Browse any Spanish menu and you are likely to find the classic croquetas de jamón – the golden crunchy outside consisting of a delightfully creamy filling.
Luis Valerio from spanishcuisine.com lets us in to the secret of how to make a best croquette.
Active ingredients
– Half an onion
– 2 eggs (hard boiled)
– Four tablespoon olive oil
– 3 oz of serrano ham (pieces)
– 1/4 tsp salt
– 1/4 cup olive oil
– 3 oz of flour (all-purpose)
– 1/2 litre of milk
– One tsp of salt
– 2 eggs (medium)
– Breadcrumbs (dried)
– One cup of vegetable oil
Photo: thespanishcuisine.com Dish Difficult
boil eggs
to your taste and after that peel and slice.
Peel and chop carefully half an onion.
Chop carefully the Serrano ham pieces or pieces.
Heat four tablespoons of olive oil in a pot. When warm add chopped onion, Serrano ham, hard-boiled eggs and 1/4 teaspoon of salt and cook over low heat for 10 – 12 minutes.
Include 1/4 cup of olive oil to the pot with the onion.
When warm add the all-purpose flour and cook over low heat for 3 to 5 minutes blending constantly with a balloon whisk till the mixture is smooth and turns a light, golden colour.
Gradually (1/4 a cup for each time) include the space temperature milk to the pot with the mixture and cook over medium heat blending constantly. Season with one teaspoon of salt.
Bring it to a boil and cook over medium heat for 4 to 5 minutes stirring continually (taste and include more salt if required). If the béchamel sauce is gritty, utilize the blender to make it smooth.
Image: Tim Lucas/Flickr
Set the béchamel aside and let it cool for around 3 hours or up until firm.
Whisk eggs in a bowl and put breadcrumbs on a plate.
Forming a tablespoonsful of mix and roll in breadcrumbs.
Dip in egg and roll in breadcrumbs once again.
Heat one cup of vegetable oil in a frying pan. When hot include croquettes in batches and fry until golden (one to two minutes each side).
Transfer croquettes to a plate.
Serve warm and enjoy your Spanish ham croquettes recipe!
(Note: You do not need to consume your croquettes at one time – although it is appealing! You can freeze them before frying).
