Groquetas Recipe

Sweat the onion and toast ham

Heat a medium nonstick skillet over medium heat. Add 1 tablespoon of butter and the minced onion. Cook, stirring, until soft and translucent, about 4 minutes. Add the chopped cooked ham and cook 2–3 minutes more to lightly toast and warm through. Remove from heat and set aside.

Make the roux

In a separate heavy-bottomed saucepan, melt the remaining 2 tablespoons butter over medium heat. Stir in 3 tablespoons flour and cook, stirring constantly, 1.5–2 minutes until the raw flour smell is gone but the roux is still pale (do not brown).

Add liquids and thicken

Gradually whisk in the warm milk and the stock in a steady stream to avoid lumps. Continue stirring and bring to a gentle simmer. Cook, stirring constantly, until the mixture becomes very thick and smooth and pulls away slightly from the sides of the pan, about 6–8 minutes. The béchamel should be thick enough to mound on a spoon.

Season and fold

Stir in the cooked onion and ham mixture. Add grated nutmeg, salt, and black pepper. Taste and adjust seasoning. Cook 1 minute more to meld flavors.

Chill the mixture

Transfer the béchamel filling to a shallow dish, spread to an even layer, and cover tightly with plastic wrap pressed onto the surface to prevent a skin. Refrigerate until firm, at least 2 hours or up to overnight. Chilling makes the mixture easy to shape and keeps the croquetas from bursting when fried.

Shape the croquetas

When the filling is firm, remove it from the fridge. Using wet hands or two spoons, scoop about 2 tablespoons of filling and shape into small cylinders or ovals (about 1.5–2 inches long). Place shaped croquetas on a tray lined with parchment. Continue until all filling is used; you should have about 8 croquetas.

Set up breading stations

Place the 1/2 cup flour in a shallow bowl, the beaten eggs in a second bowl, and the breadcrumbs in a third bowl. Lightly season the flour and breadcrumbs with a pinch of salt and pepper.

Dredge and coat

Working in batches, dredge each croqueta first in flour, shaking off excess; then dip into beaten eggs; then roll evenly in breadcrumbs, pressing gently to adhere. For a thicker crust, repeat the egg and breadcrumb step once more. Place coated croquetas back on the tray and chill 10–15 minutes to set the coating.

Fry until golden

Pour the vegetable oil into a heavy skillet to a depth of about 1/2 inch (or heat oil in a deep fryer to 350°F / 175°C). Heat the oil over medium heat until shimmering but not smoking. Fry croquetas in batches without crowding, turning occasionally, until evenly golden brown on all sides, about 2.5–3 minutes per batch. Use a slotted spatula to transfer to a paper towel–lined plate to drain. If using shallow oil, maintain medium heat so they cook through without burning; adjust heat as needed.

Alternatively bake

For a lower-fat option: preheat oven to 425°F (220°C). Place coated croquetas on a baking sheet lined with parchment, lightly brush or spray with oil, and bake 12–15 minutes, turning halfway through, until golden and heated through.

Serve the groquetas hot with lemon wedges and aioli on the side. Squeeze lemon or dip into aioli as desired. Best eaten immediately while the center is creamy and the crust is crisp.