We tell you how to make ham croquettes step by step, with classic traditional ingredients.
Índice
- Ham croquettes, ingredients and basic preparation
- Tricks for making ham croquettes
- The classic flavors of Spanish croquettes
Making ham croquettes is an art. Despite how simple it is to prepare, there are many variants that allow each recipe to be unique, which is why each ham croquette has a different flavor. Next, we are going to tell you how to make ham croquettes step by step.
Ham croquettes, ingredients and basic preparation
Ingredients
100 g finely chopped serrano ham
1/2 liter of whole milk
50g butter
2 tablespoons olive oil100 g wheat flour
Nutmeg to taste
Salt and pepper to taste
2 eggs
Bread crumbs
Oil for frying
Preparation
Prepare the bechamel: In a frying pan over medium heat, melt the butter together with the olive oil. Add the chopped serrano ham and sauté it lightly for a couple of minutes to release its flavor.
Add the flour: Add the flour to the pan and stir well for a few minutes until it browns slightly, being careful not to burn it. This will help cook the flour and prevent the raw taste in the bechamel.
Add the milk: Pour the milk little by little, continuing to stir with a whisk or wooden spoon, to avoid the formation of lumps. Cook over medium heat, stirring constantly, until the mixture thickens and has a creamy consistency. Season with nutmeg, salt and pepper to taste.
Chill the dough: Once the dough is the desired consistency, remove it from the heat and spread it on a tray to cool. Cover with plastic wrap to prevent a crust from forming on the surface. Let it cool to room temperature and then refrigerate for at least 2 hours, although ideally it would be overnight.
Form the croquettes: With the dough already cold, form the croquettes with your hands or with the help of two spoons. You can make them any size you prefer.
Batter: Beat the eggs in a deep plate. Put breadcrumbs on another plate, dip each croquette first in beaten egg and then in breadcrumbs, making sure they are well coated.
Fry: Heat plenty of oil in a frying pan or deep fryer. When the oil is very hot, fry the croquettes in batches, without overcrowding the pan, until they are golden and crispy on the outside.
Drain: Once fried, place them on absorbent paper to remove excess oil.
Serve the ham croquettes hot, accompanied by your favorite sauce or simply enjoy them alone. They are perfect as an appetizer or as part of a combination plate. The creaminess of the bechamel mixed with the intense flavor of the serrano ham makes these croquettes a true culinary delight.
Tricks for making ham croquettes
To achieve perfect ham croquettes, we will tell you some essential tips and tricks that will make a difference in your preparation:
Ham quality: Use good quality serrano ham. A ham with a good balance of fat and meat will intensify the flavor of your croquettes.
Perfect roux: The key to a good bechamel is a well-made roux. Cook the butter and flour mixture over low heat until it turns golden brown without burning, to avoid the taste of raw flour.
Warm milk: Add the warm milk little by little and continue stirring to avoid lumps. Patience is key in this step to achieve a creamy, lump-free texture.
Resting the dough: Let the dough rest in the refrigerator, ideally overnight. This will not only make it easier to shape the croquettes, it will also intensify their flavor.
Uniformity in size: So that all your croquettes cook evenly, it is important to give them the same size and shape. You can help yourself with a spoon or an ice cream scooper for this.
Double coating: For a crunchier coating, you can coat the croquettes twice in egg and breadcrumbs. This will create an extra layer that will improve the texture.
Hot, but not smoking, oil: Fry the croquettes in very hot, but not smoking, oil to ensure that they brown well on the outside without the inside becoming raw.
Avoid overcrowding when frying: Do not overcrowd the pan with many croquettes at the same time. This lowers the temperature of the oil and can make the croquettes greasier.
Drain excess oil: Once fried, place the croquettes on kitchen paper to absorb excess fat and maintain their crispy texture.
The classic flavors of Spanish croquettes
Croquettes, with their crunchy exterior and soft, creamy interior, adapt to different flavors including:
Chicken: Made with shredded chicken, they are a classic.
Cod: An essential dish at Easter and coastal areas, with crumbled cod.
Mushrooms: For a vegetarian option, croquettes with mushrooms are perfect.
Cheese: Various versions with cheeses that melt well, such as Cabrales, Manchego or Gorgonzola.
Spinach and cheese: A combination of vegetables and dairy, ideal for those looking for milder flavors.
Stew meat: Taking advantage of the meat from Madrid stew is another popular way to reuse leftovers.
These flavors, deeply rooted in Spanish cuisine, offer a very wide range of flavors. At Your Spanish Shop we offer you everything you need to make your favorite croquettes.