Crispy Ham Croquettes: 5 Tips for a Perfect Delicacy
Discover the rich history, delectable variations, and expert tips for making Spanish ham croquettes, a beloved tapas dish. This comprehensive guide provides a flavorful croquette recipe, highlighting the art of creating crispy and creamy croquetas using finely chopped Spanish ham.
Ingredients
- 100 g Butter
- 100 g Flour
- 500 ml Milk
- 100 g Serrano ham Finelly chopped
- Salt and pepper to taste
- Nutmeg to taste
- Breadcrumbs
- 2 Eggs
- Olive Oil
Instructions
- Melt the butter in a saucepan over medium heat.
- Add the flour and stir until well combined.
- Gradually add the milk, stirring constantly to avoid lumps, until the mixture thickens and comes away from the sides of the pan.
- Add the chopped ham and stir to combine.
- Season the mixture with salt, pepper, and a pinch of nutmeg.
- Transfer the mixture to a container and let it cool to room temperature. Cover the container with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm.
- Once the mixture is firm, use your hands to form small croquettes.
- Beat the eggs in a bowl and place the breadcrumbs on a plate.
- Dip the croquettes in the beaten eggs and then coat them in breadcrumbs.
- Heat the olive oil in a deep frying pan over medium heat. Once hot, fry the croquettes in batches until golden brown, about 2-3 minutes per batch.
- Remove the croquettes from the pan with a slotted spoon and place them on a plate lined with paper towels to remove excess oil.
- Serve the ham croquettes hot with your favorite dipping sauce.