Spanish Pork Croquetas

Step 1

Melt the butter in a medium saucepan over medium heat, watching until it foams and the foam subsides, about 2 minutes.

Step 2

Add the flour to the melted butter and stir constantly with a wooden spoon for 2 minutes, moving it around the pan so it looks like wet sand and smells nutty.

Step 3

Slowly pour in the milk while whisking constantly with a wire whisk to prevent lumps, then continue whisking until the mixture is smooth and thick enough to coat the back of a spoon, about 5 minutes.

Step 4

Stir in the minced pork and diced ham with a wooden spoon until evenly combined, then remove from heat.

Step 5

Spread the pork mixture onto a clean baking sheet in a thin, even layer, then place it in the freezer until completely cold and firm, about 20 minutes, so it is easy to shape.

Step 6

Pour the beaten eggs into a shallow dish and spread the panko breadcrumbs in another shallow dish on your work surface.

Step 7

Remove the pork mixture from the freezer and, using two small spoons, scoop a portion about the size of a ping-pong ball, pushing it from one spoon into the other to form a rough cylinder.

Step 8

Dip the pork cylinder into the beaten egg so it is fully coated on all sides, then let any excess egg drip back into the dish.

Step 9

Roll the egg-coated cylinder in the panko breadcrumbs, pressing gently so the crumbs stick, coating all sides evenly.

Step 10

Place the breaded croqueta on a clean plate and repeat with the remaining pork mixture until all croquetas are shaped and breaded—you should have about 12 croquetas.

Step 11

Fill a large, deep skillet or pot with neutral oil to a depth of 2 inches, then heat over medium-high heat until the oil shimmers and a small piece of breadcrumb dropped into it immediately bubbles and browns, about 3 minutes.

Step 12

Carefully place 3 or 4 breaded croquetas into the hot oil, keeping them at least 1 inch apart so they do not stick together.

Step 13

Fry, turning once with a slotted spoon, until the coating turns deep golden brown like a cooked potato chip, about 3 to 4 minutes total, then transfer to a plate lined with paper towels to drain.

Step 14

Repeat with the remaining croquetas, allowing the oil to return to temperature between batches—about 1 minute of wait time between batches.

Step 15

Arrange the warm croquetas on a serving plate and serve immediately while still crispy.