Croquetas de Jamón Serrano Recipe - Traditional Spanish Ham Croquettes
delicious croquetas de jamón serrano recipe
Ingredients
- ▢ 4 tablespoon unsalted butter
- ▢ ¼ cup extra virgin olive oil
- ▢ 1 scant cup all-purpose flour
- ▢ 1 medium onion very finely diced
- ▢ 4 cups whole milk at room temperature
- ▢ 1 pinch nutmeg
- ▢ 8 ounces Serrano ham finely diced
- ▢ 2 beaten eggs
- ▢ flour for breading
- ▢ breadcrumbs for breading
Instructions
- Heat the butter and oil in a heavy pan over medium high heat for about 2 minutes. Add the diced onion and sauté for a few minutes, until it just starts to color, then add a pinch of salt and the nutmeg. (Don't add too much salt, as the Serrano ham is already salty.)
- Add the diced ham and sauté for 30 seconds, then add the flour and stir continuously until the flour turns light brown. Don't stop stirring, or the flour will burn!
- When the flour changes color, gradually add the milk, stirring constantly. It should take about 15-20 minutes to add it all.
- Turn off the heat and let the dough cool to room temperature.
- Place the croquette dough inside of a buttered bowl and cover with plastic wrap, making sure the plastic touches the surface of the dough to prevent a skin from forming. Refrigerate for at least 4 hours, but preferably overnight.
- To make the ham croquettes, shape them into little logs with two spoons, or pipe the mixture with a pastry bag.
- Heat a pan of olive oil on the stove. Bread the croquettes by tossing them in flour, rolling them in beaten egg, and then coating them with the breadcrumbs.
- Fry the ham croquettes in the hot oil for 5 minutes, turning them halfway through so they brown evenly. Drain on paper towels to catch excess grease, and let them cool for a few minutes. Enjoy immediately.
Notes
This recipe is sponsored by Mediterranean Supermarket