Spanish Ham Croquettes (Croquetas de Jamón in Spanish)

Today, in Spain from the Cuisine, we going to learn to elaborate one of the most famous Spanish Tapa, the Spanish Ham Croquettes recipe or “Croquetas de Jamón” in Spanish.

Spanish ham croquettes, or “croquetas de jamón” in Spanish, are a popular tapa in Spain. Serrano ham, a type of cured ham made from white pigs raised in the mountainous regions of Spain, is a key ingredient in this dish.

The exact origin of Spanish ham croquettes is unclear, but it is believed that croquettes were first introduced to Spain by French chefs in the 19th century. Spanish chefs then adapted the recipe to include local ingredients, such as serrano ham.

The popularity of Spanish ham croquettes continued to grow throughout the 20th century, and today they are a staple in bars and restaurants throughout Spain. In recent years, they have also gained popularity in other parts of the world, as Spanish cuisine has become increasingly popular.

Ingredients of Spanish Ham Croquettes

1. 1/4 cup butter
2. 1/4 cup all-purpose flour
3. 2 cups milk
4. 1/4 tsp nutmeg
5. 1/2 tsp salt
6. 1/4 tsp black pepper
7. 1/4 lb ham, finely chopped
8. 1/4 cup grated cheese
9. 2 eggs, beaten
10. 1 cup breadcrumbs
11. Oil for frying

Ingredient substitutions for Spanish Ham Croquettes

Here are the ingredient notes and substitutions for Spanish ham croquettes:

• Ham: This is a key ingredient in Spanish ham croquettes, but it can be substituted with other types of cured ham, such as prosciutto or Parma ham.
• Nutmeg: If you don’t have nutmeg, you can substitute it with other warm spices like cinnamon or allspice.
• Cheese: Cheese adds a nutty and salty flavor to the croquettes, but you can also use other hard cheeses like Pecorino Romano or Asiago. Or if you prefer, don’t use any cheese.
• Breadcrumbs: You can use fresh or dry breadcrumbs for coating the croquettes. If you don’t have breadcrumbs, you can use crushed crackers or cornflakes.
• Oil for frying: You can use vegetable, canola, or sunflower oil for frying the croquettes. Make sure to heat the oil to the proper temperature before adding the croquettes to ensure they cook evenly.

Note: Be careful when frying the croquettes, as hot oil can be dangerous. Always use caution and follow proper safety procedures when working with hot oil.

Directions of Spanish Ham Croquettes recipe

1. In a large saucepan, melt the butter over medium heat. Add the flour and whisk together to form a roux. Cook the roux, stirring constantly, for 2-3 minutes until it turns golden brown.
2. Gradually pour in the milk, whisking constantly to prevent lumps from forming. Cook the mixture for 5-7 minutes, stirring frequently, until it thickens and becomes smooth.
3. Add the nutmeg, salt, and black pepper to the sauce and mix well.
4. Stir in the chopped serrano ham and cheese, and mix until the cheese has melted and the ham is evenly distributed throughout the mixture.
5. Pour the mixture into a shallow dish and cover with plastic wrap. Refrigerate for at least 2 hours, or until the mixture is firm and can be shaped into balls.
6. Using a tablespoon, scoop out portions of the mixture and shape them into small balls or cylinders.
7. Dip each croquette first into the beaten eggs, and then into the breadcrumbs, making sure to coat each croquette completely.
8. Heat the oil in a deep frying pan until it reaches 375°F (190°C).
9. Fry the croquettes in the hot oil for 2-3 minutes, or until they are golden brown and crispy on the outside.
10. Remove the croquettes from the oil using a slotted spoon, and place them on a plate lined with paper towels to absorb any excess oil.
11. Serve the Spanish ham croquettes hot.

Tips for Spanish Ham Croquettes recipe

Here are some tips for making delicious Spanish ham croquettes:

• Use high-quality ingredients: The key to great croquettes is using high-quality ingredients, especially when it comes to the ham. Look for serrano ham that is well-cured and flavorful.
• Chill the mixture before shaping: After making the mixture, chill it in the refrigerator for at least 2 hours before shaping into croquettes. This will make it easier to handle and shape.
• Use a non-stick pan for the roux: A non-stick pan will make it easier to create a smooth roux without lumps.
• Cook the roux until golden brown: Cooking the roux until it turns golden brown will give the croquettes a delicious nutty flavor.
• Add the ham and cheese last: Add the serrano ham and cheese at the end of cooking and mix until the cheese has melted and the ham is evenly distributed throughout the mixture.
• Keep the croquettes small: Make the croquettes small, about the size of a golf ball, to ensure they cook evenly and are crispy on the outside.
• Chill the croquettes before frying: After shaping the croquettes, chill them in the refrigerator for 10-15 minutes before frying. This will help them hold their shape and prevent them from falling apart in the hot oil.
• Fry in small batches: Fry the croquettes in small batches to ensure they cook evenly and maintain their shape.
• Drain on paper towels: After frying, drain the croquettes on paper towels to remove any excess oil.
• Serve hot: Spanish ham croquettes are best served hot, straight out of the fryer. Enjoy!

Suggestions for serving Spanish Ham Croquettes

Here are some serving suggestions for Spanish ham croquettes:

• Traditional tapas: In Spain, croquetas are often served as a traditional tapa, along with other small plates like patatas bravas and fried calamari. Serve the croquetas with a sprinkle of chopped parsley and a wedge of lemon on the side.
• Dipping sauce: Serve the croquetas with a dipping sauce on the side, such as aioli or romesco sauce. You can also make a simple dipping sauce by mixing mayonnaise with a little bit of lemon juice and chopped garlic.
• Salad: Serve the croquetas on a bed of mixed greens for a light and refreshing meal.
• Sandwich: Turn the croquetas into a sandwich by placing them on a toasted baguette with lettuce and tomato.
• Brunch: Serve the croquetas as part of a brunch spread, along with other Spanish dishes like tortilla española and churros con chocolate.
• Cheese plate: Add the croquetas to a cheese plate for a unique and delicious addition.
• Party platter: Arrange the croquetas on a platter with toothpicks for a party-friendly appetizer.
• Pair with wine: Serve the croquetas with a glass of Spanish wine, such as Rioja or Tempranillo, for a complete Spanish dining experience.

FAQs

Here are some possible FAQs that could be asked about making Spanish ham croquettes:

• Can I use different types of ham for the croquettes? Yes, you can use different types of ham in the croquettes, but make sure it’s a well-cured, flavorful ham. Serrano ham is traditional, but you could also try Iberico ham or prosciutto.
• Can I make the mixture ahead of time? Yes, you can make the mixture ahead of time and keep it in the refrigerator until ready to shape and fry. It’s actually recommended to chill the mixture for a few hours before shaping.
• Can I use a different type of cheese? Yes, you can use a different type of hard, flavorful cheese, such as Pecorino or Manchego.
• Can I freeze the croquettes? Yes, you can freeze the croquettes after shaping and before frying. When ready to fry, thaw the croquettes in the refrigerator before frying.
• Can I bake the croquettes instead of frying them? Yes, you can bake the croquettes in the oven at 400°F (200°C) for about 20-25 minutes, or until golden brown.
• Why do my croquettes keep falling apart in the oil? Make sure the croquettes are well chilled before frying and fry them in small batches to ensure they cook evenly and maintain their shape. You can also add a little bit of flour to the mixture to help bind the ingredients together.
• How do I get my croquettes to be crispy on the outside? Make sure the oil is hot enough (about 350°F/175°C) and fry the croquettes in small batches. Don’t overcrowd the pan and make sure to drain the croquettes on paper towels after frying to remove excess oil.