Croquetas de Jamòn
Croquetas de Jamòn
Ingredients
- 150 g Serrano ham trims, finely chopped
- 150 g country ham trims, finely chopped
- 150 g sliced Serrano ham, optional
- 1 large onion, peeled and finely chopped
- 2 large cloves garlic, peeled and grated
- 4 cups whole-fat milk
- 1/4 cup olive oil
- 1/4 cup butter
- 1/2 cup AP flour, plus more for dredging
- 227 g panko breadcrumbs
- 4 large eggs
- 1 L canola oil
- to taste fine salt
- to taste ground white pepper
Instructions
- 1
Heat a large, heavy-bottom pan over medium heat. Add the olive oil and butter. Add the finely chopped onion and sauté for 1 minute, or until translucent. Grate the garlic cloves directly into the pot and sauté for another 30 seconds.
⏱️ 3 min
- 2
Add the finely chopped Serrano and country ham trims to the pan. Sauté for 1-2 minutes. Sprinkle the 1/2 cup of AP flour around the pot. Stir to distribute the flour and cook for another minute or so.
⏱️ 3 min
- 3
Slowly start adding the milk, 1 cup at a time, waiting until the milk has thickened before adding more. Once all the milk has been added, continue cooking down the béchamel, stirring often, until the mix has thickened significantly. Season the mix to taste with salt and ground white pepper.
⏱️ 7 min
- 4
Line a small tray with parchment paper and spread out the croqueta mix on the tray. This will allow the mix to cool faster. Transfer the mix to the fridge for at least 3-4 hours, or to the freezer for 60-90 minutes, until firm.
⏱️ 5 min
- 5
When ready to portion, invert the croqueta mix onto another large sheet of parchment paper. Portion it into 16 equal pieces. Working quickly, roll the croquetas into small balls between your palms, about the size of a golf ball. Place each croqueta back onto a new tray lined with parchment paper.
⏱️ 10 min
- 6
For best results, transfer the tray of shaped croquetas to the freezer for 20-30 minutes to help them set and make them easier to handle for dredging and frying.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Croquetas de Jamòn
- 150 g Serrano ham trims, finely chopped
- 150 g country ham trims, finely chopped
- 150 g sliced Serrano ham, optional
- 1 large onion, peeled and finely chopped
- 2 large cloves garlic, peeled and grated
- 4 cups whole-fat milk
- 1/4 cup olive oil
- 1/4 cup butter
- 1/2 cup AP flour, plus more for dredging
- 227 g panko breadcrumbs
- 4 large eggs
- 1 L canola oil
- to taste fine salt
- to taste ground white pepper
Instructions
- 1
Heat a large, heavy-bottom pan over medium heat. Add the olive oil and butter. Add the finely chopped onion and sauté for 1 minute, or until translucent. Grate the garlic cloves directly into the pot and sauté for another 30 seconds.
⏱️ 3 min - 2
Add the finely chopped Serrano and country ham trims to the pan. Sauté for 1-2 minutes. Sprinkle the 1/2 cup of AP flour around the pot. Stir to distribute the flour and cook for another minute or so.
⏱️ 3 min - 3
Slowly start adding the milk, 1 cup at a time, waiting until the milk has thickened before adding more. Once all the milk has been added, continue cooking down the béchamel, stirring often, until the mix has thickened significantly. Season the mix to taste with salt and ground white pepper.
⏱️ 7 min - 4
Line a small tray with parchment paper and spread out the croqueta mix on the tray. This will allow the mix to cool faster. Transfer the mix to the fridge for at least 3-4 hours, or to the freezer for 60-90 minutes, until firm.
⏱️ 5 min - 5
When ready to portion, invert the croqueta mix onto another large sheet of parchment paper. Portion it into 16 equal pieces. Working quickly, roll the croquetas into small balls between your palms, about the size of a golf ball. Place each croqueta back onto a new tray lined with parchment paper.
⏱️ 10 min - 6
For best results, transfer the tray of shaped croquetas to the freezer for 20-30 minutes to help them set and make them easier to handle for dredging and frying.
⏱️ 2 min