Croquetas de Jamón (Ham and Béchamel Croquettes)
The Quirky Foodster Team
Ingredients
- Butter — 80 g (2.8 oz)
- Plain flour — 80 g (2.8 oz)
- Whole milk — 700 ml (2 cups)
- Jamón serrano or cooked ham, finely diced — 150 g (5.3 oz)
- Onion, very finely chopped — 1/2
- Nutmeg, salt, and pepper — to taste
- Eggs, beaten — 2
- Breadcrumbs — 150 g (5.3 oz)
- Oil for deep frying
Method
- Melt butter in a saucepan and sauté onion until soft and translucent.
- Add flour and cook, stirring constantly, for 2-3 minutes to form a roux without browning.
- Gradually whisk in warm milk, a little at a time, cooking until a very thick, smooth béchamel forms, about 10 minutes.
- Stir in the diced ham, nutmeg, salt, and pepper. Spread the mixture into a dish, cover with cling film touching the surface, and chill at least 4 hours or overnight.
- Shape the chilled mixture into small cylinders or ovals using floured hands.
- Dip each croquette in beaten egg, then coat thoroughly in breadcrumbs.
- Deep fry in oil at 180°C (350°F) for 2-3 minutes until golden brown. Drain and serve hot.
Introduction: Croquetas de jamón are a cornerstone of Spanish home cooking and tapas menus, made from a thick ham-studded béchamel that is chilled, shaped, breaded, and fried until the outside shatters to reveal a molten centre.
Cultural Background: Croquetas de jamón are a cornerstone of Spanish home cooking and tapas menus, made from a thick ham-studded béchamel that is chilled, shaped, breaded, and fried until the outside shatters to reveal a molten centre.
Tips: The béchamel must be thick and well-chilled or the croquettes will fall apart when frying. Work quickly when shaping as the mixture softens at room temperature.
Variations: Popular fillings include mushroom, chicken, cod, or spinach in place of or alongside ham.
Nutrition: 14 Spain — World Cookbook Project Full Recipes Approx. 260 kcal, 8g protein, 22g carbohydrate, 15g fat per serving (3 croquetas).
FAQs:
Q: Can croquetas be frozen?
A: Yes, freeze the shaped, breaded croquettes before frying and cook from frozen, adding a minute or two to the fry time.
Q: Why did my croquetas burst open?
A: Usually the béchamel wasn't thick or cold enough before shaping.
- Butter — 80 g (2.8 oz)
- Plain flour — 80 g (2.8 oz)
- Whole milk — 700 ml (2 cups)
- Jamón serrano or cooked ham, finely diced — 150 g (5.3 oz)
- Onion, very finely chopped — 1/2
- Nutmeg, salt, and pepper — to taste
- Eggs, beaten — 2
- Breadcrumbs — 150 g (5.3 oz)
- Oil for deep frying
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