Spanish Croquettes

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

Prep Time 25

Cook Time 20

Total Time 45

Servings Croquettes

Ingredients

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