Croquetes de Pernil (Ham Croquettes) (Croquetes de Pernil)
The Quirky Foodster Team
Ingredients
- Butter — 60 g (1/4 cup)
- All-purpose flour — 60 g (1/2 cup)
- Whole milk — 500 ml (2 cups)
- Cooked ham, finely chopped — 150 g (1 cup)
- Nutmeg — 1 g (a pinch)
- Eggs, beaten (for coating) — 2
- Breadcrumbs, for coating — 150 g (1 1/2 cups)
- Vegetable oil, for frying — 500 ml (2 cups)
- Salt — 3 g (1/2 tsp)
Method
- Melt the butter in a saucepan and whisk in the flour, cooking for 1-2 minutes to form a roux.
- Gradually whisk in the milk, cooking until a very thick, smooth béchamel forms, about 8-10 minutes.
- Stir in the chopped ham, nutmeg and salt.
- Spread the mixture onto a tray and chill for at least 2 hours, until firm.
- Shape the chilled mixture into small logs or ovals.
- Coat each in beaten egg, then breadcrumbs.
- Heat oil to 175°C (350°F) and fry the croquettes in batches for 3-4 minutes until deeply golden.
- Drain on paper towel and serve hot.
Introduction: Creamy béchamel and ham croquettes with a crisp golden shell, a favourite shared starter at Andorran gatherings.
Cultural Background: Croquettes reflect Andorra’s close culinary ties to Catalonia and Spain, appearing at nearly every tapas-style spread and family celebration.
Tips: The béchamel needs to be quite thick to shape well — don’t rush the initial cooking stage. Chilling thoroughly is essential, or the croquettes will fall apart when frying.
Variations: Add finely chopped mushrooms for a mixed ham and mushroom version. Use a mix of ham and chicken for variety.
Vegetarian/Vegan: For a vegetarian version, replace the ham with sautéed mushrooms; this is a common and well-loved variation.
Serving Suggestions: Serve hot as a shared starter, with a simple aioli on the side.
Storage: Refrigerate uncooked, breaded croquettes for up to 2 days, or cooked ones for up to 2 days.
Reheating: Reheat cooked croquettes in the oven or air fryer to restore crispness; avoid microwaving.
Nutrition: 220 kcal | Protein 8g | Carbs 18g | Fat 13g
FAQs:
Q: Can croquettes be frozen?
A: Yes, freeze the shaped, breaded croquettes uncooked, then fry directly from frozen, adding a couple of extra minutes.
Q: Why is my béchamel too thin to shape?
A: This usually means it wasn’t cooked long enough — continue cooking until very thick, almost like a soft dough.
- Butter — 60 g (1/4 cup)
- All-purpose flour — 60 g (1/2 cup)
- Whole milk — 500 ml (2 cups)
- Cooked ham, finely chopped — 150 g (1 cup)
- Nutmeg — 1 g (a pinch)
- Eggs, beaten (for coating) — 2
- Breadcrumbs, for coating — 150 g (1 1/2 cups)
- Vegetable oil, for frying — 500 ml (2 cups)
- Salt — 3 g (1/2 tsp)
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