6 Croquetas Recipe

Prep

Finely chop the small half onion and chop the cooked ham into very small dice (or pulse briefly in a food processor so pieces are about 2–3 mm). Measure milk and have butter, flour, nutmeg, salt and pepper ready.

Heat a medium nonstick skillet over medium-low heat. Add 1 tsp olive oil and the chopped onion. Sweat the onion gently, stirring, until translucent and soft but not browned, about 6–8 minutes.

Add the 2 tablespoons butter to the pan with the onion and let it melt. Stir in the 3 tablespoons flour and cook, stirring, for 1–2 minutes to form a light roux and remove the raw flour taste. Keep the heat moderate so it doesn’t brown.

Warm the 350 ml milk in a small saucepan or in the microwave until just warm (not boiling). Add the milk gradually to the roux in three additions, whisking vigorously after each addition to prevent lumps. After all milk is incorporated, continue to cook over low heat, stirring constantly, until the mixture thickens to a very thick, paste-like béchamel that holds its shape — about 6–8 minutes. The texture should be thick enough to form logs.

Stir in the finely chopped ham, 1/4 tsp nutmeg, 1/2 tsp salt and 1/4 tsp black pepper until evenly distributed. Taste and adjust seasoning if needed.

Spread the hot mixture into a shallow, lightly oiled container or tray and smooth the surface. Cover the surface directly with plastic wrap (pressing it onto the béchamel to prevent a skin) and chill in the refrigerator until firm, at least 2 hours and up to overnight. The mixture must be cold and firm to shape into croquetas.

When the filling is fully chilled and firm, remove it from the refrigerator. Line a baking sheet with parchment paper or lightly oil it. Portion the filling into 6 equal pieces (about 40–45 g each). Using lightly floured hands, shape each portion into a cylinder or oval (traditional croqueta shape), about 6–7 cm long. If the filling sticks, keep a small bowl of cold water to wet your hands between shapes.

Set up a breading station: one shallow bowl with 1/2 cup flour, a second bowl with the 2 beaten eggs, and a third bowl with 1 cup breadcrumbs seasoned with 1/4 tsp salt. One at a time, roll each croqueta first in flour (shake off excess), then dip into the beaten egg (allow excess to drip), and finally roll in breadcrumbs, pressing gently so crumbs adhere evenly. Place breaded croquetas on the prepared tray. For a thicker, crunchier crust, repeat egg and breadcrumb step once more.

Fill a deep heavy skillet or small pot with the vegetable oil to a depth of about 4 cm (enough to shallow-deep fry) and heat over medium heat until oil reaches 170–175°C (340–350°F). If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown slowly without smoking.

Fry croquetas in batches (do not overcrowd) for 2–3 minutes per side, turning gently with a slotted spoon or spatula, until evenly golden brown and crisp. Maintain oil temperature between 160–175°C; lower the heat if they brown too quickly. Total frying time is usually 4–6 minutes per croqueta depending on size.

Remove croquetas with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Lightly sprinkle with a pinch of salt if desired. Let rest 1–2 minutes — they will be very hot inside.

Serve warm as an appetizer or snack. Croquetas can be made ahead: after breading, freeze on a tray until solid, then transfer to a bag; fry from frozen, adding 1–2 minutes to frying time.