Croquettes with ham (Croquetas De Jamon)
10 servings
120 minutes
Croquettes with ham are a true embodiment of Spanish culinary sophistication. The dish's history dates back to times when housewives tried to use leftover ingredients, turning them into tender, crispy snacks. In this recipe, the rich, slightly nutty-flavored ham is sautéed in butter, filling the base with deep aroma. The addition of rosemary and chili pepper adds a spicy kick, while the velvety béchamel sauce transforms into a soft mass that becomes the croquette base after cooling. The breadcrumb coating creates an appetizing crispy crust, and frying gives a golden hue and incredible texture. These croquettes are perfect as tapas – serve them with aioli or a glass of wine for true enjoyment of Spanish cuisine.
1
Cut the ham into 5x5 mm cubes and fry in butter in a deep skillet.
- Jamon (Spanish cured ham): 200 g
- Butter: 160 g
2
Add rosemary and chili flakes. Then gradually add flour while mixing, avoiding the formation of lumps.
- Rosemary: 1 stem
- Chili flakes: to taste
- Wheat flour: 270 g
3
Remove the pan from the heat. Pour in the preheated milk. Stir, avoiding lumps, until a homogeneous thick mass is obtained.
- Milk: 1 l
4
Remove the prepared croquette mixture from the pan and let it cool and rest for 1 hour.
5
We prepare a liaison from eggs. From the cooled mass, we make croquettes with two tablespoons, shaping them into cylinders or balls, dip them in the liaison, and coat them in breadcrumbs, then again in the liaison and breadcrumbs. This is how each croquette is made.
- Chicken egg: 2 pieces
- Breadcrumbs: 600 g
6
Croquettes are fried until golden in a deep fryer or in a pan with plenty of vegetable oil.
- Vegetable oil: 500 ml
