Iberian Ham and Wild Garlic Croquettes

Directions

1. 1

   Wash the wild garlic leaves in a colander, then pour boiling water over them until they wilt. Immediately rinse under cold running water, squeeze to remove excess water, and chop finely.

2. 2

   Warm the milk in a saucepan over low heat. In a second saucepan, heat the olive oil and add the flour, stirring for 2-3 minutes until it begins to brown slightly.

3. 3

   Gradually add the warm milk to the roux, a little at a time, stirring constantly until a thick, silky sauce forms. Boil for 1-2 minutes. Season with salt and pepper.

4. 4

   Stir the Manchego cheese, Iberian ham, and wild garlic into the sauce. Pour onto a lightly oiled tray, spread evenly, then cover and refrigerate for at least 1 hour.

5. 5

   Lightly oil your hands and form the mixture into 18-20 equally sized balls. Arrange on a tray and freeze for 30 minutes.

6. 6

   Beat the egg in a shallow dish with a pinch of salt and pepper. Pour the breadcrumbs into a second dish. Dip each croquette in the egg, then coat thoroughly with breadcrumbs.

7. 7

   Heat the vegetable oil to 338°F in a large, deep pot. Fry the croquettes in batches for 2-3 minutes until deep golden brown. Remove to paper towels to drain and serve hot with a glass of sherry.

8. 8