Croquetas with serrano ham - classic spanish tapas

Name: Croquetas with serrano ham - classic spanish tapas
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 10
Cuisine: En
Ingredients: 1 pinch of salt; 1 1/4 cups flour; 2/3 cup butter; 5 oz Serrano ham; 4 cups milk; Breadcrumbs; 2 eggs; A little milk

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Starter

10 servings

Easy

1 h 45 m

Discover how to make the famous croquetas with Serrano ham. With a crunchy crust and a melty bechamel sauce inside, you'll love this classic Spanish dish! We visited "Le bistrop de Picador" in Bordeaux, France, where the chef shared his secret recipe. Follow our step-by-step guide below ↓↓

Ingredients

1 pinch of salt
1 1/4 cups flour
2/3 cup butter
5 oz Serrano ham
4 cups milk

For the breadcrumbs:

Breadcrumbs
2 eggs
A little milk

Materials

saucepan, mixing bowl, frying pan, paper towels

Preparation

Preparation1 h 30 m

Cook time15 min

In a saucepan, infuse the milk with the Serrano ham over medium heat, without bringing it to a boil.
In another saucepan, melt the butter.
Add the flour, stir, and cook for 3 minutes.
Remove from heat and pour the milk and Serrano ham mixture into the butter. Mix well.
Blend lightly to keep some pieces of Serrano ham.
Return the pot to medium heat and stir in a figure-eight motion until it thickens. Taste and add salt as needed. You'll know it's ready when it pulls away from the bottom.
Transfer the croqueta mixture to a rectangular dish, not too deep. Cover with plastic wrap to prevent a crust from forming and let it cool on the counter. Then refrigerate for 30 minutes to firm up.
After chilling, scoop out small portions with a spoon and coat them in breadcrumbs.
With your hands, take a portion of the batter and roll it into a cylinder.
Beat the 2 eggs and add a splash of milk. Dip the croquetas in this mixture, then coat them again with breadcrumbs before frying.
Heat the oil to a high temperature, being careful not to burn yourself. Fry the croquetas until golden brown and crispy.
Once cooked, remove the croquetas from the oil and let them rest on paper towels before serving. Your croquetas are now ready for a Spanish-style aperitif! Serve with a good white wine and some salad leaves, and enjoy!

Observations

Cooking: It's crucial to carry out the entire cooking stage in a saucepan over medium heat to prevent burning the butter and milk or forming lumps.

Ham: If you don't have Serrano ham, you can use cured or white ham, though the texture may vary based on the quality of the pork and thickness of the pieces.

Storage: Best enjoyed hot on the same day to maintain crispiness! Like all deep-fried recipes, the texture will change the next day.

Want to make croquetas in your Air fryer? Here is the recipe!