Croquetas Recipe

Make a thick béchamel

In a heavy-bottomed saucepan over medium heat, melt the butter. Add the 1 cup flour and cook, stirring constantly, for 2–3 minutes to remove raw flour taste but do not brown. Gradually whisk in the warm milk, a ladle at a time, until smooth. Stir in the heavy cream. Bring the mixture to a gentle simmer and cook, stirring frequently, until very thick and smooth (about 8–10 minutes). Season with 1 tsp salt, 1 tsp black pepper and 1/4 tsp nutmeg. Remove from heat and let cool slightly (5 minutes).

Divide the béchamel

Transfer the béchamel to a wide shallow bowl and allow it to cool to room temperature, stirring occasionally to release steam. Once cooled slightly, divide the béchamel into two equal portions (one for Serrano ham filling, one for mushroom filling).

Prepare serrano ham mixture

In a small skillet, heat 1 tbsp olive oil over medium heat. Add the finely diced Serrano ham and sauté for 1–2 minutes just to warm and render a little fat. Do not crisp fully. Remove from heat and let cool slightly.

Thin quince paste

In a small bowl, combine the quince paste (membrillo) with 2 tbsp warm water and mash or whisk until it becomes a smooth, spoonable purée. Adjust water 1 tsp at a time if needed; it should be thick but spreadable.

Combine with béchamel

Fold the cooled béchamel portion into the warm Serrano ham (or fold ham into béchamel) until evenly distributed. Stir in 3–4 tbsp of the quince purée (reserve remaining quince purée for plating) and taste: the filling should be creamy with a gentle salty-sweet note. Chill the mixture, covered, in the refrigerator for at least 2 hours (or until firm enough to shape).

Cook mushrooms

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the minced shallot and cook 1 minute until translucent. Add chopped mushrooms and sauté until they release their moisture and it evaporates, and mushrooms are golden, about 6–8 minutes. Add 2 tbsp white wine and cook until the wine has evaporated. Season lightly with salt and pepper. Remove from heat and cool to room temperature.

Make truffle allioli

In a small bowl, combine 1/2 cup mayonnaise with the minced garlic, 1 tsp truffle oil, 1/2 tsp lemon juice and 1/4 tsp salt. Stir until smooth and taste — adjust truffle oil a few drops at a time if you prefer a stronger aroma.

Combine with béchamel

Fold the cooled mushroom mixture into the reserved béchamel portion until evenly distributed. Fold in about 3 tbsp of the truffle allioli into the filling (reserve some allioli for serving). The filling should be creamy, savory and hold its shape. Cover and chill in the refrigerator for at least 2 hours (or until firm enough to shape).

Prepare dredging station

Set up three shallow bowls: one with 1 cup flour, one with the 3 beaten eggs, and one with 2 cups breadcrumbs. Remove chilled fillings from refrigerator. Portion each filling into roughly 1.5 tablespoon to 2 tablespoon portions (or form into 2-inch logs) — you should get about 18–22 croquetas per filling depending on size.

Shape croquetas

With lightly floured hands, shape each portion into a small cylinder or oval. Pat off excess moisture so the surface is smooth. Roll each croquette first in flour (shake off excess), then dip in beaten egg, then roll in breadcrumbs, pressing gently to adhere. For an extra-crisp coating, repeat the egg and breadcrumb step once more.

Chill before frying

Place breaded croquetas on a tray and chill in refrigerator for 20–30 minutes to firm up the coating. This helps them hold shape during frying.

Fry croquetas

Heat vegetable oil in a heavy pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test with one breadcrumb — it should sizzle and brown in about 30–45 seconds. Fry croquetas in batches (do not overcrowd) until golden brown and heated through, 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Sprinkle lightly with coarse sea salt while still hot.

Plate serrano ham croquetas

Arrange Serrano ham & quince croquetas on a serving plate. Dot or smear reserved quince purée alongside for dipping. Garnish with a few flecks of chopped parsley.

Plate mushroom croquetas

Arrange Mushroom & Truffle Allioli croquetas on a separate plate (or alongside with distinction). Serve with reserved truffle allioli on the side for dipping and garnish with chopped parsley.

Serve

Serve croquetas hot for best texture. Provide small forks or toothpicks. Leftovers can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.