Croquetas

Name: Croquetas
Cook time: 210 min
Total time: 210 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 80g Unsalted Butter; 2 tbsp Olive Oil; 1 small Onion, finely chopped; 100g Plain Flour; 1 l Whole Milk, warmed; 150g Jamón Serrano, very finely chopped; 1/4 tsp Ground Nutmeg; 100g Plain Flour; 3 large Eggs, beaten; 200g Fine Breadcrumbs; 750ml Mild Olive Oil, or enough for shallow–deep frying; Some Pepper (Black), to taste; Some Fine Salt, to taste; go light; ham is salty

These golden, creamy croquetas combine a silky ham-and-béchamel filling with a crisp breadcrumb shell — a classic Spanish tapa that's comforting and elegant. Crisped outside and lusciously soft inside, they make a perfect snack, starter, or addition to a tapas spread.

These golden, creamy croquetas combine a silky ham-and-béchamel filling with a crisp breadcrumb shell — a classic Spanish tapa tha... Show more

Traditional Spanish Recipe

Health Grade

C- · Balanced

Rating

4.6

Time

3 hrs30 min

Price

1,45 €

Calories

1005 kcal

meal prep

high protein

low sugar

kid friendly

Method

Prep the filling

Finely chop the Onion and the Jamón Serrano into very small pieces so they disappear into the filling. Warm the Whole Milk gently in a small saucepan until it is hot but not boiling, then keep it nearby.

Cook the béchamel

Set a wide pan over medium heat and melt the Unsalted Butter with the Olive Oil. Add the onion and cook, stirring, for 5 minutes until soft and translucent, then stir in the Plain Flour and cook for 1 minute so the raw taste disappears. Gradually whisk in the warm milk, a little at a time, until the sauce is smooth; then add the jamón, Ground Nutmeg, Black Pepper, and a small pinch of Fine Salt. Keep stirring for 8 minutes more until the mixture is very thick, glossy, and coming away from the sides of the pan.

Chill until firm

Spread the hot filling into a shallow dish, smooth the top, and press cling film directly onto the surface so it does not form a skin. Chill until firm enough to shape, at least 120 minutes.

Shape and bread

Set out three bowls: one with the extra flour, one with the beaten Egg, and one with the Fine Breadcrumbs. Scoop up the chilled filling and, with lightly floured hands, shape it into small logs or ovals about bite-size. Roll each croqueta in flour, dip it in egg, then coat it in breadcrumbs, pressing gently so the crumb layer sticks all over.

Chill the croquetas

Arrange the breaded croquetas in a single layer on a tray and chill them for 15 minutes so the coating sets before frying.

Fry the croquetas

Pour the Mild Olive Oil into a deep, wide pan so the croquetas can sit halfway submerged. Heat it over medium-high until a breadcrumb dropped in sizzles immediately. Fry the croquetas in small batches for 3 minutes, turn them carefully, then fry for 2 minutes more until deep golden and crisp. Lift them out onto paper towels to drain.