Spanish · Dinner
Cured Ham Croquettes (Gluten-Free)
Crisp panko-crusted croquettes made from a rich béchamel-style filling of Serrano ham and gluten-free flour, fried until golden. The béchamel is thickened with cornstarch and gluten-free flour instead of wheat, keeping the classic creamy interior and shattering crust while remaining fully gluten-free.
$4
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
649Calories
31.5gProtein
45.2gFat
28.7gCarbs
7.9gSugar
1.4gFiber
2083mgSodium
410mgChol
15.8gSat Fat
520mgPotassium
210mgCalcium
2.8mgIron
1.2mcgVitamin B12
1.5mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Dice the Serrano ham and mince the onion on a cutting board, then set both aside near the stove.
2
Sweat
Melt butter in a small saucepan over medium-low heat and sweat the onion for 3 minutes until soft and translucent.
3
Whisk
Add the ham and cook for 1 minute until edges crisp, then sprinkle in flour and cornstarch, whisking constantly for 1 minute until no lumps remain.
4
Simmer
Gradually pour in milk, whisking over medium heat for 4 to 5 minutes until very stiff and pulls from pan sides.
5
Chill
Stir in nutmeg and salt off heat, spread onto a plate, and refrigerate uncovered for 2 hours until firm.
6
Build
Divide the chilled paste into 4 equal portions and roll each into a 2-inch log on a cutting board.
7
Dredge
Dip each croquette in beaten egg, then roll in panko breadcrumbs on a plate, pressing gently for complete coating.
8
Fry
Heat vegetable oil in a small saucepan to 350°F and fry the croquettes for 3 to 4 minutes, turning occasionally, until deep golden and crisp.
9
Drain
Lift the croquettes onto a paper-towel-lined plate and let excess oil drain for 1 minute.
10
Plate
Arrange the croquettes on a small tapas plate and serve immediately while the crust is crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g Serrano ham
- 1 1/2 cup360ml whole milk
- 2 tbsp2 tbsp butter
- 4 tbsp4 tbsp gluten-free all-purpose flour
- 2 tbsp2 tbsp cornstarch
- 2 tbsp2 tbsp onion
- 2 pinch2 pinch nutmeg
- 2 pinch2 pinch salt
- 22 eggs
- 2/3 cup70g gluten-free panko breadcrumbs
- 1 cup240ml vegetable oil, for frying
