Las Croquetas Recipe
Serrano ham croquettes, membrillo aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Croquettes
Membrillo Aioli
Method
Croquettes
- 1
Make the Base
In a saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour and stir continuously for about 2-3 minutes to form a roux.
- 2
Add Milk
Gradually add the whole milk to the roux, whisking constantly to prevent lumps. Cook for another 5-7 minutes until the mixture thickens.
- 3
Incorporate Ham and Seasoning
Remove the saucepan from heat and stir in the finely chopped Serrano ham, salt, black pepper, and grated nutmeg. Mix well and transfer to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until firm.
- 4
Form Croquettes
Once the mixture is firm, scoop out tablespoon-sized portions and roll them into small logs or balls.
- 5
Coat and Fry
Dredge each croquette in breadcrumbs, ensuring they are fully coated. Heat vegetable oil in a deep frying pan to 180°C (350°F). Fry the croquettes in batches until golden brown, about 3-4 minutes. Drain on paper towels.
Membrillo Aioli
- 6
Mix Aioli Ingredients
In a bowl, combine the mayonnaise, chopped membrillo, minced garlic, lemon juice, salt, and black pepper. Mix until smooth and well combined.
- 7
Chill Aioli
Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld.