|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 131g||168%|
|Saturated Fat 19g||96%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 1g||5%|
|Total Sugars 1g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Croquetas de jamón, or ham croquettes, are a staple on Spanish tapas menus, and you'll find them offered throughout the country. These small, lightly breaded and fried béchamel fritters include delicious Spanish cured ham, and they aren't hard to re-create at home. Crispy on the outside and creamy on the inside, they are a sure hit as an appetizer for your next party or as an afternoon snack with a glass of beer or wine.
In order to ensure the best outcome for your croquettes, make sure the ham is very finely minced so it can be mixed thoroughly with the dough. Once it's made, the batter needs to refrigerate for a minimum of three hours, but you can leave it in overnight if you want to make the croquettes the next day, as long as it's covered. You can even make the batter ahead of time, as long as it's covered and kept in the fridge, before frying the croquettes in olive oil.
If you don't like or don't eat ham, you can easily substitute 1/2 cup finely minced, cooked chicken for the ham.
Click Play to See This Spanish Ham Croquette Recipe Come Together
1/2 cup olive oil
3/4 cup all-purpose flour
1 1/2 cups milk
1/2 cup chicken broth
1/2 teaspoon nutmeg
Salt and pepper (to taste)
1/2 cup finely minced Spanish cured ham
2 teaspoons water
1 cup breadcrumbs
3 cups Spanish olive oil
Gather the ingredients.
Heat the 1/2 cup olive oil in a small saucepan over medium heat. Add the flour and cook for 3 minutes, stirring constantly. Very slowly add the milk, stirring constantly, and add the chicken broth until both liquids are incorporated. This can take up to 30 minutes.
Add the nutmeg and the salt and pepper. Cook over medium heat, stirring constantly until the sauce is thickened and smooth.
Add the minced ham and continue to cook for about 2 to 3 minutes over low heat, continuing to stir. Remove from heat. Taste and adjust seasoning if necessary.
Allow to cool for 5 to 10 minutes and then refrigerate at least for 3 hours until the mixture is cold. If you are preparing a day or so ahead, you can cover the mixture tightly and keep refrigerated until you are ready to fry the croquettes.
Beat the eggs with the water in a separate small, wide bowl.
Pour the breadcrumbs into a small, wide bowl.
Cover your hands in flour, then divide the mixture into 1-inch balls and set on a plate so that they are not touching.
Pour enough olive oil into a large frying pan to be 1/2-inch deep. Heat the olive oil to about 355 F.
Dip the croquettes in the beaten egg and coat with breadcrumbs by rolling in the bowl.
Place the croquettes in the hot oil and fry quickly, in batches, turning several times, until golden and all the croquettes are fried.
Remove the croquettes with a slotted spoon and set on a paper towel to absorb the excess oil. Serve immediately.
- If the croquettes mixture is spread out in a thin layer on a flat dish before chilling, you will need to refrigerate it for less time. A large glass baking dish works well.
- If you prefer, you can use a deep fryer to fry the croquettes. Be sure not to overcook them.
- You can make the dough ahead of time and freeze it. Take the croquette dough out of the freezer to thaw, form into balls, and coat in breadcrumbs, and fry. If you have enough freezer space, you can even freeze breaded croquettes—then all you have to do is fry them up.
- If the croquettes will not be served immediately, place in a warm oven (200 F) for up to 30 minutes.