Jamón and winter truffle croquetas


450ml whole milk

150ml fresh chicken stock

100g unsalted butter

125g plain flour, plus 2tbsp extra

100g Jamón Ibérico

75g manchego cheese, grated

Good shaving of fresh black truffle

2 free-range eggs, beaten

150g panko breadcrumbs

1ltr light olive or vegetable oil to fry


  1. Heat the milk and stock together gently. Melt the butter in a pan and add the 125g flour and cook for 2-3 minutes.
  2. Gradually add the milk and stock, stirring, until you have a smooth very thick sauce. Season well and stir through the Jamón, cheese, and truffle.
  3. Spread out on a baking sheet lined with cling film and chill until cold.
  4. Take spoonfuls of the mix and roll into balls about 30g each. Put the 2 tbsp of flour in a dish and the beaten egg and breadcrumbs in two more.
  5. Coat each of the balls in flour then beaten egg and then breadcrumbs, place on a baking sheet, and when they are all done freeze for an hour.
  6. When ready to cook, heat the oil to 180c. Drop a few of the croquetas into the oil and fry for 3-4 minutes until deep golden and hot to the center. Remove with a slotted spoon and drain on a kitchen towel whilst you fry the rest. Serve straight away.