Ham croquettes (Croquetas)


Croquettes

are small, breadcrumbed fried rolls. There are several recipes, but we have chosen the most typical, with béchamel and serrano ham. Really easy and quick, perfect for a tapa!

 

Ingredients

Olive oil, divided in ½ cup and olive oil for frying

125 gr/ ¾ cup flourHam croquettes, Croquetas, tapas

350 ml/1 ½ cups milk

100 ml/ ½ cup chicken broth

½ tsp salt

½ tsp nutmeg

1 pinch black pepper

100 g cured Spanish ham (preferably in 1 chunk), diced

2 eggs, beaten

2 tsp water

Bread crumbs, for coating

Serves 4

 

Preparation method

  1. Dice your ham as finely as possible.
  2. Heat the olive oil in a frying pan on medium heat. Add the flour and cook for 3 minutes stirring constantly. Keep stirring regularly and gradually pour in the milk and the chicken broth. Season with salt, nutmeg and pepper. Cook, stirring constantly, until you have a very thick and smooth sauce.
  3. Now that you have the béchamel, stir in the diced ham. Decrease the heat and cook for about 3 minutes, stirring constantly. Taste and adjust seasoning. Remove from heat, place the sauce in a bowl and allow cooling for 5-10 minutes.  Then cover and refrigerate for at least 2-3 hours.
  4. Place the eggs and breadcrumbs in separate bowls.  Beat the eggs with 2 teaspoons of water in a bowl. With floured hands, divide the mixture into 1-inch balls and shape into cylinders. Dip the croquettes in the beaten egg and then roll in the breadcrumbs until well coated.
  5. Heat the olive oil in a large frying pan. When hot, deep fry the croquettesin batches for about 2 minutes, turning several times, until golden-brown. Remove using a slotted spoon and drain on kitchen paper. Serve on a serving dish.

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