Ham croquetas with garlic mayo recipe
 Try serving these crisp ham croquettes as a party snack or as part of a tapas menu. 75g/2½oz butter200g/7oz plain flour500ml/18fl oz milksalt and freshly ground black pepper75g/2½oz fresh breadcrumbs100g/3½oz ham, chopped50g/2oz serrano ham, chopped1 small bunch fresh parsley, chopped75g/2½oz plain flour2 free-range eggs, beaten100g/3½oz panko Japanese breadcrumbsrapeseed oil, for deep frying 75g/2½oz butter 200g/7oz plain flour 500ml/18fl oz milk salt and freshly ground black pepper 75g/2½oz fresh breadcrumbs 100g/3½oz ham, chopped 50g/2oz serrano ham, chopped 1 small bunch fresh parsley, chopped 75g/2½oz plain flour 2 free-range eggs, beaten 100g/3½oz panko Japanese breadcrumbs rapeseed oil, for deep frying 3 free-range egg yolks1-2 tsp English mustard100ml/3½fl oz rapeseed oil1 tbsp white wine vinegar½ tsp crushed garlic (approximately 1 small clove) salt and freshly ground black pepper 3 free-range egg yolks 1-2 tsp English mustard 100ml/3½fl oz rapeseed oil 1 tbsp white wine vinegar ½ tsp crushed garlic (approximately 1 small clove) salt and freshly ground black pepper Method Melt the butter in a large saucepan, then whisk in the flour and cook for 2-3 minutes. Whisk in the milk slowly until you have a very thick sauce. Season with salt and pepper. Stir in the breadcrumbs, both hams and parsley. Place in the fridge to chill for 3-4 hours.Shape the chilled mixture into 7cm/2¾in cylinders. Place the flour, beaten eggs and breadcrumbs in three separate bowls. Coat each one in the flour, then egg and finish with a layer of breadcrumbs. Add the oil into a deep-fat fryer and preheat to 170C/338F. (Caution: Do not leave hot oil unattended.)Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper.To make the mayonnaise, whisk the egg yolks with the mustard in a bowl and then very slowly and gradually add the oil, whisking continuously. Stir through the vinegar and garlic, then season with salt and pepper.Serve the croquetas on a board with a bowl of mayonnaise for dipping. Melt the butter in a large saucepan, then whisk in the flour and cook for 2-3 minutes. Whisk in the milk slowly until you have a very thick sauce. Season with salt and pepper. Melt the butter in a large saucepan, then whisk in the flour and cook for 2-3 minutes. Whisk in the milk slowly until you have a very thick sauce. Season with salt and pepper. Stir in the breadcrumbs, both hams and parsley. Place in the fridge to chill for 3-4 hours. Stir in the breadcrumbs, both hams and parsley. Place in the fridge to chill for 3-4 hours. Shape the chilled mixture into 7cm/2¾in cylinders. Place the flour, beaten eggs and breadcrumbs in three separate bowls. Coat each one in the flour, then egg and finish with a layer of breadcrumbs. Shape the chilled mixture into 7cm/2¾in cylinders. Place the flour, beaten eggs and breadcrumbs in three separate bowls. Coat each one in the flour, then egg and finish with a layer of breadcrumbs. Add the oil into a deep-fat fryer and preheat to 170C/338F. (Caution: Do not leave hot oil unattended.) Add the oil into a deep-fat fryer and preheat to 170C/338F. (Caution: Do not leave hot oil unattended.) Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper. Deep fry the croquetas in batches until golden-brown. Remove and drain on kitchen paper. To make the mayonnaise, whisk the egg yolks with the mustard in a bowl and then very slowly and gradually add the oil, whisking continuously. Stir through the vinegar and garlic, then season with salt and pepper. To make the mayonnaise, whisk the egg yolks with the mustard in a bowl and then very slowly and gradually add the oil, whisking continuously. Stir through the vinegar and garlic, then season with salt and pepper. Serve the croquetas on a board with a bowl of mayonnaise for dipping. Serve the croquetas on a board with a bowl of mayonnaise for dipping.