{"id":3720,"date":"2024-01-15T20:50:52","date_gmt":"2024-01-15T20:50:52","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3720"},"modified":"2024-02-09T21:32:17","modified_gmt":"2024-02-09T21:32:17","slug":"spanish-ham-croquettes-croquetas-de-jamon-serrano","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/spanish-ham-croquettes-croquetas-de-jamon-serrano\/","title":{"rendered":"Spanish Ham Croquettes (Croquetas De Jam\u00f3n Serrano)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Spanish Ham Croquettes (Croquetas De Jam\u00f3n Serrano)<\/span><\/h2>\n
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Croquettes are small rolls<\/strong> made from a mixture of olive oil, butter, flour, and milk\u00a0flavored with Serrano ham and deep-fried to crispy perfection.<\/em><\/span>
<\/div>Even though they originated as a poor man\u2019s food, they have become a beloved tapa throughout Spain.<\/strong> Their creamy filling is bursting with flavor,<\/em> and leaves many wondering whether they're eating cheesy, ham-flavored mashed potatoes.<\/span>
<\/div>Like me, you might be surprised to hear that there isn\u2019t any cheese in croquetas de jam\u00f3n.<\/em> How can they be so creamy and delicious without it?\u00a0 This recipe proves that the secrets are patience and b\u00e9chamel sauce!<\/strong><\/span><\/div>\n
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Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>24<\/span> Croquettes<\/span><\/span><\/div>\n\n
Author: <\/span>Lauren Aloise – Spanish Sabores<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> tablespoon<\/span> unsalted butter<\/span><\/li>
  • \u00bc<\/span> cup<\/span> extra virgin olive oil<\/span><\/li>
  • 1<\/span> scant cup all-purpose flour<\/span><\/li>
  • 1<\/span> medium onion very finely diced<\/span><\/li>
  • 4<\/span> cups<\/span> whole milk at room temperature<\/span><\/li>
  • 1<\/span> pinch<\/span> nutmeg<\/span><\/li>
  • 8<\/span> ounces<\/span> Serrano ham finely diced<\/span><\/li>
  • 2<\/span> beaten eggs<\/span><\/li>
  • flour for breading<\/span><\/li>
  • breadcrumbs for breading<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat the butter and oil in a heavy pan over medium high heat for about 2 minutes. Add the diced onion and saut\u00e9 for a few minutes, until it just starts to color, then add a pinch of salt and the nutmeg. (Don’t add too much salt, as the Serrano ham is already salty.)<\/div><\/li>
    • Add the diced ham and saut\u00e9 for 30 seconds, then add the flour and stir continuously until the flour turns light brown. Don’t stop stirring, or the flour will burn!<\/div><\/li>
    • When the flour changes color, gradually add the milk, stirring constantly. It should take about 15-20 minutes to add it all.<\/div><\/li>
    • Turn off the heat and let the dough cool to room temperature.<\/div><\/li>
    • Place the croquette dough inside of a buttered bowl and cover with plastic wrap, making sure the plastic touches the surface of the dough to prevent a skin from forming. Refrigerate for at least 4 hours, but preferably overnight.<\/div><\/li>
    • To make the ham croquettes, shape them into little logs with two spoons, or pipe the mixture with a pastry bag.<\/div><\/li>
    • Heat a pan of olive oil on the stove. Bread the croquettes by tossing them in flour, rolling them in beaten egg, and then coating them with the breadcrumbs.<\/div><\/li>
    • Fry the ham croquettes in the hot oil for 5 minutes, turning them halfway through so they brown evenly. Drain on paper towels to catch excess grease, and let them cool for a few minutes. Enjoy immediately.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
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        \n
      • You can substitute prosciutto or Iberian ham<\/strong> for the jam\u00f3n Serrano — or any other high quality cured ham.<\/li>\n
      • The trick to creamy croquettes<\/strong> is to add the milk very slowly and to stir constantly.\u00a0<\/li>\n
      • Chill the dough quickly<\/strong> by spreading it in a thin layer on a cookie sheet and covering with plastic wrap, then freeze for about 30 minutes.<\/li>\n
      • You can easily freeze the breaded prepared croquette logs.<\/strong> They’ll last for three months in the freezer.<\/li>\n
      • If you have leftovers,<\/strong> they’ll last up to three days in the fridge. To reheat, place in a hot oven (350\u00b0F\/170\u00b0C) for about 10 minutes.<\/li>\n<\/ul>\n<\/div><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3717,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,2506,2519,2505,140,696,130,697,2501],"tags":[],"class_list":["post-3720","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-dinner","category-fried","category-lunch","category-side","category-snack","category-spanish","category-stove-top","category-tapas"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/Jamon-Croquetas-1444-Blog.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3720","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3720"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3720\/revisions"}],"predecessor-version":[{"id":3721,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3720\/revisions\/3721"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3717"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}