Ham Croquettes

Ham Croquettes

Ham croquettes, or croquetas de jamón, are a popular Spanish tapa that combines creamy, savory filling with a crispy coating. They’re perfect as a snack or appetizer. Here’s a classic recipe:

Ham Croquettes (Croquetas de Jamón)

Ingredients:

For the Croquette Filling:

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup diced cooked ham (preferably Spanish ham, but any cooked ham will work)
  • Salt and pepper to taste
  • Freshly grated nutmeg (optional, but recommended)
  • 1/2 cup grated Parmesan cheese (optional, for extra flavor)

For Breading:

  • 1 cup all-purpose flour (for dredging)
  • 2 large eggs, beaten
  • 2 cups breadcrumbs (preferably panko for extra crispiness)
  • Vegetable oil (for frying)

Instructions:

  1. Prepare the Filling:
    • In a large skillet or saucepan, heat the olive oil and butter over medium heat until melted.
    • Add the finely chopped onion and cook until softened and translucent, about 5 minutes.
    • Add the minced garlic and cook for another minute until fragrant.
    • Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid burning. This helps thicken the mixture.
    • Gradually add the milk, whisking continuously to ensure a smooth, lump-free sauce. Continue to cook, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan, about 5-7 minutes.
    • Add the diced ham, and season with salt, pepper, and a pinch of grated nutmeg if using. Stir in the Parmesan cheese, if desired.
    • Transfer the mixture to a bowl and let it cool to room temperature. Cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 2 hours or until firm.
  2. Shape the Croquettes:
    • Once the filling is chilled and firm, use your hands or a spoon to shape the mixture into small, bite-sized cylinders or balls.
  3. Bread the Croquettes:
    • Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
    • Dredge each croquette in the flour, then dip in the beaten eggs, and finally coat with breadcrumbs. Make sure each croquette is evenly coated.
  4. Fry the Croquettes:
    • Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). You need enough oil to fully submerge the croquettes.
    • Fry the croquettes in batches, being careful not to overcrowd the pan. Cook until they are golden brown and crispy, about 3-4 minutes per batch.
    • Use a slotted spoon to remove the croquettes and drain them on paper towels.
  5. Serve:
    • Serve the ham croquettes warm, with your favorite dipping sauce or a simple squeeze of lemon if desired.

Tips:

  • Filling Consistency: The filling should be thick enough to hold its shape but still creamy. If it’s too runny, add a bit more flour while cooking the roux.
  • Frying Oil: Make sure the oil is hot enough to get a crispy exterior without absorbing too much oil. If the oil isn’t hot enough, the croquettes can become greasy.

Enjoy your homemade ham croquettes—crispy on the outside, creamy on the inside, and packed with delicious flavor!