A recipe from Gemo
Croquetas de Jamon
Classic Spanish ham croquettes made from a thick jamon-flavored bechamel, chilled until firm, rolled in breadcrumbs, and fried until crisp outside and creamy inside.
Method
- 01
Warm 600 ml milk in a small pot or microwave until hot but not boiling. In a wide saucepan, melt 60 g butter with 2 tablespoons olive oil over medium-low heat, add the 1/2 finely diced onion, and cook until soft and translucent without browning.
⏱ 6 min
- 02
Stir in 120 g chopped jamon and cook for 1 minute to flavor the fat. Add 75 g of the flour and cook, stirring constantly, until the mixture smells lightly toasted and no raw flour patches remain.
⏱ 4 min
- 03
Whisk in the 600 ml warm milk gradually, adding a splash at first to loosen the roux, then the rest in steady additions. Keep stirring over medium-low heat until the bechamel becomes very thick, glossy, and pulls away from the pan when stirred. Season with 1/4 teaspoon nutmeg, 1/4 teaspoon pepper, and only a little salt after tasting.
⏱ 15 min
- 04
Spread the thick bechamel in a shallow dish, press plastic wrap or parchment directly on the surface, and refrigerate until fully cold and firm enough to shape. For best handling, chill it for at least 4 hours or overnight.
⏱ 240 min
- 05
Set up three shallow dishes with the remaining 60 g flour, 2 beaten eggs, and 140 g breadcrumbs. With lightly oiled hands or two spoons, shape the cold filling into small logs or ovals, then coat each one in flour, egg, and breadcrumbs.
- 06
Heat about 700 ml vegetable oil in a deep saucepan to medium-high heat, about 175 C if using a thermometer. Fry the croquetas in small batches until evenly golden and crisp, turning gently so they do not burst.
⏱ 4 min
- 07
Drain on paper towels or a rack and rest for 2 minutes before serving. Serve hot as tapas, while the crust is crisp and the center is creamy.
⏱ 2 min
Nutrition
