TABELIAAUTHENTIC RECIPE
Croquetas de jamónSerrano Ham Croquettes
A thick béchamel rich with the flavour of ham is enclosed in a thin coating to make these small croquettes. Thorough chilling creates a contrast between the filling that melts in the mouth and the crisp, golden coating.
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Ingredients (4 servings)
- Serrano hamCut into 5mm dice.120 g
- Milk600 ml
- Unsalted butter60 g
- Plain flour70g for the filling and 30g for the coating.100 g
- OnionFinely chopped.60 g
- Nutmega little
- Black pepper0.5 g
- EggsFor the coating.2 pieces
- Fine breadcrumbs150 g
- Frying oilUse enough for a depth of at least 3cm in the frying pan.800 ml
Method
Finely cut the ham and onion
- 1 Cut 120g ham into 5mm dice and finely chop 60g onion.
- 2 Pour 600ml milk into a small saucepan and warm over low heat for 5 minutes.
Ready when
Continue when small bubbles appear around the edge of the milk, without boiling.
Make a thick ham béchamel
- 1 Melt 60g unsalted butter in another pan and cook the onion over low heat for 7 minutes.
- 2 Add 70g plain flour and stir over low heat for 2 minutes.
- 3 Add the warm milk in 4 batches, whisking out the lumps after each addition.
- 4 Add the ham, 0.2g nutmeg and 0.3g black pepper, then cook over medium-low heat for 10 minutes, stirring and scraping the bottom.
Ready when
Continue when a spatula leaves a trail that lasts a few seconds and the filling comes together and pulls away from the base.
Chill the filling thoroughly
- 1 Spread the filling in a shallow tray no more than 2cm thick and press cling film against its surface.
- 2 Once it has cooled slightly, refrigerate for 4 hours.
Ready when
Continue when the filling is cold all the way through and does not flow when pressed with a finger.
Shape and coat the croquettes
- 1 Beat 2 eggs and place 30g plain flour and 150g breadcrumbs on separate plates.
- 2 Divide the filling into 20 equal portions, shape into short cylinders and cover completely with flour, egg and breadcrumbs, in that order.
Ready when
Continue when the coating is even, with no cracks or exposed filling.
Fry the thin coating until golden
- 1 Pour 800ml frying oil into a deep pan and heat to 175°C.
- 2 Fry the croquettes in batches of 5 for 2–3 minutes per batch, drain on a rack and serve warm.
Ready when
They are ready when golden all over, with no filling leaking through cracks in the coating.
Caution
Adding too many at once lowers the oil temperature and can make the filling run out.
About this dish
The name croquetas comes from the French word croquette. In Spain they are popular both as home cooking and as tapas in bars, with ham among the characteristic fillings.
Among Madrid’s old tabernas, the filling varies from one establishment to another. Alongside Casa Labra’s cod croquettes are versions with chicken, meat from stews or spinach: each small fried morsel reflects the cooking of its establishment.
The city also promotes January 16 as International Croquette Day, with events showcasing establishments’ specialities. A dish served both at home and in taverns has become a way to introduce the city’s food culture.
Bring the full course home next weekend.
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