Croquetas de Jamón
Crisp breaded fritters with a creamy béchamel and chopped Spanish ham inside.
Serves 8
Prep 1 hr
Cook 20 min
Ingredients
- 4 tablespoons butter
- 1/2 cup flour
- 2 cups warm whole milk
- 1/2 cup finely chopped serrano ham
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup breadcrumbs
- 2 eggs, beaten
- 1/2 cup flour, for dredging
- 3 cups oil for frying
Steps
Step 1. Melt the butter, whisk in the flour for 2 minutes, then add the milk gradually and cook, stirring, until very thick, about 8 minutes. Stir in the ham, nutmeg, and salt.
Step 2. Spread in a dish and chill for at least 4 hours until firm.
Step 3. Scoop into 20 oval pieces. Roll in flour, then egg, then breadcrumbs.
Step 4. Fry in 350°F oil in batches for 2 to 3 minutes until deep golden and hot inside. Drain and serve.
Where this recipe comes from
Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.