Peruse any Spanish menu and you are likely to find the classic croquetas de jamón - the golden crunchy outside containing a deliciously creamy filling.
Luis Valerio from spanishcuisine.com lets us in to the secret of how to make a perfect croquette.
- Half an onion
- Two eggs (hard boiled)
- Four tbsp olive oil
- Three oz of serrano ham (pieces)
- ¼ tsp salt
- ¼ cup olive oil
- Three oz of flour (all-purpose)
- ½ litre of milk
- One tsp of salt
- Two eggs (medium)
- Breadcrumbs (dried)
- One cup of vegetable oil
Hard boil eggs to your liking and then peel and chop.
Peel and chop finely half an onion.
Chop finely the Serrano ham pieces or slices.
Heat four tablespoons of olive oil in a pot. When warm add chopped onion, Serrano ham, hard-boiled eggs and 1/4 teaspoon of salt and cook over low heat for 10 - 12 minutes.
Add 1/4 cup of olive oil to the pot with the onion.
Once warm add the all-purpose flour and cook over low heat for three to five minutes whisking constantly with a balloon whisk until the mixture is smooth and turns a light, golden colour.
Slowly (1/4 a cup for each time) add the room temperature milk to the pot with the mixture and cook over medium heat whisking constantly. Season with one teaspoon of salt.
Bring it to a boil and cook over medium heat for four to five minutes stirring continuously (taste and add more salt if needed). If the béchamel sauce is gritty, use the blender to make it smooth.
Photo: Tim Lucas/Flickr
Set the béchamel aside and let it cool for around three hours or until firm.
Whisk eggs in a bowl and put breadcrumbs on a plate.
Shape a tablespoonsful of mixture and roll in breadcrumbs.
Dip in egg and roll in breadcrumbs again.
Heat one cup of vegetable oil in a skillet. When hot add croquettes in batches and fry until golden (one to two minutes each side).
Transfer croquettes to a plate.
Serve warm and enjoy your Spanish ham croquettes recipe!
(Note: You don't have to eat your croquettes all at once - although it is tempting! You can freeze them before frying).