Croquetas de Jamón

Name: Croquetas de Jamón
Yield: 35 croquetas
Ingredients: 3.5oz / 100g Spanish Jamon (Serrano), finely diced or minced; 1 stick / 110g Butter; 1 cup / 120g All-purpose flour; 3⅓ cup / 800ml Milk; 1 cup / 200ml Cream; ½ cup / 80g Yellow onion, finely chopped; a pinch Nutmeg; 1½ tsp / 10g Salt; 3 ea Eggs, beaten; heaping 1½ cups / 200g All-purpose flour; 4 cups / 200g Breadcrumbs or panko; 2-3 qts / 1800–2800 ml Oil, for frying; as needed Spanish Jamon (Serrano), thinly shaved, for serving (optional)

A classic tapa from Spain, best served with sunshine and great company.

Recipe byChris Calvert

Makes35 croquetas

DietariesContains pork

Ingredients

Ingredient quantities shown in U.S. units.

Croquette Filling

3.5oz100gSpanish Jamon (Serrano), finely diced or minced
1 stick110gButter
1 cup120gAll-purpose flour
3⅓ cup800mlMilk
1 cup200mlCream
½ cup80gYellow onion, finely chopped
a pincha pinchNutmeg
1½ tsp10gSalt

To Assemble

3 ea3 eaEggs, beaten
heaping 1½ cups200gAll-purpose flour
4 cups200gBreadcrumbs or panko
2-3 qts1800–2800 mlOil, for frying
as neededas neededSpanish Jamon (Serrano), thinly shaved, for serving (optional)

Special Equipment

Thermometer
Wide tapered pot for frying or deep fryer

Method

Croquette Filling (Day 1)

Gently cook the onions and ham with the butter, until the onions are soft and well-cooked. Be careful not to get any colour.
Add the flour and cook gently to form a paste.
Slowly add the milk and cream in batches, mixing well to incorporate before adding more. Stir and cook until a thick sauce is achieved, turn the heat to low, and cook slowly until a really thick consistency is achieved and no there is no longer a floury/starchy flavour.
Season with nutmeg and salt and place in a shallow storage container with a piece of parchment paper touching the surface to avoid a skin forming. Refrigerate overnight.

Coating & Cooking (Day 2)

Line a large tray with parchment paper and weigh the chilled mixture into 30g balls or cylinders (alternatively, use a large spoon to portion out into equal parts) and keep refrigerated. The process is a lot easier if you chill the shaped croquettes for about 45 minutes in a freezer until semi-frozen before coating in the crumbs.
Set up three shallow trays: a large tray for the flour, a medium tray for the beaten eggs, and a large tray for the breadcrumbs.
Working in batches, add the portioned balls first to the flour, then shake off the excess and roll into the beaten egg, drain well, and then roll into the breadcrumbs. Using a dry clean hand gently shape and compress the breadcrumbs into the croquette to ensure that they are well-breaded and a neat uniform shape.
Place in the freezer for another 30 minutes and repeat the process until all of the croquettes are coated.
Refrigerate until ready to cook.
Heat oil to 170°C/340°F and fry carefully until golden brown and hot in the center. Drain on kitchen paper.
Serve hot with extra Jamón alongside.