SPANISH CROQUETTES
With Serrano Ham
HAM | CRISPY | TRADITIONAL RECIPE
DESCRIPTION
DESTINATION: Spain
YIELD: +30 croquettes
PREP TIME: 30 minutes
(Cook Time: 20 min | Rest Time: 2h)
DIFFICULTY LEVEL: Average difficulty recipe
Have you ever succumbed to the crunchiest Spanish Tapas ?
Discover a traditional "Croquetas de Jamon" recipe that will make you enjoy a meal like in Spain !
THE EXPERIENCE YOU'RE GOING TO LIVE:
The fragrance of the sun felt thanks to the hot breadcrumbs – Its thin crunchy layer and soft texture inside that is so comforting – The savory and gourmet hint of the Serrano ham…
ORIGIN OF THE RECIPE:
Traditional Tapas Recipe discovered during my childhood and passed down from generation to generation in my Spanish family.
MUSIC ?
Do you like to listen to music while you’re cooking ? Ok, here are some great Spanish artists:
Diego el Cigala (Flamenco) | Pol Granch (pop/rock)
Diego el Cigala (Flamenco) | Pol Granch (pop/rock)
INGREDIENTS
Milk – 1 litre
Flour – 150 g (5.2 oz)
Butter – 150 g (5.2 oz)
Serrano Ham – 200 g (7 oz)
Breadcrumbs – 200 g (7 oz)
Ground Nutmeg
3 eggs
1 onion
Oil for deep frying
Salt & Black Pepper
Flour – 150 g (5.2 oz)
Butter – 150 g (5.2 oz)
Serrano Ham – 200 g (7 oz)
Breadcrumbs – 200 g (7 oz)
Ground Nutmeg
3 eggs
1 onion
Oil for deep frying
Salt & Black Pepper
DIRECTIONS
STEP 1
Let’s start by cutting the ham and onion into small pieces. In a large saucepan, melt the butter over medium heat and simmer the chopped onion. Cook for a few minutes.
Let’s start by cutting the ham and onion into small pieces. In a large saucepan, melt the butter over medium heat and simmer the chopped onion. Cook for a few minutes.
STEP 2
Add the chopped ham, then mix for 1 min. Add the flour and mix in order to incorporate it.
Then, pour the milk into your saucepan without stopping stirring with your spatula to avoid the formation of flour lumps.
Add the chopped ham, then mix for 1 min. Add the flour and mix in order to incorporate it.
Then, pour the milk into your saucepan without stopping stirring with your spatula to avoid the formation of flour lumps.
STEP 3
Continue to stir until the mixture thickens. Grate approx. 2g of nutmeg, add a pinch of salt and pepper (the amount of seasoning can be adapted to suit your tastes). Your dough is ready when it starts to take off the edges of the saucepan. Pour it into a square dish and let it cool for 2 hours in the fridge.
Continue to stir until the mixture thickens. Grate approx. 2g of nutmeg, add a pinch of salt and pepper (the amount of seasoning can be adapted to suit your tastes). Your dough is ready when it starts to take off the edges of the saucepan. Pour it into a square dish and let it cool for 2 hours in the fridge.
STEP 4
Unmould your dough on a cutting board.
Cut it into strips of approx. 1.5 cm thick. Cut each strips of dough into 3 equal pieces and form them by hand in the form of croquettes/croquetas.
Unmould your dough on a cutting board.
Cut it into strips of approx. 1.5 cm thick. Cut each strips of dough into 3 equal pieces and form them by hand in the form of croquettes/croquetas.
STEP 5
On your table, prepare: a bowl containing your beaten eggs + a bowl containing your breadcrumbs + a plate.
Process: 1) Dip your croquette into the beaten eggs, 2) Wrap it in the breadcrumbs, 3) Place it on your plate. Repeat the process with the other croquettes.
Heat your oil in a large saucepan (or fryer) and fry your croquettes for 3-4 mins. After cooking, let them rest on paper towels.
Your Spanish Croquetas de Jamon are ready!
On your table, prepare: a bowl containing your beaten eggs + a bowl containing your breadcrumbs + a plate.
Process: 1) Dip your croquette into the beaten eggs, 2) Wrap it in the breadcrumbs, 3) Place it on your plate. Repeat the process with the other croquettes.
Heat your oil in a large saucepan (or fryer) and fry your croquettes for 3-4 mins. After cooking, let them rest on paper towels.
Your Spanish Croquetas de Jamon are ready!
COOKING TIPS:
→ For even more gourmet croquettes, you can add pieces of Manchego Spanish cheese (100g off the heat at the end of step 3).