Groquetas (8) Recipe

Prepare the aromatics and meat

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. If using raw chicken, cook until done and shred. If using jamón, add it near the end just to warm and release flavor (1–2 minutes). Remove from heat and let cool slightly.

Make the roux

In a heavy saucepan or skillet over medium heat, melt 3 tablespoons unsalted butter. Once melted and foaming, add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes to cook the raw flour taste without browning (you want a pale roux).

Add milk and finish béchamel

Gradually pour in 2 cups whole milk while whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens to a very thick, sticky béchamel that holds its shape on the spoon, about 6–8 minutes. Reduce heat if it thickens too quickly.

Season and combine

Stir in the cooked onion and meat (jamón or shredded chicken). Season with 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt (adjust if your ham is very salty), and 1/4 teaspoon freshly ground black pepper. Mix thoroughly so the meat is evenly distributed. Cook 1–2 minutes to meld flavors, then transfer the mixture to a shallow dish, pressing into an even layer. Cover the surface with plastic wrap (to prevent a skin forming) and refrigerate until firm, at least 2 hours or up to overnight.

Shape the croquetas

Line a baking sheet with parchment. With slightly wet hands, scoop about 2 tablespoons of the chilled béchamel mixture and shape into small cylinders or football (oval) shapes about 2–2.5 inches long. Place shaped groquetas on the prepared sheet. You should get about 8–12 croquetas depending on exact sizing; this recipe yields approximately 8 medium groquetas.

Set up breading station

Place 1/2 cup flour in a shallow bowl, beat the 2 eggs in another shallow bowl, and place 1.5 cups breadcrumbs in a third bowl. Roll each croqueta first in flour, shaking off excess, then dip in beaten egg, letting excess drip off, and finally coat evenly with breadcrumbs. For a thicker, crispier crust, repeat the egg and breadcrumb step to double-coat. Place breaded croquetas back on the lined baking sheet. Chill 15–30 minutes to help coating adhere.

Heat oil and fry

Pour 3 cups vegetable oil into a heavy pot or deep skillet to achieve a 2–3 inch deep oil level. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a breadcrumb — it should sizzle and brown in about 30–40 seconds. Fry croquetas in small batches (3–4 at a time) so the oil temperature stays steady. Fry, turning occasionally, until golden brown on all sides, about 2–3 minutes per batch. Use a slotted spoon to transfer croquetas to a paper towel–lined plate to drain.

Serve

Serve hot or warm with lemon wedges on the side if desired. Groquetas can be reheated in a 350°F (175°C) oven for 8–10 minutes to crisp the exterior after refrigeration. Store any leftovers in an airtight container in the refrigerator for up to 3 days; re-crisp in the oven before serving.