Crispy Air-Fryer Jamon and Wild Garlic Croquetas Recipe

Melt the butter in a medium saucepan over medium heat, then whisk in the flour to form a smooth paste. Cook for 1 to 2 minutes, stirring constantly, until it smells slightly nutty but does not brown.

Gradually pour in the warm milk a little at a time, whisking vigorously to prevent lumps from forming. Cook the mixture for 5 minutes, stirring continuously, until you have a very thick, smooth bechamel sauce.

Stir in the diced jamon, chopped wild garlic, and a pinch of nutmeg. Cook for another 2 minutes until the garlic is wilted and fragrant, then pour the mixture onto a shallow baking dish, cover with plastic wrap touching the surface, and freeze for 20 minutes to firm up quickly.

Once the mixture is cold and scoopable, divide it into 12 equal portions and shape them into small logs or cylinders. Roll each cylinder first in the beaten egg, then coat thoroughly in the panko breadcrumbs.

Preheat your air fryer to 400°F (200°C). Lightly spray the croquetas with olive oil, place them in a single layer in the air fryer basket, and cook for 8 to 10 minutes, shaking gently halfway through, until they are deeply golden-brown and crispy.

Remove the croquetas carefully using tongs and let them cool for 2 minutes before serving. Enjoy them warm, optionally paired with a side of garlic aioli for dipping.