SpanishMain course
Ham croquetas
These Spanish ham croquetas feature a rich, creamy filling studded with finely diced jamón ibérico. The mixture is shaped, breaded, and then fried until deeply golden and crisp on the outside, with a warm, soft interior. The key is making sure the filling is thick enough to hold its shape, so it needs ample time to cool and firm up in the fridge before you start rolling. Serve them straight from the fryer for the best texture.
1h 38mServes 4
Method
9 steps · 1h 38m total
- 01
Cook Leek and Ham
Start the filling by heating the 4 tbsp extra virgin olive oil in a pan until it just starts to shimmer. Add the 1/2 leek and sauté until it's soft and translucent, but hasn't taken on any color. Stir in the 70g jamón ibérico and fry for about 1 minute, then add the 60g plain flour. Continue to fry over medium heat, stirring occasionally, until the mixture turns a light golden color, which should take about 5 minutes. - 02
Warm Milk and Stock
