Spanish · Dinner
Cured Ham Croquettes
Bechamel-based croquettes studded with Serrano ham through a thick milk and flour roux, chilled until firm, then shaped, breaded in panko and shallow-fried until the crust turns deep golden and the centre stays molten. Served hot as a Spanish tapas plate with lemon wedges.
$4
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
1058Calories
83.5gProtein
58.8gFat
38.1gCarbs
7.8gSugar
2.1gFiber
3582mgSodium
284mgChol
16.2gSat Fat
574mgPotassium
218mgCalcium
2.7mgIron
2.1mcgVitamin B12
4.5mgVitamin C
gluten-free-adaptable
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Dice the Serrano ham into small pieces and mince the onion on a cutting board, setting both aside.
2
Sweat
Melt the butter in a small saucepan over medium-low heat and sweat the onion for 2 minutes until softened and translucent.
3
Bloom
Stir the flour into the saucepan and cook over medium-low heat for 1 minute until pale and sandy.
4
Simmer
Pour in the milk gradually, whisking constantly over medium heat for 5 minutes until the bechamel thickens enough to hold a clear trail behind the whisk.
5
Finish
Stir the ham, nutmeg, salt and pepper into the bechamel off the heat until evenly distributed, then spread into a shallow dish and refrigerate for 90 minutes.
6
Build
Shape the chilled mixture into 4 to 5 small croquette logs with lightly floured hands on a plate.
7
Dredge
Coat each croquette in dredging flour, then beaten egg, then panko breadcrumbs, pressing gently so the crumbs adhere.
8
Fry
Shallow-fry the croquettes in olive oil in a small pan over medium heat for 4 minutes, turning occasionally, until golden.
9
Plate
Arrange the croquettes on a plate with the lemon wedge alongside and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g Serrano ham
- 1 1/2 cup360ml whole milk
- 6 tbsp48g all-purpose flour
- 3 tbsp42g butter
- 4 tbsp40g onion
- 2/3 cup70g panko breadcrumbs
- 22 small eggs
- 2 tbsp16g all-purpose flour, for dredging
- 2/3 cup150ml olive oil, for shallow-frying
- 2 pinch2 pinch nutmeg
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 22 lemon wedge, to serve
