Get ready to transport your taste buds straight to the vibrant streets of Spain with these irresistible Croquetas de Jamón! These golden, crispy-on-the-outside, creamy-on-the-inside ham croquettes are not just a recipe – they're a culinary experience that will have your guests begging for more. Imagine biting into a perfectly crafted croquette, where tender ham and silky béchamel sauce create a harmony of flavors that dance on your palate. Whether you're a seasoned home chef or a curious food lover, this authentic Spanish tapas dish is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 1 cup cooked ham, finely chopped
- 1/2 cup onion, finely chopped
- 1/4 cup flour
- 1 cup milk
- 2 eggs
- 1 cup breadcrumbs
- Salt and pepper to taste
- Oil for frying
Instructions
- In a medium saucepan, heat a small amount of butter or olive oil over medium heat. Sauté the finely chopped onions until they become soft and translucent, about 3-4 minutes.
- Add the finely chopped ham to the pan and cook for an additional 2 minutes, stirring constantly to combine with the onions.
- Sprinkle the flour over the ham and onion mixture, stirring continuously to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the milk, whisking constantly to prevent lumps from forming. Continue cooking and stirring until the mixture thickens and becomes a smooth béchamel sauce, about 5-7 minutes.
- Season the mixture with salt and pepper to taste. Remove from heat and transfer to a shallow dish to cool completely. Refrigerate for at least 1 hour, or until the mixture is firm and easy to handle.
- Prepare three separate shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Using wet hands, shape the chilled mixture into small oval or cylindrical croquettes, about 2 inches long.
- Carefully coat each croquette first in flour, then dip in beaten egg, and finally roll in breadcrumbs, ensuring they are evenly covered.
- Heat oil in a deep fryer or large heavy-bottomed pan to 350°F (175°C). Fry the croquettes in batches until golden brown and crispy, about 2-3 minutes per side.
- Remove croquettes with a slotted spoon and drain on paper towels to remove excess oil. Let cool for a few minutes before serving.
- Serve warm as a tapas or appetizer, optionally with a side of alioli or tomato sauce for dipping.
Tips
- Chill is key: Make sure to refrigerate your béchamel mixture for at least an hour. This helps the mixture firm up, making it much easier to shape into croquettes.
- Wet hands technique: Keep your hands slightly damp when shaping croquettes to prevent the mixture from sticking.
- Breading matters: Create a smooth, even coating by following the flour-egg-breadcrumb sequence carefully. This ensures a crispy, golden exterior.
- Oil temperature is crucial: Use a kitchen thermometer to maintain oil at 350°F (175°C). Too cool, and your croquettes will be greasy; too hot, and they'll burn before cooking through.
- Batch frying: Don't overcrowd the pan. Fry in small batches to maintain oil temperature and ensure even cooking.
- Make ahead friendly: You can prepare the croquettes in advance and refrigerate before frying, making them perfect for entertaining.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 10g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 70mg
