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Croquetas de Jamón, or Ham Croquettes
Croquetas de Jamón, or ham croquettes, are a classic Spanish tapas dish, enjoyed for their creamy texture and rich flavours. These bite-sized delights are made with a béchamel sauce base, mixed with finely chopped jamón (cured ham), and coated in breadcrumbs before being fried to golden perfection. Known for their crispy exterior and soft, flavourful centre, croquetas de jamón have become a staple in Spanish cuisine and a favourite at tapas bars.
The Secret to Perfect Croquetas
The secret to perfect croquetas lies in the béchamel sauce. A good béchamel is thick and smooth, made from butter, flour, and milk. The mixture is slowly stirred until it reaches a creamy consistency, ensuring the croquetas are neither too runny nor stiff. To add depth of flavour, finely diced jamón is incorporated into the béchamel, infusing it with the distinct savoury taste of cured Spanish ham.
Preparation
Once the mixture cools, it is shaped into small balls or cylinders. Each croqueta is then dipped in egg and rolled in breadcrumbs, creating a crispy outer layer when fried. The breadcrumbs are key to achieving the perfect crunch, contrasting with the creamy, ham-filled centre.
Served as Part of Tapas appetizer or Snack
Croquetas de jamón are traditionally served as part of a tapas spread, but they also make an excellent appetizer or snack. They are often accompanied by a wedge of lemon or a light dipping sauce like aioli. The versatility of croquetas means they can be adapted with different fillings,
such as chicken, cheese, or mushrooms, but jamón remains the most popular version.
A Perfect Blend of Textures and Flavours
These croquettes are not only delicious but also represent a perfect blend of textures and flavours—rich, savoury, creamy, and crispy all at once. Croquetas de jamón are a must-try
dish for anyone looking to experience the essence of Spanish comfort food, offering a taste of Spain in every bite.
Croquetas de Jamón: A Delectable Savoury Dish Recipe
Ingredients:
100g jamón serrano (Spanish cured ham), finely chopped
1 small onion, finely chopped
50g unsalted butter
60g all-purpose flour
500ml whole milk (warm)
Salt and pepper to taste
A pinch of nutmeg (optional)
2 large eggs, beaten
150g breadcrumbs
Olive oil (for frying)
Instructions:
Prepare the béchamel:
In a large pan, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the flour and cook for 2-3 minutes, until it forms a roux. Slowly add warm milk, whisking constantly to avoid lumps. Cook the mixture over medium heat until it thickens into a smooth béchamel sauce (5-7 minutes).
Season with salt, pepper, and a pinch of nutmeg, then add the finely chopped jamón. Stir until well combined and remove from heat.
Chill the mixture:
Transfer the béchamel and jamón mixture to a shallow dish, spreading it evenly. Let it cool to room temperature, then refrigerate for at least 2-3 hours or until the mixture is firm.
Shape the croquettes:
Once the mixture is firm, shape small portions (about a tablespoon each) into oval or cylindrical croquettes using your hands. Set aside on a tray.
Coat the croquettes:
Dip each croquette into the beaten eggs, ensuring it’s fully coated, then roll it in breadcrumbs. Repeat until all croquettes are coated.
Fry the croquettes:
Heat olive oil in a deep pan or skillet over medium-high heat. Fry the croquettes in batches until golden brown on all sides, about 2-3 minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil.
Serve:
Serve hot, optionally with a wedge of lemon or aioli on the side.
Enjoy your crispy, creamy croquetas de jamón!
