Croquettes with Jamon and Porcini
Croquettes with Jamon and Porcini
Ingredients
- 30 g dried wild porcini mushrooms
- 1 small onion, finely chopped
- 1/2 cup prosciutto or jamon serrano, finely chopped
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 2 cups milk
- 2 eggs, whisked
- 2 cups panko breadcrumbs
- 4 cups oil, for frying
- 1/4 cup Parmesan cheese, grated, optional, for serving
Instructions
- 1
Place the 30g dried wild porcini mushrooms in a bowl. Pour boiling water over them and let them soak for approximately 20-30 minutes, or until fully rehydrated.
⏱️ 30 min
- 2
Once soaked, remove the porcini mushrooms from the water (reserving the soaking liquid if desired for other uses) and chop them nice and fine. Also, finely chop your prosciutto or jamon serrano.
⏱️ 10 min
- 3
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion to the melted butter and sauté until softened and lightly browned, about 5-7 minutes.
⏱️ 7 min
- 4
Once the onions are browned, add the chopped jamon serrano and the chopped porcini mushrooms to the pot. Stir to combine and cook for another 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 5
Sprinkle the flour over the mixture in the pot. Stir well to combine with the cooked ingredients, forming a thick paste. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min
- 6
Gradually pour in the milk, a little at a time, stirring continuously with a whisk to prevent lumps and to create a smooth béchamel-like mixture. Continue cooking and stirring over medium-low heat until the mixture is nice and thick, about 5-8 minutes. It should be thick enough to pull away from the sides of the pot.
⏱️ 8 min
- 7
Remove the thick mixture from the heat and transfer it to a shallow dish or baking sheet. Cover directly with plastic wrap to prevent a skin from forming and let it cool down completely in the refrigerator for at least 2 hours, or preferably overnight.
⏱️ 120 min
- 8
Once completely cooled and firm, take portions of the mixture (about 1 1/2 tablespoons each) and roll them into log shapes, cylinders, or desired croquette shape. Place them on a plate or baking sheet.
⏱️ 15 min
- 9
Set up a dredging station with three separate shallow dishes or trays: one with flour, one with the whisked eggs, and one with panko breadcrumbs.
⏱️ 5 min
- 10
Take each formed croquette and first dredge it in flour, ensuring it's fully coated. Gently tap off any excess flour. Then, dip it into the whisked egg, allowing excess to drip off. Finally, coat it thoroughly in panko breadcrumbs, pressing gently to adhere.
⏱️ 10 min
- 11
Heat the oil in a deep pot or Dutch oven to 350°F (175°C). Carefully place a few breaded croquettes into the hot oil, ensuring not to overcrowd the pot. Fry until they are golden brown and crispy on all sides, turning as needed, about 3-5 minutes per batch.
⏱️ 10 min•🌡️ 350
- 12
Remove the fried croquettes from the oil using a slotted spoon or spider and place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil.
⏱️ 2 min
- 13
Arrange the croquettes on a serving plate. Grate fresh Parmesan cheese over the top before serving immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Croquettes with Jamon and Porcini
- 30 g dried wild porcini mushrooms
- 1 small onion, finely chopped
- 1/2 cup prosciutto or jamon serrano, finely chopped
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 2 cups milk
- 2 eggs, whisked
- 2 cups panko breadcrumbs
- 4 cups oil, for frying
- 1/4 cup Parmesan cheese, grated, optional, for serving
Instructions
- 1
Place the 30g dried wild porcini mushrooms in a bowl. Pour boiling water over them and let them soak for approximately 20-30 minutes, or until fully rehydrated.
⏱️ 30 min - 2
Once soaked, remove the porcini mushrooms from the water (reserving the soaking liquid if desired for other uses) and chop them nice and fine. Also, finely chop your prosciutto or jamon serrano.
⏱️ 10 min - 3
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion to the melted butter and sauté until softened and lightly browned, about 5-7 minutes.
⏱️ 7 min - 4
Once the onions are browned, add the chopped jamon serrano and the chopped porcini mushrooms to the pot. Stir to combine and cook for another 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 5
Sprinkle the flour over the mixture in the pot. Stir well to combine with the cooked ingredients, forming a thick paste. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min - 6
Gradually pour in the milk, a little at a time, stirring continuously with a whisk to prevent lumps and to create a smooth béchamel-like mixture. Continue cooking and stirring over medium-low heat until the mixture is nice and thick, about 5-8 minutes. It should be thick enough to pull away from the sides of the pot.
⏱️ 8 min - 7
Remove the thick mixture from the heat and transfer it to a shallow dish or baking sheet. Cover directly with plastic wrap to prevent a skin from forming and let it cool down completely in the refrigerator for at least 2 hours, or preferably overnight.
⏱️ 120 min - 8
Once completely cooled and firm, take portions of the mixture (about 1 1/2 tablespoons each) and roll them into log shapes, cylinders, or desired croquette shape. Place them on a plate or baking sheet.
⏱️ 15 min - 9
Set up a dredging station with three separate shallow dishes or trays: one with flour, one with the whisked eggs, and one with panko breadcrumbs.
⏱️ 5 min - 10
Take each formed croquette and first dredge it in flour, ensuring it's fully coated. Gently tap off any excess flour. Then, dip it into the whisked egg, allowing excess to drip off. Finally, coat it thoroughly in panko breadcrumbs, pressing gently to adhere.
⏱️ 10 min - 11
Heat the oil in a deep pot or Dutch oven to 350°F (175°C). Carefully place a few breaded croquettes into the hot oil, ensuring not to overcrowd the pot. Fry until they are golden brown and crispy on all sides, turning as needed, about 3-5 minutes per batch.
⏱️ 10 min•🌡️ 350 - 12
Remove the fried croquettes from the oil using a slotted spoon or spider and place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil.
⏱️ 2 min - 13
Arrange the croquettes on a serving plate. Grate fresh Parmesan cheese over the top before serving immediately.
⏱️ 3 min