Six Ham Croquetas Recipe

Infuse milk

In a small saucepan, combine 3 cups whole milk and the bay leaf. Warm over medium heat until just below simmer (small bubbles at edge). Keep warm; do not boil. Remove from heat and set aside while you prepare the roux.

Cook aromatics

In a heavy saucepan over medium heat, melt 4 tablespoons butter. Add the finely chopped onion and sauté 4–5 minutes until translucent and soft but not browned. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Make roux

Add 1 cup all-purpose flour to the softened onions and stir constantly for 2–3 minutes to cook the raw flour taste and form a paste (roux). The mixture should be bubbly and pale; do not let it brown.

Incorporate milk

Remove the bay leaf from the warm milk. Gradually pour the warm milk into the roux in three additions, whisking or stirring vigorously after each addition to keep the mixture smooth. After all milk is added, simmer gently over low heat, stirring frequently, until the mixture thickens to a very thick béchamel that pulls away slightly from the pan — about 8–10 minutes.

Season

Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon freshly grated nutmeg. Taste and adjust seasoning slightly if needed. If the béchamel seems extremely stiff, stir in up to 1/4 cup cold milk to loosen to a thick, spreadable paste.

Add ham and cheese

Stir the finely minced cooked ham, 1/4 cup grated Parmesan, and 2 tablespoons chopped fresh parsley into the thick béchamel. Mix thoroughly until evenly distributed. Cook on very low heat for 1–2 minutes to warm the ham through and marry flavors. Remove from heat.

Chill mixture

Transfer the croqueta mixture to a shallow baking dish or tray, spreading it to an even thickness about 1/2 inch. Press a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate at least 2 hours or until firm (overnight is best).

Shape croquetas

Set up a breading station: a shallow bowl with 1/2 cup flour, a bowl with 2 beaten eggs, and a bowl with 1 cup breadcrumbs mixed with 1/4 cup fine cornmeal (if using). Using wet hands, scoop approximately 2 tablespoons of the chilled mixture (about the size of a golf ball) and shape into an oval or log about 2 inches long. Repeat until you have six croquetas (this recipe yields 6 larger croquetas or 10–12 small; shape accordingly).

Dredge

Lightly coat each croqueta in flour, shaking off excess. Dip in beaten egg, letting excess drip off, then roll thoroughly in the breadcrumb mixture to coat. For a sturdier crust, double-dip: chill the coated croquetas 15 minutes, then repeat egg and breadcrumb step.

Heat oil

Pour 2 cups neutral oil into a heavy skillet (or use a deep fryer) and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown within ~30 seconds.

Fry croquetas

Fry the croquetas in batches without crowding — usually 2–3 at a time depending on pan size — for 2.5–3.5 minutes, turning so all sides become golden brown and crisp. Adjust time depending on size; the interior should be hot and creamy. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. Sprinkle lightly with salt while hot.

Keep warm

If frying in batches, keep finished croquetas in a warm oven (200°F / 95°C) on a rack so they remain crisp while you finish the rest.

Serve six croquetas warm with lemon wedges and aioli or mustard on the side. Squeeze a little lemon if desired. Croquetas are best eaten immediately while crust is crisp and interior is creamy.