Croquetas De La Abuela Recipe

Prepare ingredients: finely chop the onion, mince the garlic, chop the cooked ham, and finely chop the parsley. Measure milk and flour so they are ready.

In a medium heavy saucepan over medium heat, melt the butter with the olive oil until the butter foams but does not brown (about 1–2 minutes).

Add the finely chopped onion and a pinch of salt. Sauté, stirring, until the onion is translucent and soft, about 5–7 minutes. Add the minced garlic and cook another 30–60 seconds until fragrant.

Lower the heat to medium-low. Sprinkle the 6 tablespoons of all-purpose flour over the onion mixture and stir constantly to form a roux. Cook the roux for 2–3 minutes, stirring, to remove the raw flour taste but don't let it brown.

Gradually add the 3 cups of whole milk a little at a time (about ¼ cup per addition), whisking or stirring vigorously after each addition to create a smooth, lump-free béchamel. After all the milk is incorporated, continue to cook on medium-low, stirring frequently, until the mixture thickens to a very thick, scoopable consistency — about 8–10 minutes. It should hold its shape on a spoon.

Season the thick béchamel with the grated nutmeg, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.

Remove the pan from heat and immediately stir in the finely chopped cooked ham and 2 tablespoons chopped parsley until evenly distributed. The filling should be homogeneous and easy to shape but firm enough to hold its shape when chilled.

Spread the hot croqueta mixture into a shallow dish or rimmed baking sheet and press it flat to an even thickness (about 1 inch / 2.5 cm). Cover the surface directly with plastic wrap (pressing wrap onto the surface to prevent a skin) and refrigerate until thoroughly chilled and firm, at least 3 hours or preferably overnight.

When the filling is chilled and firm, set up a breading station with three shallow dishes: one with about 1 cup flour, one with the beaten eggs (crack 3 large eggs into a bowl and whisk with 3 tablespoons milk until smooth), and one with 2 cups fine breadcrumbs.

Scoop or slice the chilled croqueta mass into portions. For traditional size, use about 1.5 tablespoons to 2 tablespoons of mixture per croqueta and shape into small cylinders or ovals with wet hands (about 1–1.5 inches / 2.5–4 cm thick). If the mixture is too soft, keep the mass chilled and work in batches.

Dredge each shaped croqueta first in flour, shaking off the excess, then dip into the egg wash, letting excess drip off, and finally coat evenly in breadcrumbs. For extra-crispy croquetas, you may double-coat: back into egg and breadcrumbs again. Place breaded croquetas on a tray and chill for 15–30 minutes to help the coating adhere.

Heat vegetable or sunflower oil in a heavy, deep skillet or medium saucepan to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and rise steadily without burning. Use enough oil so croquetas can be partially submerged (about 1–1.5 inches depth) or deep fry with 2–3 inches for faster, uniform cooking.

Fry the croquetas in batches (do not crowd the pan) for 2–3 minutes per side, turning gently with a slotted spoon or tongs, until they are golden brown and crisp all over. Total frying time per batch is about 4–6 minutes depending on size and oil temperature.

Remove the croquetas to a paper towel–lined plate to drain briefly. Keep warm on a baking sheet in a 200°F (95°C) oven if frying multiple batches.

Serve warm with lemon wedges if desired and a sprinkle of remaining chopped parsley.