The SPANISH HAM CROQUETTES (the famous croquetas) are delicious bite-sized morsels with a crunchy shell and a creamy interior, perfect to serve with an aperitif or as a starter, since on the Iberian Peninsula they are offered precisely as tapas. In any case they will make a great impression and provide you and your guests with an exceptional experience.
To prepare them it’s not necessary to buy jamón serrano or other Spanish cured meats; a good Italian cured ham will do (we have excellent ones!), as long as it is properly aged and flavorful. I suggest using a shank end of a quality prosciutto, which is often inexpensive and, although a bit sweeter, best showcases the aroma of the noble cured meat.
Making these croquettes doesn’t take too much time or effort. In addition, they can be made in advance (as I often do) and then frozen, ready to be fried at the last moment and deliver all their crispness and goodness.
YOU MAY ALSO LIKE:
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups milk
- 3.5 tbsp butter
- 1/3 cup 00 flour (type 00)
- 4.5 oz prosciutto crudo (cured ham)
- to taste salt
- to taste black pepper
- to taste nutmeg
- 2 eggs
- breadcrumbs
- 2 cups peanut oil
YOU’LL NEED FOR THE HAM CROQUETTES
- 2 Pots
- 1 Hand whisk
- 1 Cutting board
- 1 Knife
- 2 Small bowls
- 1 Baking dish
- Plastic wrap
- 1 Small saucepan
PREPARATION: HAM CROQUETTES
Making the Ham croquettes or croquetas de jamón is very easy but requires a few hours of resting time.
First, cut the prosciutto into small cubes and set aside.
In a pot, warm the milk with the salt. In another, melt the butter over medium heat. Then add the flour, whisking to prevent lumps.
Once the roux turns a nice hazelnut color, remove from the heat and pour the lukewarm milk in little by little, continuing to stir.
Return to the heat and add the pepper and nutmeg. Turn the heat down and cook for 8-10 minutes.
Add the diced prosciutto and cook for another 15 minutes or until the béchamel has thickened well.
Spread the croquette mixture in a container and cover with plastic wrap in direct contact with the surface to prevent a skin from forming while it cools.
Let the béchamel cool to room temperature and transfer it to the refrigerator for at least 8 hours. Ideally prepare it the night before.
When the béchamel is well set, remove the plastic wrap and, using wet hands or lightly floured hands, shape your croquettes.
Dip them in beaten eggs with a pinch of salt and then coat with breadcrumbs. You can repeat the process for a double coating to make them even crispier.
If you wish, once breaded you can freeze them. Simply place them on a tray spaced apart, put them in the freezer and, once frozen, transfer them to a freezer bag.
Heat plenty of oil and, when it is very hot, add the croquettes and fry them. When golden, drain and place on paper towels to remove excess fat.
Serve your ham croquettes hot or warm.
VARIATION
Chop the ham into small cubes. Place a shallow saucepan over the heat and melt the butter. Add the ham cut into slices about 1/16 in (2 mm) thick and roughly chop. Let cook for 2 minutes and then add the flour. Pour in the milk and cook over medium heat, whisking until it begins to thicken. Switch to a wooden spoon and lower the heat to the minimum. Add salt and grated nutmeg. Cook for 30 minutes without stopping stirring.
