Recipe: Tasty Spanish ham Croquetas

Spanish ham Croquetas. Croquetas de jamón (cured ham croquettes) are small, lightly breaded and fried bechamel fritters that include delicious Spanish cured ham. They are a sure hit as an appetizer or an afternoon snack with a glass of beer or wine. The best part is you can make the dough ahead of time and freeze it.

Their creamy filling is bursting with flavor and leaves many wondering whether they're eating ham flavored mashed potatoes or some exotic melty cheese and ham concoction. Ham croquettes (Croquetas de Jamon) are a classic Spanish tapas dish. Crispy on the outside and creamy on the inside, these little flavor bombs will knock your socks off. You can have Spanish ham Croquetas using 9 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Spanish ham Croquetas

1. Prepare of thick bechamel sauce.
2. Prepare 1 tbsp of butter or margerine.
3. Prepare 100 grams of plain flour (or as much as the butter absorbs).
4. You need 1/2 liter of milk.
5. It's 1 pinch of salt.
6. It's 1 tbsp of cornflour dissolved in some milk.
7. Prepare of breading.
8. Prepare 1 of eggs.
9. Prepare 100 grams of dried fine breadcrumbs.

When Fred Meyer asked me to develop a recipe for their "Taste of Spain" event, I couldn't have been more excited. Serve warm and enjoy your Spanish ham croquettes recipe! Croquetas de Jamon: Spanish Ham Croquettes You've probably herd of croquettes: tasty, fried little bites that are often served as appetizers. Croquettes originated in France, where they feature a mashed potato center, but when croquettes traveled down to Spain, they became croquetas , and took on something a bit different.

Spanish ham Croquetas step by step

1. Melt butter in a fryingpan.
2. Add flour while on a low heat. Quantities are approximate as I add as much as the butter absorbs. When the mixture stops sticking to the pan I consider it ready as for bechamel sauce but I add a bit more flour to make sure is thick enough to shape the croquetas..
3. Add the milk slowly specially at the beggining making sure it doesn't clump. Stir well.
4. Add a pinch of salt and the dissolved cornflour dissolved in some milk. Let the sauce bubble a bit while it thickens.
5. Add ham. (or your desired filling. My mum used to use chicken meat. I use serrano ham, crabmeat...) and mix.
6. Let mixture cool in the fridge for a couple of hours until you're ready to shape croquetas.
7. Prepare 1 bowl with breadcrumbs 1 bowl with beaten egg and two spoons to start shaping mixture.
8. With the two spoons shape a bullet of the mixture.
9. Pass bullet shapes of bechamel mix to beaten egg bowl. Máx three at a time.
10. Coat them after with breadcrumbs.
11. They are ready to deep fry in plenty hot oil. Or to freeze as I do for later use.

Ham and Cheese Croquettes are a traditional Spanish tapa and a delicious easy-to-make appetizer to serve at a party. Fill the croquettes with Manchego cheese and Iberico Ham, or Prosciutto and Parmesan for an Italian twist. Stir in the ham, cheese, mustard and cream, and season to taste. Ham croquettes are definitely not hard to make but do require certain steps to make them perfectly. They are what we call, a labor of love.