Spanish
Ham Croquetas
Spanish ham croquetas with a crisp breadcrumb shell and creamy serrano béchamel center.
6 servings · 60 minutes prep · 35 minutes cook
Ingredients
Filling
- 5 tbsp
- 1/3 cup, very finely minced
- 2/3 cup
- 2 1/4 cups, warm
- 4 oz, finely chopped
- 1/2 tsp, plus more to taste
- 1/4 tsp, freshly ground
- 1 pinch, freshly grated if possible
Breading and Frying
- 1/2 cup, for dredging
- 2 large, beaten
- 1 1/2 cups, dry, fine crumbs
- 6 cups, for frying, or enough for 2 inches depth
Directions
Cook and Chill the Filling
- Melt unsalted butter in a saucepan over medium heat. Add yellow onion and cook for 3 to 4 minutes, until soft but not browned.
- Stir in and cook for 2 minutes, until the mixture smells lightly toasted.
- Whisk in whole milk gradually. Cook, stirring constantly, for 8 to 10 minutes, until very thick and pulling from the sides of the pan.
- Stir in serrano ham, fine salt, black pepper, and nutmeg. Spread in a shallow dish, cover, and chill for at least 4 hours until firm.
Shape and Bread
- Scoop the chilled filling into 24 portions, about 1 rounded tablespoon each. Shape into short logs or ovals with lightly floured hands.
- Dredge each croqueta in flour, dip in egg, and coat with fine dry breadcrumbs.
- Chill breaded croquetas for 20 minutes while heating oil.
Fry
- Heat avocado oil to {{temperature:350°F}} in a heavy pot.
- Fry croquetas in batches until evenly golden and the centers reach {{temperature:165°F}}, 2 to 3 minutes, turning gently.
- Drain on a rack for 2 minutes and serve hot while the centers are creamy.
