Name: Ham croquetas
Prep time: 45 min
Cook time: 98 min
Total time: 98 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 75g Plain Flour; 2 large Egg; 75g Breadcrumbs; For frying Sunflower Oil; 4 tbsp Extra Virgin Olive Oil; 1/2 Leek; 70g jamón ibérico; 60g Plain Flour; 75 ml Vegetable Stock; 330ml Milk; Grated Nutmeg

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Ham croquetas Recipe — Recipes Zone

Method

9 steps · 1h 38m

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
While the flour mixture cooks, combine the 75 ml vegetable stock and 330ml milk in a separate small pan. Heat until the mixture is steaming, but don't let it boil. Grate in a little nutmeg. Gradually add this warm liquid to the leek-and-ham mixture, a few tablespoons at a time, stirring constantly to avoid lumps.
03
Thicken the Filling
Once all the milk and stock are incorporated, continue to cook the filling over medium heat for about 10 minutes. Keep stirring until it thickens considerably and pulls away from the sides of the pan when you stir it.
04
Season the Filling
Season the filling with black pepper. Taste and adjust the salt if needed; remember that the jamón ibérico is already quite salty. The finished filling should be very thick — this is crucial for the croquetas to hold their shape later.
05
Chill the Filling
Spread the mixture evenly onto a baking tray (a 30 x 20cm tray works well). Once it's no longer steaming, cover the surface directly with cling film to prevent a skin from forming. Let it cool completely at room temperature, then transfer it to the fridge for at least 1 hour to firm up.
06
Set Up Breading Station
When you're ready to shape, set up your breading station: one bowl with 75g plain flour, another with 2 large beaten eggs, and a third with 75g breadcrumbs. Take the chilled ham mixture from the fridge. Lightly oil your hands with a little olive oil; this will make rolling the croquetas much easier.
07
Shape Croquetas
Take a spoonful of the mixture and roll it between your palms. You can shape them into walnut-sized balls or small logs; the key is to make them uniform so they cook evenly.
08
Bread and Chill
Lightly dust each croqueta in the flour, shaking off any excess. Then dip it into the beaten egg, letting any extra drip off, and finally roll it in the breadcrumbs until fully coated. Place the breaded croquetas on a tray. Once all the mixture is used up, return the tray to the fridge for another 30 minutes to help the coating set.
09
Fry Croquetas
If using a deep-fat fryer, heat the sunflower oil to 180°C and fry the croquetas for a couple of minutes until golden. If frying in a saucepan, heat enough sunflower oil in a deep, heavy-bottomed pan until it shimmers. Fry 5–6 croquetas at a time until they are golden brown all over. Once cooked, transfer them to kitchen paper to drain any excess oil and serve immediately.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	603kcal	30%
Fat	38.1g	54%
Carbohydrate	47.6g	18%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

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Ham croquetas Recipe

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Method

Cook Leek and Ham

Warm Milk and Stock

Thicken the Filling

Season the Filling

Chill the Filling

Set Up Breading Station

Shape Croquetas

Bread and Chill

Fry Croquetas

Nutrition

Allergens

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