CROQUETAS DE JAMON RECIPE - SPANISH HAM CROQUETTES
Croquetas de Jamón, also known as Spanish ham croquettes, are a staple on every Spanish tapas menu, and you can find these creamy-crunchy bites all over the country. Check out our Croquetas de Jamón Recipe.
Provided by Tim Kroeger
Categories Spanish Tapas
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat up four tablespoons (around 60 grams) of unsalted butter and 1/4 cup (about 60 milliliters) of extra virgin olive oil in a pan. Keep the flame low and let the butter meltdown before adding anything else.
- Once the butter is completely melted and hot, add one medium-sized onion (very finely diced) to the pan. Sauté for about five to six minutes and move on to the next step as soon as the onion slices start to gain some color.
- Once the onion shows some color, add a pinch of salt and nutmeg to the pan and mix everything thoroughly.
- Add the finely diced Serrano ham to the pan. Mix everything again and cook the ham for a maximum of one minute. Keep stirring the pan to ensure nothing gets burnt.
- Add one cup of flour (approximately 120 grams) to the mixture and sauté everything constantly to avoid any unnecessary burns.
- Keep stirring the mixture repeatedly to cook the flour as much as possible, while also not burning it. Once the paste starts showing a creamy brown color, it is time to add milk to the paste.
- Add a bit of milk to the brownish paste and mix everything again.
- Continue adding milk to the paste little by little every time for the next 15-20 minutes to thicken the paste. Each time the mixture in your pan dries up, add more milk to it. Stir constantly all the time you're adding more and more milk until the dough is creamy and thick enough.
- Pour the dough into a large bowl and let it cool down to room temperature. Afterwards, cover the bowl with plastic wrap (directly over the dough) and store it in the fridge for at least four hours. For better results and taste, leave the paste covered with plastic wrap in the fridge overnight.
- When the croquette dough is thick and cold, begin forming small croquette logs and place them on a plate.
- Prepare three separate bowls with flour, beaten eggs, and bread crumbs respectively. Start by cover the croquettes one by one in flour, then eggs, and then bread crumbs.
- Heat up extra virgin olive oil and ensure it gets hot, but not too hot or the croquettes will burn. Start heavy frying the croquettes and do NOT forget to turn them around so that they get evenly brown on all sides.
- Once they are nicely fried, remove the croquettes from the pan and drain on paper towels to let them soak up all the extra oil and cool down. Once cool enough, you can begin enjoying these delicious bites with your friends and family.
Nutrition Facts : Calories 700 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 302 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 75 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 3088 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CROQUETAS DE JAMON (HAM CROQUETTES)
This is the way my aunt used to make croquetas, with bechamel - an old family and personal favorite. If you don't know what croquetas are, they are deep-fried treats about the length of your thumb and twice as wide. Variations of croquetas are famous around the world, but this recipe is Spanish (although it would truly be Spanish made with Serrano ham, but that's not the way my aunt made it). I used to eat several as a meal but generally these are served as tapas (appetizers/light lunch). These are perfect to throw in the lunch box too! Also, please don't be intimidated by the long list of directions, because in the end this is pretty simple to make. This is a great make-ahead dish too.
Provided by DisasterInTheKitchen
Categories Ham
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Make your bechamel sauce by first melting olive oil and butter in a saucepan over medium heat.
- Add flour to melted butter and mix well with whisk.
- Add 1/2 cup milk to saucepan and increase heat to medium-high.
- Stir constantly to avoid burning, and cook for about 5 minutes or until bechamel has thickened.
- Reduce head to medium and cook for another 10 minutes to allow bechamel to thicken fully.
- Add minced ham and season lightly with salt (as ham is already salty).
- Blend evenly and transfer mixture to a lightly oiled 8 inch shallow dish. Ensure the mixture is even all across.
- Refrigerate mixture at least 2 hours, but overnight is best.
- To make croquetas, shape the chilled ham mixture either with two tablespoons or your hands into a cylindrical shape about the length of your thumb or forefinger.
- Break eggs into a bowl and whisk. Put breadcrumbs seasoned with salt only, if you really want to season breadcrumbs, on a plate.
- Heat oil in a large pan over medium to medium-high heat.
- Dip croquetas into egg and roll in breadcrumbs; do this twice to double-coat them.
- After all croquetas have been assembled, refrigerate them for 30 minutes before frying.
- Fry each croqueta until golden brown and put on paper towel-lined plate. As you cook, you can keep them warm in a low oven.
- I like to eat these alone, or maybe with some steamed white rice and black beans. I hope you enjoy!
CROQUETAS DE JAMóN (HAM CROQUETTES)
Croquetas de Jamón (Ham Croquettes) are a Cuban household staple! They're crispy, bite-size logs of smooth ground ham coated in breadcrumbs then fried to perfection. The perfect breakfast or snack for any day of the week!
Provided by Jamie Silva
Time 30m
Number Of Ingredients 11
Steps:
- In a saucepan, melt butter at medium-low heat. Add onion and cook for 1 minute.
- Slowly whisk in milk, 1/3 cup of flour, nutmeg, salt, and pepper. Continue to whisk until it becomes a very thick sauce (a roux).
- Add in the cooking wine and ground ham to the sauce. Mix together slowly until all is combined. Reduce heat to low and let simmer for 5 minutes.
- Transfer the filling to a bowl. Let it rest at room temperature then refrigerate for 2 hours or overnight (the longer the better). The mixture has to harden in order to form into logs and coat evenly. If this step is skipped, it will be very hard to form logs, coat with the breading, and fry. This is an important step. Don't skip it.
- Remove the filling from the refrigerator. Form logs from the mixture straight from the fridge. It's ok if they are cold, it will be easier to form the logs this way. You want the logs to be approximately 3" long and 1" wide. If the mixture is sticky as you're making the logs, add bread crumbs, 1 tablespoon at a time, to the mixture until it's no longer sticky.
- Continue forming the logs until you have all the croquette logs done then place them back in the fridge to firm up once again, about 30 minutes.**
- To bread the croquette logs, you want to set up a breading station. In one bowl, whisk eggs and set aside. In another bowl, mix the remaining flour and bread crumbs.
- Remove the logs from the fridge. Dip each croquette log in the egg wash and then coat in bread crumb/flour mixture. Repeat with each one until they are all breaded. Let the croquettes rest at room temperature for 5 minutes before frying.
- In a large pot or pan, heat enough vegetable oil to cover the croquettes completely. Fry each croquette until golden brown, approximately 3-4 minutes. Don't crowd the pot too much as you are frying. This will help them all get evenly cooked.
- Remove the croquettes from oil and drain on a paper towel-lined plate. Serve with saltines and lime wedges. Enjoy!
Nutrition Facts : ServingSize 1 croquette, Calories 187 kcal, Carbohydrate 7.3 g, Protein 6.4 g, Fat 14.9 g, SaturatedFat 2.9 g, Cholesterol 35 mg, Sodium 281 mg, Fiber 0.3 g, Sugar 1.1 g
CROQUETAS DE JAMON: HAM CROQUETTES
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In large saute pan, saute ham, onions, peppers, and garlic. Add tomato paste and caramelize. Add parsley, nutmeg, and heavy cream. Sprinkle with 1/2 the flour.
- Season, cool, and grind in meat grinder. Shape into finger sized sticks or patties. Bread using remaining flour, egg, and cracker meal.
- Heat a saute pan filled 1-inch with canola oil to 375 degrees F. Fry the croquettes until golden brown.
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- Add a pinch of salt and the nutmeg. Don't add too much salt as the Serrano ham is already salty.
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