Croquetas De Jamon Recipe

Prepare aromatics and Jamón

Finely dice the Jamón to yield about 3 oz. Finely mince or grate the onion until about 1/4 cup.

In a medium heavy-bottomed skillet over medium heat, melt 2 tbsp butter. Add the minced onion and sweat until translucent, about 3–4 minutes, stirring so it does not brown.

Stir in 3 tbsp flour and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste (do not let it brown). This creates a light roux.

Gradually whisk in 2 cups cold whole milk, a little at a time, ensuring the mixture is smooth before adding more. Bring to a gentle simmer and cook, stirring, until thickened to a very thick bechamel that can hold shape on a spoon, about 6–8 minutes.

Stir in 1 tbsp heavy cream (adds silkiness), the diced Jamón, 1/4 tsp salt, 1/8 tsp freshly ground black pepper and 1/4 tsp freshly grated nutmeg. Adjust seasoning to taste—the Jamón is salty, so be conservative with salt.

Cook for another 1–2 minutes to marry flavors. Transfer the mixture to a shallow container, spread to an even layer, cover with plastic film pressed directly onto the surface to prevent a skin, and chill until firm, at least 2 hours or overnight.

Set up a breading station: place 1/2 cup flour in one shallow bowl, the 2 beaten eggs in a second bowl, and 1 cup breadcrumbs in a third bowl.

When the bechamel is firm, use a tablespoon or small scoop to portion the mixture into 3 equal pieces (about 50–60 g each). Shape each portion quickly with lightly oiled hands into an elongated oval or small cylinder. Keep them cold on a tray while breading.

Dredge each croquette in flour, shaking off excess, then dip into beaten egg, allowing excess to drip off, then roll in breadcrumbs, pressing gently to adhere. For a crisper crust, repeat egg and breadcrumb for a double coating.

Pour vegetable oil into a medium sauté pan until it reaches ~1 inch depth (about 2 cups). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30 seconds.

Fry croquettes in batches (do not overcrowd) 2–3 minutes per side, turning gently, until golden brown and crisp. Use a slotted spoon or spider to transfer to a paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining croquettes.

If using quince paste (membrillo): chop 3/4 cup quince paste and place in a small saucepan with 1/4 cup water. Warm gently over low heat, mashing and stirring until it reaches a smooth purée consistency. Add 1 tsp lemon juice and taste; add up to 1 tsp sugar if it needs a touch more sweetness. Stir in 1 tbsp finely chopped parsley if using for a subtle herb note. Keep warm or bring to room temperature.

If using fresh quince: peel, core and dice one small quince. Combine quince pieces with 1/4 cup water and 1 tsp sugar in a small saucepan. Simmer gently, covered, until pieces are very soft, about 15–20 minutes. Puree with an immersion blender or in a blender, then stir in 1 tsp lemon juice and taste for sweetness. Strain if a silkier texture is desired.

To plate: spoon a smear or small pool (about 1–2 tbsp) of quince purée on each plate. Arrange 3 warm croquettes over the purée. Garnish with a light sprinkle of chopped parsley if desired and serve immediately.