Classic Spanish croquetas, crispy on the outside and melting on the inside, with a silky béchamel flavored with serrano ham. A generous tapas dish, perfect served piping hot with a simple salad or a few lemon wedges.
Ingredients
- 120 g sliced serrano ham
- 500 ml whole milk
- 140 g T55 all-purpose flour
- 80 g unsalted butter
- 0.5 pieces yellow onion
- 1 tbsp extra-virgin olive oil
- 1 pinch ground nutmeg
- to taste ground black pepper
- to taste fine salt
- 2 pieces eggs
- 120 g fine breadcrumbs
- 1 l sunflower oil
- 1 piece lemon
Method
- Finely mince the onion and chop the serrano ham into small flecks; the ham should remain visible but fine enough to distribute evenly in the mixture.
- Melt the butter with the olive oil over medium heat, add the onion, and let it become translucent and soft without browning.
- Add the ham and stir until it flavors the fat; the smell should become slightly toasted and salty.
- Stir in the flour and mix constantly until you have a blond paste that smells like biscuit and no longer looks raw.
- Pour in the milk gradually while whisking, then cook, stirring, until the béchamel is thick, smooth, and pulls away cleanly from the bottom of the saucepan.
- Season with nutmeg, pepper, and only a little salt if necessary, then spread the mixture in a dish; cover with plastic wrap pressed directly against the surface and let cool until firm to the touch.
- Set up a breading station with flour, beaten eggs, and breadcrumbs, then shape the cold mixture into small ovals and pass them successively through each ingredient to coat them evenly.
- Fry the croquetas in hot oil until they are golden, crispy, and light on the surface, then drain on paper towels.
- Serve immediately on a ceramic plate, with lemon wedges on the side to provide a fresh touch if desired.
Nutrition
Per serving
- Energy
- 797.2 kcal
- Protein
- 24.29 g
- Carbohydrate
- 57.31 g
- Fat
- 53.11 g
- Fibre
- 3.48 g
- Calcium
- 151.76 mg
- Iron
- 0.71 mg
- Magnesium
- 29.59 mg
