Croquetas de Jamon (Spanish Ham Croquettes)
User Reviews
4.6
Croquetas de Jamon (Spanish Ham Croquettes)
Description
This recipe creates the croquetas dough by making a roux with butter and flour, then gradually whisking in milk to form a thick, smooth béchamel sauce. Adding diced ham and a pinch of nutmeg seasons the creamy base. The mixture is cooked carefully over medium and then low heat until thick and well combined, then cooled and chilled overnight to firm up for shaping.
Once firm, the dough is portioned and shaped into croquettes, dipped in beaten egg, coated with breadcrumbs, and fried until golden and crisp on the outside. The contrast between the crunchy exterior and the smooth, flavorful filling is key to the dish's texture and appeal.
The croquetas offer a traditional Spanish tapas experience, with the ham flavor balanced by warm nutmeg and creamy sauce, perfect for serving alongside drinks or as a starter. The recipe relies on patience for cooling and careful frying to achieve the ideal consistency and color.
Ingredients
For the “Dough”
- 2 Tbsp butter unsalted
- 1 Tbsp olive oil
- Scant 1/2 c all-purpose flour unbleached
- 2 c milk at room temperature
- ¼ lb ham diced into small pieces
- Pinch nutmeg
- salt (to taste -- only needed if your ham isn’t too salty)
For Breading the Croquetas
- 1 egg lightly beaten
- ½ - ¾ c bread crumbs
To Fry
- cooking oil for frying
Instructions
To Make the Filling
- Melt butter and oil in a medium sauté pan over medium heat.
- Add the flour and stir to moisten it completely. Sauté the flour until it begins to turn a light brown color 2-3 min.
- Add the milk a little by a little, stirring constantly to incorporate each addition, until you have added it all. (At first, it will look like you won't be able to get a smooth sauce, but continue working your sauce with a rubber spatula as you add a little milk at a time and it will smooth out.) Reduce the heat to medium low as needed, if your milk seems to scald before you can mix it into the roux. Continue heating the mixture as needed until it is creamy, thick, and smooth.
- Add the diced ham and nutmeg. Mix well.
- Taste your mixture and add salt as necessary.
- Remove your mixture from the heat and let it cool slightly
- Transfer the croqueta dough into a casserole dish and cover it with plastic wrap (or a lid). Refrigerate the dough overnight.
Shaping the Croquetas
- Place the beaten egg in a shallow bowl. Place the breadcrumbs in a second, wide bowl.
- (We found it easiest to shape all the croquettas first and then bread them. But, if you have extra hands in the kitchen, now is a good time to employ their help, assembly-line-style.)
- Working with roughly 2 Tbsp of dough at a time, shape the chilled dough into little, fat thumbs. (Your hands will get sticky while shaping the dough. Keeping them lightly floured helps to cut down on the stickiness.)
- Dip each croqueta, one at a time, in the beaten egg, turning to coat.
- Then, roll it in the breadcrumbs, pressing to coat.
- Place the breaded croquetas on a parchment-lined baking sheet. Once all the croquetas are breaded, place your baking sheet in the freezer for 10-15 minutes, to firm them up slightly.
If Cooking Immediately
- At this point you can heat ½ inch of vegetable oil over med high heat in a shallow skillet. (When you drop a little flour or bread crumbs into the oil and they sizzle, the oil is ready.)
- Fry your chilled croquetas in batches, making sure not to crowd the oil, 1-2 minutes on each side, until golden brown.
- Remove the croquetas from the frying pan and place them on a paper towel lined platter to cool slightly.
- Serve warm!
If Freezing For Later
- Once the croquetas are frozen solid, transfer them to an airtight container until you are ready to fry them up.
- To fry your croquetas from well-frozen, let them thaw on the counter for 10-15 minutes before frying.
User Reviews
Overall Rating
4.6
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