Croquetas De Jamon Recipe

Inspired by Españolita Miami 🌹💃

Time1h

Serves4

Yummy rolls creamy filling with serrano ham and bechamel deep fried to crispy perfection and alioli sauce

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Ingredients

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Filling

5.29 oz (150 g) Serrano ham, finely chopped

1 3/4 oz (50 g) Butter

1 3/4 oz (50 g) 00 bread flour

1 1/4 cup (300 ml) Milk

1 tsp Nutmeg, grated

1 tsp Celtic sea salt

1 tsp Black pepper, ground

Breading

2 whole Eggs, beaten

7.05 oz (200 g) Breadcrumbs

Frying

2 1/8 cup (500 ml) Tuscany sunflower oil

Alioli Sauce

2 cloves Garlic, minced

1 whole Egg yolk

1 tbs ReaLemon lemon juice

5/8 cup (150 ml) olive oil

to taste Celtic sea salt

Method

Prepare the Filling

Make the Bechamel

In a saucepan, melt the butter over medium heat. Add the flour and stir continuously for about 1-2 minutes to form a roux. Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, about 5-7 minutes.

Add Ham

Stir in the chopped Serrano ham, nutmeg, salt, and black pepper. Mix well and cook for an additional 2-3 minutes. Remove from heat and let cool.

Form the Croquetas

Shape the Croquetas

Once the filling is cool, take small portions and shape them into cylinders or balls.

Breading and Frying

Coat the Croquetas

Dip each croqueta in the beaten eggs, then roll them in the breadcrumbs until fully coated.

Fry the Croquetas

Heat vegetable oil in a deep pan over medium-high heat. Fry the croquetas in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Prepare Alioli Sauce

Make the Alioli

In a bowl, combine minced garlic and egg yolk. Whisk together while gradually adding olive oil until the mixture emulsifies. Add lemon juice and salt to taste.