Serrano ham croquetas
Spanish croquettes made with thick ham béchamel, chilled and breaded.
Active time1 h 15 min
Cooking1 h
Total10 hResting : 8 h
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Ingredients
- 1 garlic clove
- 1 bulbed spring onion
- 1 tbsp fresh parsley
- 100 g unsalted butter
- 1000 ml whole milk
- 3 egg
- 200 g Serrano ham
- 150 g plain wheat flour
- 1000 ml olive oil for frying
- 150 g dry white breadcrumbs
Preparation
Measure the parsley volume after washing and chopping it. Peel and chop the onion and garlic. Finely dice the ham. Melt the butter and soften onion and garlic for about 6 min. Briefly sauté the ham, then stir in 100 g flour for 2 min. Gradually whisk in the milk. Cook for about 20 min, stirring constantly, until thick and pulling away from the pan. Wash and chop the parsley, then mix it in.
1 garlic clove1 bulbed spring onion1 tbsp fresh parsley100 g unsalted butter1000 ml whole milk200 g Serrano ham150 g plain wheat flour- knife
- chopping board
- saucepan
- whisk
- spatula
Spread in a shallow dish. Cover the surface with film suitable for hot food, let the initial heat subside and refrigerate for about 480 min until fully cold and firm. Shape small, even portions into croquettes.
- baking dish
- food wrap
- two tablespoons
Crack and beat the eggs in a bowl. Put 50 g flour, beaten eggs and breadcrumbs in separate dishes. Coat the croquettes in flour, egg and crumbs in that order. In a tall pan with ample space below the rim, heat the oil to about 175 °C. Fry small batches for about 3 min, turning, until golden with a hot centre. Drain on paper and serve immediately. Discard breading left after contact with raw egg.
3 egg1000 ml olive oil for frying150 g dry white breadcrumbs- three bowls
- whisk
- large stockpot
- cooking thermometer
- slotted spoon
- kitchen paper
- plate
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration