Ham-azing: The Perfect Croquetas Recipe

No matter where you are in Spain, croquetas are a favourite and in many tavernas and bars you’ll find a complimentary dish come out with your drinks. They’re a staple, and with good reason too – they’re extremely tasty!

Our recipe uses jamon serrano, and is the perfect snack and taste of Spain.

Croquetas de Jamon

Croquetas de jamon recipe

Serves: 6

Time: 2 hours, or preferably time to set overnight

Ingredients:

  • oil for deep frying
  • 2 tablespoons olive oil
  • 3 tablespoons flour
  • 4 tablespoons unsalted butter
  • 355ml whole milk
  • 85g chopped serrano ham
  • 2 eggs
  • 2 tablespoons breadcrumbs
  • Salt

Method:

Heat the 2 tablespoons olive oil and unsalted butter in a saucepan over a medium heat and add the flour once melted. Mix the flour in until well blended, usually after around two minutes.

Once mixed, add one third of the milk (118ml) to the mix and raise the heat to medium-high. Once the mixture has come to boiling point, add the rest of the milk and continually stir for around 4-5 minutes. As the mixture gets thicker, start to decrease the heat and start to cook. Keep an eye on the mixture, stirring regularly to prevent lumps until completely thick.

Add the ham, finely chopped, and season with a touch of salt. Stir in the ham ensuring it’s fused throughout the mixture and cook for a little longer, no more than 2 minutes.

Pour the mixture into a lightly oiled shallow dish, spreading evenly and allow to cool.

After the mixture has cooled, place in the fridge for a minimum of two hours, although it’s ideal to leave overnight and come back to a well set mixture the following day.

Once set, break your eggs into a separate bowl and beat until they have blended. On a plate, scatter the breadcrumbs in preparation for rolling your mixture in the crumbs.

Shape the set ham mixture into small balls or a croquette shape before rolling them in the breadcrumbs. Shake off any excess and then dip into the egg mixture, rolling the croquetas into the breadcrumbs again ensuring all the mixture is coated. Repeat with all the mixture and refrigerate for around half an hour before frying.

Heat your oil in a deep saucepan, or heat up your deep fryer if you’re lucky enough to own one, and place on a high heat. Once the oil is almost smoking, begin to fry the croquetas in the oil for around two minutes or until golden brown.

Once all the croquetas are fried, they’re ready to serve and enjoy.

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