Spanish Croquettes

Spanish Croquettes are delicious side dish that are filled with a thick sauce and chunks of ham. All wrapped up in a crunchy breadcrumb coating. These are an ideal side dish but also as a snack and canapes/appetizers. The fried coating means they are easy to pick up and nibble without getting all messy. This is traditionally a Spanish dish using serrano ham, however any leftover ham is perfect as the filling.

Spanish Croquettes

I have been eating these since I was a child and still adore them. The crispy coating with the soft béchamel sauce with pieces of ham = comfort food.

4.82 from 58 votes

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Course: Appetizer, Main Dish, Side Dish, Snack

Cuisine: Spanish

Keyword: Breadcrumbs, Deep Fry, Eggs, Ham, Vegetables

Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 20 Croquettes

Calories: 139kcal

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Ingredients

 

MetricImperial

For the Filling

• ½ lbs ham cut into small pieces
• 1 medium onion peel/finely diced
• 60 g unsalted butter room temperature
• 65 ml olive oil
• 125 g flour all purpose
• 1 litre milk whole
• salt to taste
• black pepper to taste
• 1 pinch nutmeg optional

For the Coating

• 2 large eggs free range/beat
• flour for dredging
• breadcrumbs for coating

Instructions

• In a solid based pan, add the oil and butter and place over a medium high heat.
  65 ml olive oil, 60 g unsalted butter
• When the butter has melted, add the onion and sauté until it just begins to change colour. This is only a few minutes.
  1 medium onion
• Add a pinch of salt and the nutmeg if using. If the ham you are using is already salty, add less salt now.
  1 pinch nutmeg, salt
• Add the ham and continue to sauté for a further 30 – 60 seconds.
  ½ lbs ham
• Add the flour and constantly stir until the flour changes colour. Do not stop stirring as the flour will burn and ruin the dish.
  125 g flour
• As soon as the flour changes colour, slowly add the milk, continually stirring making sure there are no flour lumps, and the mixture is lovely and smooth. This will take about 15 minutes to add the milk and combine everything. Taking things slowly produces great results. Add a pinch of pepper.
  1 litre milk, black pepper
• When fully mixed with no flour lumps, remove from the heat and allow to cool to room temperature.
• Lightly butter a dish large enough to hold the croquette mixture.
• Transfer the mixture into the dish and clingfilm/plastic wrap tightly or a good lid. Place in the fridge and chill for a minimum of 4 hours but ideally overnight. This makes the mixture easier to form.
• When you are ready to cook, using your hands, roughly divide into equal portions (20 – 24) and shape into logs and put on a plate.
• As with most breading routines, you need three dishes, one with flour, one with beaten eggs and the third with the breadcrumbs. One by one, you cover them in flour, shake of excess, dunk into the egg and then into the breadcrumbs. I prepare them all prior to heating the oil to prevent rushing around.
  2 large eggs, flour, breadcrumbs
• Turn on your fryer or add oil to a deep sided pan (no more than ½ way up the side). The temperature should be 325F/160C.
• Add the croquettes in batches for about 5 minutes not forgetting to flip them over until golden brown all over. Remove and place on kitchen paper to drain any excess oil. Serve warm/hot and enjoy.

Nutrition

Calories: 139kcal | Carbohydrates: 8g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 162mg | Potassium: 132mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 186IU | Vitamin C: 0.4mg | Calcium: 70mg | Iron: 1mg