Do you love ham? Then, definitely give this ham croquettes recipe a try!
They’re perfect as a tapa, lunch, appetizer, or dinner… What I’m trying to say is this: make Croquetas! Once more, each family has its own unique recipe for them, and the best thing about them is that you can basically use anything you can find in your fridge to create your own version. It takes some time to make, although you can make a lot of croquetas at once and then freeze the ones you’re not eating. So don’t ́t worry if you have about 25 croquetas for just 2 people! Frozen croquetas are perfect for those lazy days when you don’t feel like cooking anything that would take more than 5 minutes to prepare!
For this ham croquettes recipe ( yes, you´ve correctly guessed it!) we will use some spanish jamón ibérico. If you prefer something different, you try to substitue the jamón with something different, like seafood or fish ( Croquetas de Pescado ) or chiken ( Croquetas de Pollo ). But the recipe is the same basically. If you want something more vegan-friendly, try the Vegetarian croquetas recipe.
Keep in mind that the besamel (our main ingredient here) should be made at least 24 hours in advance and then kept in the fridge.
- 200 grams jamon iberico(Any kind will do; it doesn’t have to be fancy!)
- 1 spring onion
- 100 grams flour
- 100 grams butter
- 1 liter milk
For the breading
- 150 grams fine bread crumbs
- 3 eggs
- olive oil
- As we mentioned earlier, you should make the besamel about 24 hours in advance. Chop some slices of jamón serrano into small pieces of about 1 or 2 cm. Chop the spring onion into small pieces as well. Heat the butter in a skillet over low heat. Once the butter has melted, you can add the spring onion and fry for 4 minutes.
- Add the jamón and cook for another minute. Add the flour and cook it for about 30 seconds more, stirring continuously with a wooden spoon if possible and make sure the flour doesn’t burn.
- Add a bit of milk and keep stirring. Keep adding milk little by little while stirring until you get a homogenous and not too liquid but not too solid sauce. It may take 20 minutes more or less. If you feel like the sauce is too liquid just keep stirring a bit more over low heat. If it's too solid, add some more milk. This process is a bit tedious, but your patience will be well rewarded.
- Place your besamel in a plate, covered with another plate or with some plastic wrap in the fridge
- The next day, scoop up some of your besamel with a spoon and create an oval shape (of about 8 by 5 cm) with your hands. The shape is not really important, so if you prefer to make round balls, go for it. Repeat the process until you have run out of besamel.
- Once you have your “naked” croquetas, bread them in two phases. Place the whisked eggs on one dish, breadcrumbs on the second. Now the process is quite simple: egg-bread crumbs-egg-bread crumbs and so on until you have finished all your besamel.
- Heat a pan with abundant olive oil in a small frying pan over high heat. Carefully move the croquetas around your frying pan while frying to ensure even browning, and to ensure they don’t burn. Turn them over and repeat the process on the other side. Then remove them and place them on a plate lined with paper towels to soak up the oil.