Croquetas Recipe

Inspired by Calle Sol Latin Café & Cevicheria

Time1h

Serves4

Ham and bechamel fritter fried until golden brown and gooey on the inside

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Ingredients

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Croquetas Ingredients

4 tbs Butter

1 cup 00 bread flour

1 cup Milk

1 cup Ham, finely chopped

1 tsp Nutmeg

1/2 tsp Celtic sea salt

1/2 tsp white, green, and black pepper

2 units Eggs, beaten

1 1/2 cups Breadcrumbs

2 cups Oil for frying

Method

Preparation Steps

Make the Bechamel Sauce

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes without browning. Gradually whisk in the milk, ensuring there are no lumps. Cook until the mixture thickens and is bubbly. Add salt, pepper, nutmeg, and chopped ham. Mix well, then remove from heat.

Chill the Mixture

Transfer the bechamel mixture to a bowl, cover with plastic wrap (pressing it against the surface to prevent a skin from forming), and refrigerate for at least 2 hours or until firm.

Shape the Croquetas

Once the mixture is chilled, scoop out portions and shape them into small cylinders or balls.

Prepare for Frying

Set up a breading station with one bowl for the beaten eggs and another for the breadcrumbs. Dip each croqueta in the egg, then roll in the breadcrumbs until fully coated.

Fry the Croquetas

In a deep skillet or pot, heat the oil over medium-high heat. Fry the croquetas in batches until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

Serve

Serve hot with your choice of dipping sauce.