Appetizer
Homemade Spanish Ham Croquettes
Intermediateshared by Nibblore Español
These homemade ham croquettes combine a silky béchamel packed with Serrano ham and a fine, golden breadcrumb coating. Cooking the flour thoroughly and chilling the mixture completely prevents a floury taste and makes shaping much easier. They are ideal for tapas or appetisers and can be frozen before frying. • Dice the ham very finely to distribute its flavour evenly and prevent large pieces from making the croquettes difficult to shape. • If you do not have a thermometer, test the oil with a breadcrumb: it should bubble immediately and turn golden in about 40 seconds without burning. • Do not overcrowd the pan; a sudden temperature drop makes the coating absorb oil and may cause the croquettes to split. • If the mixture sticks while shaping, chill it for another 30 minutes rather than adding flour, which would make the filling heavy. • Replace the Serrano ham with the same amount of Ibérico ham for a deeper, more intense flavour. • The onion may be omitted; if so, cook the flour directly in the butter and oil. • For a thicker coating, replace the fine breadcrumbs with panko, although the result will be less traditional. • Semi-skimmed milk can be used, but the béchamel will be slightly less creamy. Store fried croquettes in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 190°C for 7–9 minutes. To freeze, arrange the coated, uncooked croquettes on a tray and freeze until firm, then transfer to an airtight freezer bag for up to 2 months. Fry directly from frozen at 170°C for 4–5 minutes in small batches.
Ingredients
- 120 gSerrano ham, very finely diced
- 70 gunsalted butter
- 25 mlmild olive oil
- 80 gonion, very finely chopped
- 90 gplain flour
- 650 mlwhole milk
- 1 pinchground nutmeg
- ¼ tspground white pepper
- ¼ tspfine salt, or to taste
- 70 gplain flour, for coating
- 3large eggs
- 180 gfine dried breadcrumbs
- 1 lsunflower oil or mild olive oil, for deep-frying
Instructions
- 1Heat the milk in a saucepan over medium heat until steaming, but do not let it boil. Remove from the heat and keep warm.
- 2Melt the butter with the 25 ml olive oil in a wide 28 cm frying pan or shallow casserole over medium-low heat. Add the onion and cook for 6–8 minutes, stirring, until very soft and translucent but not browned.
- 3Add the 90 g flour and stir vigorously with a spatula or whisk for 2 minutes. The mixture should form a smooth paste and lose its raw-flour smell without taking on any colour.
- 4Pour in about one-quarter of the warm milk and whisk until smooth. Add the remaining milk in three batches, whisking thoroughly after each addition to prevent lumps.
- 5Cook the béchamel over medium-low heat for 10–12 minutes, stirring continuously and scraping the base and corners. It is ready when glossy, pulling away from the sides, and a line drawn through it with the spatula takes 2–3 seconds to close.
- 6Stir in the ham, nutmeg and white pepper, then cook for 2 more minutes. Taste and add up to 1/4 teaspoon salt only if needed, as the ham may provide enough seasoning.
- 7Spread the mixture in a dish measuring approximately 20 x 25 cm to form a 2–3 cm layer. Cover the surface directly with reusable food wrap or baking paper to prevent a skin from forming. Leave to cool for 30 minutes, then refrigerate for at least 4 hours, preferably overnight; this chilling time is not included in the active preparation time.
- 8Set out three shallow bowls: one containing the 70 g flour, one with the beaten eggs and one with the breadcrumbs. Divide the chilled mixture into 24 portions of about 38–40 g each and, using lightly floured hands, shape them into cylinders approximately 5 cm long.
- 9Coat each croquette first in flour, shaking off the excess, then in egg and finally in breadcrumbs. Press gently to create an even coating. Refrigerate the coated croquettes for 20 minutes so they hold their shape more effectively.
- 10Pour the frying oil into a deep saucepan and heat it to 175°C. Fry the croquettes in batches of 4–5 for 2–3 minutes, turning once, until evenly golden. Keep the oil between 170 and 180°C and allow it to return to temperature between batches.
- 11Lift out the croquettes with a slotted spoon and drain them on a wire rack set over a tray. Rest for 2 minutes before serving hot so the filling can settle slightly.