Croquetas Corral Recipe

Prepare the béchamel-ham filling

Heat a medium sauté pan over medium heat. Add the butter and olive oil until butter melts and foams. Add the finely minced onion and sauté until translucent and soft, about 4–6 minutes, stirring occasionally to avoid browning. Add the finely diced Berkshire ham and cook 2 minutes to warm and release flavor.

Sprinkle 3/4 cup all-purpose flour evenly over the onion-ham mixture and stir to coat. Cook the roux for 1–2 minutes, stirring constantly, until the raw flour smell diminishes but the roux does not darken significantly.

Gradually add 2 cups warm whole milk to the pan in a thin steady stream while whisking vigorously to avoid lumps. Once incorporated, add the 1/4 cup heavy cream and continue to whisk until the mixture thickens to a thick, smooth béchamel (it should coat the back of a spoon), about 4–6 minutes over medium-low heat.

Season the béchamel with 1/8 tsp freshly grated nutmeg, 3/4 tsp kosher salt, 1/2 tsp freshly ground black pepper, and fold in 2 tablespoons chopped fresh parsley. Taste and adjust seasoning. Cook 1 additional minute, then remove from heat.

Transfer the filling to a shallow, rimmed container and smooth the top. Cover with plastic wrap directly touching the surface to prevent a skin from forming. Chill in the refrigerator until firm, at least 3 hours or preferably overnight.

Set up a breading station: one shallow bowl with 1/2 cup all-purpose flour, a second bowl with 2 beaten large eggs, and a third bowl with 1 1/2 cups fine dry breadcrumbs. Line a tray with parchment.

When the filling is thoroughly chilled and firm, scoop about 1 1/2 tablespoons to 2 tablespoons of filling (for golf-ball or small oblong croquettes). Using wet hands, shape each portion into a cylinder or oval, pressing to remove air pockets. Place shaped croquettes on the lined tray. Repeat until all filling is used (should yield about 20–24 small croquettes depending on size).

Dredge each croquette first in flour, shaking off excess, then dip into beaten eggs, letting excess drip off, and finally roll in breadcrumbs to coat completely. For an extra-crisp crust, double-coat: return to the egg and crumbs for a second coating. Place breaded croquettes back on the tray and refrigerate for 20–30 minutes to set the crust before frying.

Pour neutral frying oil into a heavy medium saucepan or deep skillet to a depth of about 1 1/2 inches (approximately 2–3 cups depending on pan). Heat oil over medium-high until it reads 350°F (175°C) on a deep-fry thermometer, or a cube of bread turns golden in about 45 seconds.

Working in batches of 6–8 (do not crowd), carefully add croquettes to the hot oil. Fry, turning gently with a slotted spoon or spider, until evenly golden brown, about 2–3 minutes per batch. Adjust heat to keep oil between 325–350°F to avoid overbrowning before the interior is warmed.

Use a slotted spoon to transfer fried croquettes to a wire rack set over a tray or paper towels to drain. Sprinkle lightly with a pinch of salt while still hot. Let rest 2 minutes before serving.

In a small saucepan over low heat, combine 1/2 cup fig jam, 1 tablespoon balsamic vinegar, and 1 teaspoon Dijon mustard. Warm gently, stirring until the jam melts and the mixture is glossy, about 2–3 minutes—do not boil.

If the sauce is too thick, whisk in up to 1 tablespoon hot water to reach a spoonable consistency. Stir in 1/2 teaspoon lemon juice, then season with 1/8 teaspoon salt and a pinch (1/16 tsp) freshly ground black pepper. Taste and balance sweetness/acidity as desired (add another 1/2 teaspoon balsamic if you want more tang). Keep warm until serving.

Arrange 3–4 croquetas per serving on warm plates. Spoon a small pool or streak of warm fig jam sauce alongside or place a shallow dipping ramekin of sauce on the plate.

Finish with a few microgreens or a sprinkle of chopped parsley and a light dusting of lemon zest over the croquettes for brightness. Serve immediately while croquettes are hot and the filling is creamy.