Croquetas de Jamón
Croquetas are a fixture of Spanish tapas bars nationwide, with jamón the most classic and beloved of the countless filling variations.
Spain's beloved tapas staple — a silky béchamel studded with cured Iberian ham, chilled, breaded, and fried until the outside shatters to reveal a molten centre.
Ingredients
Method
Melt butter, whisk in flour, and cook 2 minutes to make a roux.
Gradually whisk in milk, cooking until very thick, then stir in the diced jamón. Spread into a dish and chill at least 4 hours, ideally overnight.
Shape the firm mixture into small logs, then coat in egg and breadcrumbs.
Deep fry at 180C for 2-3 minutes until deeply golden. Serve immediately while the centre is still molten.
The béchamel must be very thick and fully chilled before shaping, or the croquetas will fall apart in the fryer.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
