Croquetas de Jamón

🧂 Ingredients

• 150 g Jamón Serrano(finely diced (about 2mm cubes))
• 80 g Unsalted Butter(cubed)
• 80 g All-purpose Flour
• 500 ml Whole Milk(warmed slightly)
• 1/4 teaspoon Freshly grated Nutmeg(or to taste)
• to taste Salt
• to taste Black Pepper(freshly ground)
• 2 Large Eggs(beaten)
• 2 cups Panko Breadcrumbs(or regular fine breadcrumbs)
• for deep frying Vegetable Oil or other neutral high-heat oil(enough to fill pot about 3-4 inches deep)

👨‍🍳 Instructions

1. 1

   Prepare the Béchamel Base: Melt the butter in a medium saucepan over medium heat. Once melted and shimmering, add the flour and whisk continuously for 1-2 minutes to cook out the raw flour taste, forming a smooth paste (roux). Do not let it brown.

   ⏱️ 5 minutes
2. 2

   Gradually whisk in the warmed milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth. Bring to a gentle simmer, then reduce heat to low and cook, stirring frequently, for about 10-15 minutes, until the béchamel is very thick and coats the back of a spoon heavily. It should be almost like a paste.

   ⏱️ 15 minutes
3. 3

   Stir in the finely diced Jamón Serrano, grated nutmeg, salt, and freshly ground black pepper. Cook for another 2 minutes, stirring, to meld the flavors.

   ⏱️ 2 minutes
4. 4

   Transfer the thick béchamel mixture to a shallow dish or baking sheet lined with parchment paper. Spread it evenly to about 1/2 inch (1.5 cm) thickness. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, until completely firm and cold.

   ⏱️ 3 hours minimum (chilling)
5. 5

   Shape the Croquetas: Once the mixture is firm, use a small spoon or melon baller to scoop portions. Roll each portion between your lightly floured hands into a small cylinder or oval shape, about 1.5-2 inches (4-5 cm) long.

   ⏱️ 15 minutes
6. 6

   Set up a breading station: Place the beaten eggs in one shallow dish and the breadcrumbs in another. Roll each shaped croqueta first in the beaten egg, ensuring it's fully coated, then dredge it thoroughly in the breadcrumbs, pressing gently to adhere. Place the breaded croquetas on a clean plate or tray.

   ⏱️ 10 minutes
7. 7

   Fry the Croquetas: Heat the oil in a deep, heavy-bottomed pot or Dutch oven to 180°C (350°F). Use a thermometer to ensure the correct temperature. Carefully lower 3-4 croquetas at a time into the hot oil using a slotted spoon or spider strainer. Avoid overcrowding the pot.

   ⏱️ 3 minutes per batch
8. 8

   Fry for 3-4 minutes, turning occasionally, until they are a deep golden brown and crispy. Remove with the slotted spoon and drain on paper towels. Repeat with the remaining croquetas.

   ⏱️ 3 minutes per batch

💡 Pro Tips

• ✓The béchamel must be exceptionally thick; if it's too loose, the croquetas will not hold their shape when fried. If it seems too thin after cooking, continue simmering and stirring until it thickens considerably.
• ✓Thorough chilling is crucial. A very cold mixture is essential for easy shaping and to prevent the croquetas from falling apart during frying.
• ✓For an extra-crispy exterior and a more robust crunch, consider double-breading: dip the croquetas in egg, then breadcrumbs, then egg again, and finally breadcrumbs one more time.
• ✓Ensure the frying oil is at the correct temperature. Too low, and the croquetas will absorb too much oil and become greasy. Too high, and the outside will burn before the inside is heated through.

🔄 Variations

• Substitute finely shredded cooked chicken for the Jamón Serrano.
• Use rehydrated and finely flaked salt cod (bacalao) for a seafood variation.
• Add finely chopped sautéed mushrooms or caramelized onions to the béchamel for added flavor.

🥗 Nutrition

Per serving