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cropquetas with tomato sauce dip
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5 from 3 votes

Croquetas de Jamon Serrano / Ham Croquettes

A Spanish restaurant staple, these deep fried croquettes can be made at home. Sub in your favorite vegetable for a vegetarian option.
Prep Time45 minutes
Cook Time30 minutes
Resting time (Fridge)3 hours
Total Time4 hours 15 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean, Spanish
Servings: 16
Author: Luay Ghafari
Cost: 20

Equipment

  • Deep fryer (optional)

Ingredients

Bechamel Mixture Ingredients

  • 1 Medium Onion Chopped finely
  • 1 Garlic clove Chopped Finely
  • 4 Tbsp Butter
  • ⅔ Cup All Purpose Flour
  • ⅛ tsp Nutmeg, grated
  • 2 Cups Jamon Serrano Substitute smoked turkey, spinach, or mushrooms
  • 3 Cups Milk
  • Salt/Pepper to taste

Dredging Ingredients

  • ½ Cup All Purpose Flour
  • 2 Eggs
  • 1 Cup Breadcrumbs
  • Vegetable oil for frying

Garnish (Optional)

  • Parsley Optional
  • Grated Cheese Optional
  • Marinara sauce Optional

Instructions

Prepare the croquetas mixture (bechamel)

  • Warm the 3 cups of milk in a saucepan. Optional: add ham scraps to milk for added flavor
  • In a heavy bottom pot, add 1 Tbsp of oil and saute onion and garlic on medium/low (4-5 minutes)
  • Once onion and garlic have softened, add 4 Tbsp butter. Once butter is fully melted, add ⅔ cup flour and stir to incorporate. Cook the roux for a few minutes (Roux is the mixture of butter and flour that will help thicken the mixture) until bubbly and foaming - 3-4 minutes.
  • Add the 2 cups of ham and mix
  • Slowly ladle the warm milk into the roux and ham mixture, stirring well. Once all the milk is added make sure to mix thoroughly. Use a whisk to get rid of any lumps.
  • Continue to cook the mixture until thick. Add salt/pepper to taste.
  • Transfer the bechamel mixture to a greased heat proof container (Pyrex, stone, porcelain) and cover with plastic film.
  • Refrigerate for at least 2 hours or over night.

Forming and breading the croquetas

  • Using a spoon, take out enough bechamel mixture to form a single croquette (approx ¼ cup) and place in your hand. Use your hands to form a spherical or oblong shape. Repeat with the remaining solidified bechamel. This recipe makes 16 croquetas.
  • Once all 16 croquetas have been formed, it is time to bread them. Set up a dredging station. 3 bowls (one bowl with ½ all purpose flour, one bowl with 1 eggs, scrambled and one bowl with 1 cup of breadcrumbs).
  • Roll one croqueta in flour, then coat in egg, then roll in breadcrumbs, ensuring complete coverage. Set breaded croquette on a plate. Repeat with remaining croquetas.
  • Chill formed and breaded croquetas in fridge for at least 30 minutes before frying. At this point, you can also freeze them for future use.

Fry croquetas

  • If using a deep fryer, turn on and set to 375°F. If not, then fill a pot with enough vegetable oil for deep frying. Warm on Medium-High until oil reaches 375°F. If you don't have an oil thermometer, take a pinch of flour and throw it into the oil. If you see the oil bubble then the oil is ready.
  • Fry in batches and don't crowd the pot. Cook until the golden brown
  • Place cooked croquetas on paper lined dish to wick excess oil.
  • Enjoy croquetas on their own, or serve with marinara or your favorite dipping sauce and garnishes.

Video

Notes

This recipe can easily be adapted with spinach, asparagus or mushrooms for a vegetarian option. 

Nutrition

Calories: 100kcal