Croquetas De Jamón Recipe
Fried croquettes stuffed with Serrano ham & cheese
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Ingredients
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For the Croquette Mixture
For Frying
Method
Preparing the Croquette Mixture
- 1
Melt the Butter
In a medium saucepan, melt the unsalted butter over medium heat.
- 2
Make the Roux
Add the all-purpose flour to the melted butter and whisk continuously for about 2-3 minutes until it forms a roux and turns lightly golden.
- 3
Add Milk
Gradually pour in the milk while whisking constantly to prevent lumps. Cook for about 5 minutes until the mixture thickens.
- 4
Incorporate Ingredients
Stir in the chopped Serrano ham, grated cheese, salt, black pepper, and nutmeg. Mix well and cook for another 2-3 minutes until everything is combined.
- 5
Chill the Mixture
Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or until firm.
Forming and Frying the Croquettes
- 6
- 7
Shape the Croquettes
With wet hands, take a small amount of the chilled mixture and shape it into small logs or balls, about 2 inches long.
- 8
Coat the Croquettes
Dip each shaped croquette into the beaten eggs, allowing excess to drip off, then roll in the breadcrumbs to coat evenly.
- 9
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 10
Fry the Croquettes
Fry the croquettes in batches, being careful not to overcrowd the pan, for about 3-4 minutes on each side until golden brown.
- 11
Drain and Serve
Use a slotted spoon to remove the croquettes and place them on a paper towel-lined plate to drain excess oil. Serve hot.