Croquetas de Jamón

Name: Croquetas de Jamón
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 6 tbsp unsalted butter; 2/3 cup all-purpose flour; 2 cups whole milk, warmed; 4 oz serrano ham or prosciutto, finely diced; 1/4 tsp ground nutmeg; 1/2 tsp salt; 1/4 tsp black pepper, freshly ground; 2 large eggs, beaten; 1 1/2 cup fine dry breadcrumbs; 4 cups neutral oil (vegetable or sunflower)

Creamy bechamel-based croquettes packed with savory cured ham, breaded and fried to a shattering golden crust. Plan ahead: the filling must chill for at least 2 hours before shaping and frying.

75 minMediumServes 6290 cal/serving

SpanishAppetizerStovetopStandardLow CarbNut-FreeSoy-FreeSesame-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

6 tbsp unsalted butter
2/3 cup all-purpose flour
2 cups whole milk, warmed
4 oz serrano ham or prosciutto, finely diced
1/4 tsp ground nutmeg
1/2 tsp salt
1/4 tsp black pepper, freshly ground
2 large eggs, beaten
1 1/2 cup fine dry breadcrumbs
4 cups neutral oil (vegetable or sunflower)

Instructions

1

Melt 6 tbsp unsalted butter in a medium saucepan over medium heat. Add 2/3 cup all-purpose flour all at once and stir constantly for 2 minutes to cook out the raw flour taste.
2

Gradually whisk in 2 cups warmed whole milk, adding a little at a time and whisking until smooth before each addition. Cook over medium heat, stirring constantly, for about 8 minutes until the bechamel is very thick and pulls away from the sides of the pan.
3

Stir in 4 oz finely diced serrano ham or prosciutto, 1/4 tsp ground nutmeg, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning.
4

Spread the filling into a shallow dish or baking sheet lined with plastic wrap. Press plastic wrap directly onto the surface. Refrigerate for at least 2 hours (or overnight) until very firm.
5

Once chilled, portion the filling into pieces about the size of a golf ball and shape each into a cylinder or oval. Set up a breading station: 2 beaten large eggs in one bowl and 1 1/2 cup fine dry breadcrumbs in another.
6

Dip each croqueta in the beaten eggs, letting excess drip off, then roll firmly in the breadcrumbs to coat completely. Place on a tray. Refrigerate for 15 minutes to set the coating.
7

Heat 4 cups neutral oil (vegetable or sunflower) in a deep saucepan to 350°F (175°C). Fry the croquetas in batches of 4 to 5 without crowding, for 2 to 3 minutes per batch, turning, until deep golden brown on all sides.
8

Drain on paper towels. Serve immediately while the crust is crisp.

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Questions

How much time should I plan for Croquetas de Jamón?

As written, 75 minutes: 45 of prep and 30 of cooking. The longest single stretch is the hands-off wait in step 4, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

How hot should the oil be for Croquetas de Jamón?

For Croquetas de Jamón, the frying oil is held at 350 F (about 175 C) in step 7. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Is there a substitute for prosciutto in Croquetas de Jamón?

The entry for Croquetas de Jamón calls for 4 oz serrano ham or prosciutto, finely diced. In its place: Thinly sliced serrano ham, or bacon or pancetta where it is cooked into the dish.

Does Croquetas de Jamón contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Croquetas de Jamón?

One serving (the recipe makes 6) is about 290 calories, with 10 g protein, 18 g carbohydrate and 12 g fat, plus 380 mg sodium. The figures are estimates computed from the ingredient list.

Which part of Croquetas de Jamón can be done ahead?

Everything up to step 4. Step 4 is a built-in pause of overnight, or about 8 hours: "Refrigerate for at least 2 hours (or overnight) until very firm." Do everything up to that point ahead of time and pick up at step 5 when you are ready to finish.

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