling and shaping into balls or cylinders in your hands.

4. Lay out 3 bowls. Put 4 tbsp of flour in the first, eggs in the second and 4 tbsp of breadcrumbs in the third. Roll and coat each croqueta thoroughly in the flour, egg and breadcrumbs in that order. Set aside.

5. Heat the cooking oil in a pan (either a fryer or a deep enough frying pan). When hot, put the croquetas in and fry, turning occasionally, until golden (about 5-10min). Remove the croquetas and place on a paper towel to drain excess oil. Serve immediately.

TIP 1: Use a cooking oil with a high smoke point such as sunflower oil. Olive oil is not suitable for cooking at high temperatures as it will burn.

TIP 2: Put the end of a wooden spoon in the oil to test how hot it is. If the end bubbles, it is ready. If nothing happens, it is not. If it boils, it is too hot.

TIP 3: For extra depth of flavour add some Serrano ham to the milk during heating.