Croquetas De Jamon Ham Croquettes Recipes

HAM & CHEESE CROQUETAS

Steps:

• To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly coloured. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
• Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight - the mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
• Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins (or to freeze, see tip, below left).
• Meanwhile, make the tomato chilli jam. Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lit and cook for 50 mins - 1 hr, stirring occasionally, until thick and glossy. Leave to cool before serving.
• Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping.

CROQUETAS DE JAMON RECIPE - SPANISH HAM CROQUETTES

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.

CROQUETAS DE JAMóN (HAM CROQUETTES)

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!

HAM CROQUETTES

Steps:

• Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes.
• Transfer contents of skillet to a large bowl. Stir in ham, Cheddar cheese, and 1 1/2 cups of bread crumbs. Beat 3 eggs; stir into ham mixture. Sprinkle with salt and pepper. Using your hands, make golf ball-size balls out of the ham mixture.
• Heat vegetable oil in a large skillet over medium heat. Spread remaining bread crumbs onto a plate. In a large bowl, beat 1 egg; stir in water. Dip balls into egg mixture, and roll in bread crumbs. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up grease.

HAM CROQUETTES (CROQUETAS DE JAMON)

Steps:

• Heat a sauté pan over medium heat. Add butter and olive oil and when butter is melted and oil is warm, add onion. Sauté onion until softened and translucent, about 5 minutes. Add ¼ cup flour and whisk until browned and nutty, one to two minutes.
• Very slowly whisk in milk, a little at a time to avoid a lumpy sauce. Season with a little salt, pepper and a pinch of nutmeg (remember that the ham is salty, so go easy on the salt at first). Continue to whisk constantly until sauce has thickened, 10-15 minutes. When sauce has thickened, stir in ham. Taste and add more seasoning if needed.
• Pour sauce into a baking sheet and allow to cool, then refrigerate for at least 3 hours (can also be done the day before cooking).
• When ready to cook, preheat oven to 200°F and prepare a baking sheet fitted with a cooling rack. This is for keeping the croquettas warm after frying until you are ready to serve.
• Prepare a breading station by whisking eggs in one dish and placing breadcrumbs into a shallow dish, and ½ cup flour in another dish. Shape the dough into 1-2 tablespoon sized, football shaped balls. Roll in the flour, then in the egg, then in the breadcrumbs.
• In a heavy pot or deep fryer, bring oil to 350°F degrees.
• Add up to six, one at a time, into the oil and fry until golden brown, 2-3 minutes. When removing from oil, place onto prepared rack and leave in the warm oven until ready to serve.
• These are best served fresh!

CROQUETAS DE JAMON (HAM CROQUETTES)

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!

HAM CROQUETTES

Steps:

• Put the oil with the ham into a small pot and infuse them together for 15 minutes. Oil must not boil or bubble up. So a tip for this is: choose the smallest stove that you got and put it to the minimum heat. Place the pot on top and keep it for one minute, then remove from the heat for 30-40 seconds and put it back for another minute. Repeat the process until 15 minutes pass.
• Once you finish with this step, take a bowl and a sift which fits inside and pour the ham with the oil into the sift. You will need both ham and oil later on.
• On other pot, place a piece of hambone and the milk. Boil them carefully for 40 minutes. If you do not have the ham bone and you can use the ham stock cube instead, then boil it for 5-10 minutes.
• Once the oil is drained of the ham, move the oil into a pan or a wide pot over medium heat. Add the garlic and cook it for one minute, then it is time to add the onion and cook it together. After 8-10 minutes of cooking the onion, add a pinch black pepper and nutmeg and stir it.
• Add the flour and cook everything for 5 minutes to eliminate the raw flavour from the flour. Then add the half of the milk (warm, not hot) and with the help of a whisk, you can start to mix everything and a creamy sauce will start to appear in the pan soon. After 10 minutes of stirring and cooking everything, it is time to add the ham and cook it for about one minute.
• Now add the other half of the milk and cook it for 5 minutes more with stirring.
• After this last step, you should have a creamy mixture for your tasty croquettes.
• Place all the mixture on a tray and cool it down for at least 2 hours. After the first hour you can transfer it to the fridge.
• After that time spread some oil in your hands and take some mixture from the tray. Shape it as you want: the traditional ones are around 3 inches rounded sticks, but you can shape them as you want meanwhile you keep them not too thick. Then place them all on a plate.
• Whisk two eggs in a bowl. In another bowl, put the breadcrumbs.
• Take one or two croquettes at the time and put them into the egg and cover them all with the egg. Then shake it a bit (to remove the excess of egg). Now move them to the breadcrumbs bowl and cover them well with the breadcrumbs. After that put them on a plate to keep them for later.
• Once you finish with all the croquettes put them into the fridge and keep them cooling down for at least one hour before deep frying them.
• To fry them, put enough olive or vegetable oil into a pan to cover the croquettes. Get the oil hot but not smoking, add the croquettes inside and fry them until they get brown.
• You can serve the croquettes with some alioli on the side.

CROQUETAS DE JAMóN | HAM CROQUETTES

Steps:

• Heat a heavy skillet over medium-high heat. Melt butter in a skillet, add onion, garlic, and salt, saute until fragrant, about 3 minutes.
• Add milk and whisk until a paste forms. Turn off heat, add ham to flour mixture and mix until well combined. Set aside.
• Place crackers into a food processor and process into fine crumbs. Pour crumbs into a shallow bowl. In a separate bowl beat eggs.
• Using a medium cookie scoop the croquette filling and shape the croquettes. First roll the croquette in the crumbs, using a fork dip in beaten eggs, and finally again in the breadcrumbs.
• Line a plate with paper towels set aside. Heat oil to 350 degrees. Working in batches carefully drop croquettes into the oil and fry until golden brown. Transfer the croquettes to the prepared plate to drain.

CROQUETAS DE JAMON (HAM CROQUETAS)

Steps:

• Melt the butter in a medium saucepan, then stir in the flour. Keep stirring for 2 minutes.
• Slowly add the milk and cream, stirring to incorporate and make a nice smooth roux. It should feel pretty thick and almost paste-like.
• Add your spices and the ham (or meat of choice) and cook an additional 5 minutes, stirring frequently.
• Taste the mixture and adjust seasonings to taste.
• Let the ham mixture cool completely so it's easy to handle. It will thicken even more as it cools. If you have time, refrigerate until cold. Then it's very easy to handle! You can even make the filling a day or two in advance.
• In the meantime, set up your prep station. Eggs beaten in one bowl, breadcrumbs in another, and a place to put the shaped croquetas for cooking.
• Take a tablespoon of the ham mixture, form it into the desired shape (a small rod or a ball is traditional) and roll in the breadcrumbs. Then dip it in the egg mixture, re-roll in the breadcrumbs, and set aside. Repeat until you've used all the ham.
• If you plan to freeze any, do so here.
• If you plan to fry: Heat about 2 inches of oil in a small saucepan over medium heat. Fry the croquetas in batches for about 3-4 minutes each and set on a paper towel to drain. Lower the heat if the croquetas are browning too quickly.
• If you plan to bake: Preheat your oven to 420 F and bake the croquetas for 12-15 minutes, turning halfway through if desired.

CROQUETAS DE JAMON

Steps:

• Peel the yellow onion and the garlic clove and chop them both up finely. Add them together with the unsalted butter to a large pan and place this over medium heat.
• Let the butter melt and gently cook the onion and garlic for 4 minutes. In the meantime chop the cured ham finely and add it to the pan.
• Stir well. Let the ham fry gently for 3 minutes. Then pour in the plain flour.
• Stir the ingredients quickly and cook for 2 more minutes. Then little by little pour in the whole milk to make a kind of béchamel sauce.
• Keep stirring constantly until the milk is fully incorporated. Season with a pinch of pepper, nutmeg and salt. Turn the heat a little lower now, put a lid on the pan and let the béchamel sauce thicken for 5 minutes. Stir regularly to prevent the bottom from burning. In the end take the pan off the heat and check the seasoning. Add extra pepper, nutmeg or salt to taste if necessary.
• Pour the béchamel sauce in a large and shallow baking dish. Flatten the top evenly using a spatula and then cover it nicely with a piece of cling film so it doesn't dry out.
• Let the croquette filling cool down fully at room temperature. Then put it in the fridge to chill and set for at least 5 hours, preferably overnight. Then cut the filling up into even portions and shape it a little if you like. It will feel a little sticky but that's normal.
• Beat the eggs in a deep plate and pour the breadcrumbs in another deep plate. Coat the croquetas first with the egg and then with the breadcrumbs. Then repeat this once more.
• Place the breaded croquetas on a clean plate. Chill the breaded croquetas in the fridge for another 30 minutes. Then fry them in batches in hot oil until golden. Serve hot.

CROQUETAS DE JAMON (SPANISH HAM CROQUETTES)

Steps:

• Melt butter and oil in a medium sauté pan over medium heat.
• Add the flour and stir to moisten it completely. Sauté the flour until it begins to turn a light brown color 2-3 min.
• Add the milk a little by a little, stirring constantly to incorporate each addition, until you have added it all. (At first, it will look like you won't be able to get a smooth sauce, but continue working your sauce with a rubber spatula as you add a little milk at a time and it will smooth out.) Reduce the heat to medium low as needed, if your milk seems to scald before you can mix it into the roux. Continue heating the mixture as needed until it is creamy, thick, and smooth.
• Add the diced ham and nutmeg. Mix well.
• Taste your mixture and add salt as necessary.
• Remove your mixture from the heat and let it cool slightly
• Transfer the croqueta dough into a casserole dish and cover it with plastic wrap (or a lid). Refrigerate the dough overnight.
• Place the beaten egg in a shallow bowl. Place the breadcrumbs in a second, wide bowl.
• (We found it easiest to shape all the croquettas first and then bread them. But, if you have extra hands in the kitchen, now is a good time to employ their help, assembly-line-style.)
• Working with roughly 2 Tbsp of dough at a time, shape the chilled dough into little, fat thumbs. (Your hands will get sticky while shaping the dough. Keeping them lightly floured helps to cut down on the stickiness.)
• Dip each croqueta, one at a time, in the beaten egg, turning to coat.
• Then, roll it in the breadcrumbs, pressing to coat.
• Place the breaded croquetas on a parchment-lined baking sheet. Once all the croquetas are breaded, place your baking sheet in the freezer for 10-15 minutes, to firm them up slightly.
• At this point you can heat ½ inch of vegetable oil over med high heat in a shallow skillet. (When you drop a little flour or bread crumbs into the oil and they sizzle, the oil is ready.)
• Fry your chilled croquetas in batches, making sure not to crowd the oil, 1-2 minutes on each side, until golden brown.
• Remove the croquetas from the frying pan and place them on a paper towel lined platter to cool slightly.
• Serve warm!
• Once the croquetas are frozen solid, transfer them to an airtight container until you are ready to fry them up.
• To fry your croquetas from well-frozen, let them thaw on the counter for 10-15 minutes before frying.

HAM AND MANCHEGO CHEESE CROQUETTES RECIPE - RECETA DE CROQUETAS DE JAMóN Y QUESO MANCHEGO

Steps:

• STEP 1In a small bowl, mix the cornstarch into ¾ cup of the milk until smooth and set aside. STEP 2In a medium saucepan, warm the remaining milk and keep on low heat until needed. STEP 3Heat a medium sized pot over medium-low heat, add the butter and olive oil, and sweat the onions until soft and translucent. Add jamón and lightly sauté for 1-2 minutes. STEP 4Slowly add the flour to the pot, stirring constantly with a wooden spoon. Allow mixture to cook, stirring frequently, for about 5 minutes, until fragrant. Do not allow to brown. Add the milk in a steady stream, whisking constantly, then add the cornstarch mixture and season with the nutmeg. Mix well, reduce heat to low, and allow to cook, stirring constantly, for about 5 minutes, until the mixture is very thick. Stir in the grated cheese and mix until melted, about another minute or so. Pour onto a baking sheet with a 1-inch rim and spread out evenly. Allow to cool at room temperature for one hour, uncovered.  STEP 5Transfer the cooled mixture to a piping bag fitted with a 1 inch round tip. Evenly cover a second sheet tray with about 1/2 -inch layer of flour. Pipe the mixture onto the floured tray to form long sticks. You will have about 5-6 sticks when finished. Refrigerate until very firm, about 1-2 hours. STEP 6Cut each stick into 2-3 inch logs and toss well in flour to coat all sides. In a shallow dish, beat the eggs with 2 tbsp cold water and place breadcrumbs in a wide, shallow dish. Pat the excess flour from each croquette, roll in the egg mixture and then the breadcrumbs until well coated. Arrange on a clean tray and refrigerate until needed.  STEP 7Fill a large, shallow heavy pot or wok with 2-3 inches of oil. Heat oil to 350° F and fry the croquetas in batches, avoiding crowding, until golden brown on each side and hot and creamy within. Drain well on absorbent paper and serve warm with the alioli on the side. 

CROQUETAS DE JAMON: HAM CROQUETTES

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.

HAM CROQUETTES (CROQUETAS DE PAPAS Y JAMON)

Steps:

• Melt the butter in a 3-quart saucepan; add the onions and sauté on medium-low heat until translucent. Whisk in sherry and chives. Add ground ham. Let simmer for 5 minutes on low heat. Remove from heat, add mashed potatoes and blend completely. Taste and season with pepper and a little salt if necessary. The ham probably has enough salt already. Spoon the mixture into a baking dish and refrigerate until well chilled, at least 1 hour.
• TIP: The mixture needs to be firm enough to form into rolls. If the mixture is too soft or sticky, mix in some bread crumbs.
• Beat the eggs with water in a mixing bowl until frothy. Combine the bread crumbs and flour in a second bowl with salt and pepper. Shape the ham/potato mixture into logs about 3/4 inch thick and 3 inches long. Dip the logs in the egg wash and roll them in the seasoned bread crumbs. Dip a second time and roll again in bread crumbs until they are completely covered.
• IMPORTANT: Place the logs in a lightly greased baking dish, cover with plastic wrap, and refrigerate for 2 to 3 hours. (You may also freeze for later use, or use the freezer to quickly chill them.).
• In a large frying pan, add enough vegetable oil to cover half the croqueta at a time. Heat the oil to the frying stage -- about 360 to 375 degrees F. Sauté a few croquetas at a time in the hot oil for 3 to 4 minutes, turning occasionally, until golden brown. Remove from oil and drain on paper towels.

CROQUETAS DE JAMON

Steps:

• Melt the butter in a large skillet set over medium-low heat. Add the onion, and cook until translucent and tender, about 8 minutes. Whisk in the flour until combined; cook without browning, about 4 minutes. Slowly whisk in the milk until smooth. Cook, stirring constantly, until the mixture becomes very thick, about 6 minutes.
• Stir in the ham, parsley, lime juice, and nutmeg until well combined; season with salt and pepper. Cook 4 minutes. Remove from heat; spread mixture over a baking pan. Chill, uncovered, about 2 hours.
• Remove the baking pan from the refrigerator. Using your hands, form the ham mixture into 2-inch-long croquettes.
• Pour the eggs and the bread crumbs into 2 separate medium bowls. Dip a croquette into the eggs, then roll in the bread crumbs, coating completely. Transfer the breaded croquette to a wire rack. Repeat with the remaining croquettes. Let the croquettes stand, uncovered, 30 minutes
• Pour 4 to 5 inches peanut oil into a medium saucepan, and heat until a deep-frying thermometer registers 375 degrees. Working in batches, slip croquettes into the hot oil, without crowding, and fry until golden brown, about 2 minutes; adjust heat as necessary to maintain oil at 375 degrees. Using a slotted spoon, remove croquettes from oil, and drain on paper towels. Serve with the lime wedges.