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ham spanish croquettes recipe

Creamy Spanish Ham Croquettes recipe!

If we have to highlight one of the most typical entree from Spanish cuisine, we should point croquettes. Its elaboration consists of a béchamel sauce mixed with those leftovers of meat or fish that traditionally remain of the stews or cooked, and a crunchy cover with breadcrumbs.

Of all the varieties, the ham croquettes are the most creamy; in addition, if you want to give a plus of flavor we recommend you to cook with Iberian ham. The croquettes are a perfect entree that we can serve freshly made or cold, without losing its original flavor. Delicious!

goya olive oil

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients (25 units aprox.)

  • 0,4 lb. “Iberican” ham cut into small chunks.
  • 2-3 eggs (for the batter).
  • Flour.
  • Bread crumbs.
  • Light flavor olive oil.

For the bechamel sauce:

  • 33 fl.OZ of milk.
  • 0,17 lb. of flour.
  • 0,27 lb. of butter.
  • A pinch of nutmeg and salt.

Elaboration.

  1. First of all we will cook the bechamel. In a saucepan over low heat, we will add the butter. When it is liquid, we will remove the saucepan from the fire and we will add the flour. We will remove the mixture so that no lumps are formed.
  2. Then we will put the saucepan in the fire and we will add half a glass of milk and we will continue mixing. Then we will add the rest of the milk, a pinch of nutmeg, another pinch of salt and ham cut into chunks.
  3. So that the mass of our croquettes has enough consistency, it´s necessary to stir well until it´s easily detached from the saucepan. Then, we will separate the dough from the fire and let the it cool in a container covered with plastic wrap.
  4. With the cold dough, it’s time to shape the croquettes. We will prepare one plate with flour, another with beaten eggs, and finally another with bread crumbs.
  5. We will pass each croquette by flour, then by egg and finally by breadcrumbs and we will fry them in abundant light flavor olive oil.
  6. Once our croquetters are fried, we will place them on absorbent paper to eliminate the excess of olive oil and we will have them ready to serve.

 

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