Spanish Croquettes With Jamon Serrano Recipes

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.

SPANISH CROQUETTES WITH JAMON SERRANO

Steps:

• Preheat a small saucepan. Heat the olive oil and the butter over medium heat. Add the flour and stir through butter until the flour and butter is combined and blended
• Add the milk in one go and stir with a whisk constantly to whisk away any lumps. Let it simmer for about 5 minutes until the sauce is thick
• Take off the heat. Finely chop the parsley and stir through the sauce. Finely chop the serrano ham and add to the sauce.
• Put it on a tray and spread it out. Let the mixture cool for at least 30-45 minutes in the refrigerator
• When the mixture is cooled shape your croquettes with a big spoon
• Take the egg and whisk. Put the bread crumbs on a plate
• Roll the croquette in the egg then cover with bread crumbs
• Put in the fridge while you preheat your oil in a pan until approximately 375℉/180℃.
• Put 2 to 3 croquettes in the pan
• Do not crowd the pan and bake until golden brown. Take them out of the pan with a slotted spoon
• Let the croquettes drain on a paper towel. Repeat for the next batch of croquettes
• Ready to serve