Croquetas de Jamón Españolas: Spanish Ham Croquettes

[Alexandria Profile]

Spanish people are very fond of their oval or cylindrical croquettes, characterised by
a crunchy, Golden batter of egg and breadcrumbs around a soft creamy filling speckled
with pieces of ham, or cod fish or spinach. These tasty
snacks or Tapas are great for parties or tapas or as a snack.

Quite a knack is required, however, to achieve the textures of the filling and
the exterior as well and to prevent them from breaking apart when sauté-ing
them in very hot Spanish Evoo in the skillet or an electric fryer to produce the
crisp exteriors.

Though I cannot eat them due to the cow milk, here is my maternal family recipe.

90 Ml. Spanish Evoo
1 small onion peeled and chopped extra finely
45 grams of Ecological or Bio flour all purpose
750 ml. Whole Milk
100 grams of cured Iberian Ham of choice (Salamanca, Dehuesa, Badajoz, Teruel )
( *** My parents do not use Jamón de Jabugo for Croquettes )
1 egg separated
salt to taste
Freshly ground black pepper to taste
Breadcrumbs for coating of choice
(Home made or packaged)

1) Heat the Evoo in a skillet or frying pan and sauté the ham. Remove from
the pan and then, Golden the onion over low heat in the same Evoo.
2) Add the flour and stir to form a "stiff" mixture.
Blend in the milk slowly over a very low slow flame or het, to form a
Bechamel sauce.
3) Add the ham or the cod or the spinach to the Bechamel sauce and
heat on a very low slow flame or heat, stirring constantly with a
wooden spoon, until it thickens.
4) Now add the yolk of the egg, and check seasoning.
5) Transfer the Bechamel sauce to a large glass casserole
and sprinkle with salt and freshly ground pepper ..
Let it cool.
6) Whisk or beat the egg White, in a bowl (glass) and place the
bread crumbs on a large plate.
7) Using 1 or 2 spoons, scoop up the Bechamel, and shape it into
croquette ovals about the size of a small egg.
8) Then dip first into the beaten egg White and then coat with
bread crumbs, and reshape with your hands.
9) Half fill, a médium size frying pan, or Deep skillet, with Evoo,
that is very hot, and slowly lower the croquettes into the hot Evoo.
10) Fry 4 at a time, and turn extremely carefully to keep them
in one piece, until Golden Brown without being burnt.
11) Drain on paper towelling and serve.

Enjoy. Have a nice weekend.

[Suffs Profile]

Member 461 ... can you clarify please ... I presume the ham is chopped or minced ... to what size ... and presumably it’s chopped/minced before sautéing?
Thank you

[Alexandria Profile]

Suffs, Good Morning,

Yes, the ham is diced or minced finely in tiny squares, and
then it is sautéed just until tender & warm for a minute
or so ..

Then place on paper towelling so it is not oily.

Thank you for your interest.

Have a lovely day.

[Gillthepainter Profile Website]

Good morning Member 461.
And thank you for that family recipe.

Quite a knack is required

I agree with this, they aren't that easy.
I did make some delicious cod croquettes a long time ago to a recipe by Gary Rhodes, with a delicious piquante sauce.
But the mix was so delicate thin and soft, I had to pop it in the freezer for a while to work with it.
Light as a feather as a result, more like bunuelos than croquetas. Which is a good thing too.

We shall be in Jaca pretty soon, and I know Tony will be on the hunt for those cod croquettes on our first night out. He absolutely adores them.

I've not made the ham ones yet, Suffs. And we don't tend to order them if we are out.

[Alexandria Profile]

Gil, The Painter,

Yes, they are not as easy to prepare as they
look .. The quintessential key is the "Bechamel"
filled with Iberian Ham or Cod or Spinach !!!

Jaca is an amazingly lovely tiny town ..
It is a bit touristy especially during ski season ..

It is renowned for skiing during the Winter season.

Let me check with our Aragon Tourism contacts, for the
best tapas bars for "croquettes" ..

Shall get back to you. Have a phenomenal and safe
trip.

Some amazing red wine designations in Aragon !!


I am in Galicia all of June ..

Have a fabulous day.

[Gillthepainter Profile Website]

Much appreciated, Member 461.
We aren't wine drinkers usually however. But do have a glass sometimes.

[Stokey Sue Profile]

This recipe has reminded me of a question that's been at the back of my mind for a while

If you whisk up egg white before using it to breadcrumb anything, how much do you whip it - how stiff? I'm never sure.

[Suffs Profile]

I whip it until it breaks up and becomes more liquid than “jelly” and just begins to foam.

[karadekoolaid Profile]

Agree with you there, Suffs.
It doesn´t need to be beaten to death; just thinned a little so it will act as glue for the breadcrumbs.

[Alexandria Profile]

Sue,

Same as Karakoolaide and Suffs.

Never to death ..

Lightly so it is foamy (not jelly or stiff like) and acts as a sticker surface for the bread crumbs ..

Nice evening wishes.

[Alexandria Profile]

Gil, The Painter,

The Best Jaca, Huesca, Aragon Tapas Bars for Croquetas Españolas:

A) Calle Ramiro ..

1) 19 Tapas y 500 Vinos ..

2) La Tasca de Ana ..

B) Calle Ramón y Cajal 1 ..

1) Pirulo - also famous for their " pinchos moruños " ( kebabs )

C) Plaza de la Catedral ..

1) Bar Casa Frau ..


Highly recommended ..

[Joanbunting Profile]

The Dutch make something quite similar Member 461 but to make it more manageable to crumb they add gelatine to the sauce base and leave the mixture to set in the firsge before crumbing. When it is eventually deep fried the exterior is crunchy but the inside is beautifully creamy.

I had a Dutch neighbour who showed me how and it is one of my go-to recipes with left-over meats, fish and chicken.

[Alexandria Profile]

Joan,

Firstly, this is how my maternal grandmother and mother
prepare their´s ..

Unfortunately, though I have made them for my dear,
I cannot eat them as I am lactose intolerant to cow milk,
since childhood.

I have thought to make them with goat´s milk
however, I have never asked my mom if it would
be suitable to make the " bechamel " with
goat´s milk or even sheep milk.

And a measurement change would probably be
incurred as goat milk is thicker
than cow milk ..

Thank you for the tip .. I believe my mom and
Grandmom do as you do ..

Have a lovely evening ..

Best regards from Galicia.

[Gillthepainter Profile Website]

Thanks for that, Member 461. And say much appreciated to your friendly contact in Jaca.
We shall be visiting one of the establishments on our way over to the Brave Coast.

Regarding milk.
I sub soya milk for everything. Bread making when required, baking, cakes. Sauces.
1:1 ratio.

Even hot soya for my foaming cappuccino, responds delightfully to my frother gadget.
If you don't mind soya - I use it all the time.

No problem with dairy milk here, we just prefer to have soya or almond or coconut in the fridge.
Or even dried

[Alexandria Profile]

Gill, The Painter,

Perhaps, soy milk could be a
good alternative ..

Is there a Brand that you
recommend ?

Unfortunately, I had found most
to have an after taste, that I am
not keen on ..

I shall have to enquire in the Health
Food Shops when I get home.

I Will
be in Galicia and Northern Portugal
all of June.

Thanks for the suggestion and have
a wonderful time in Spain ..

[karadekoolaid Profile]

Joan:

The Dutch make something quite similar

I think they might be "Frikkadele"; a mixture which could include minced beef, or pork.
In Indonesian cuisine, they adapted the frikkadele and call it " Perkedel". It´s a potato croquette which includes celery leaves and nutmeg.
It doesn´t matter - anything deep-fried HAS to taste good.

[karadekoolaid Profile]

...and I´ve just remembered something from watching a video on " croquetas".
The chef was making classic Spanish croquetas, with Serrano ham. No potatoes; just the bechamel and plenty of ham. He oiled his hands with olive oil before making them. This helps because it prevents the very delicate croquettes from sticking.
In Indian cuisine, there are some delicious "croquettes" called Vadas, made from mung dal or split green peas. The Indian cooks put their hands in water before rolling them. Same effect; stops them from sticking.

[Alexandria Profile]

Karakoolaide,

Yes, keeping hands moist or wet using either
Evoo or wáter, is excellent advice ..

I do same with meatballs too.

Should of wrote it in the instructions,
however, I am in Galicia working ..

Have a wonderful summer too !!!

[karadekoolaid Profile]

Have a wonderful summer too !!!

Thank you, Member 461!
Only problem is, we don´t get "summer" - it´s either the wet season (which has just started) or the dry season ( which was waaaaaay too long this year!).

[Alexandria Profile]

Karakoolaide,

Have a lovely " wet season " ..

and a wonderful day.