Croquetas de Jamón • Ham Croquettes
Either it’s a dinner party, a soirée or just a casual get together with friends and family, I’m pretty old fashioned as a hostess. I like serving little hors d’oeuvres or canapés 🍢, a charcuterie board or a dip. It helps to break the ice and set the tone for dinner.
Depending on the menu, prior to dinner I can serve Stuffed Dates with Gorgonzola, Gougères, Crab Stuffed Mushrooms 🍄, Russian Deviled Eggs, Samosas, Brie en Croute, Bruschetta, Spanakopita, Asian cucumber Salmon Rolls, and many others including this one… Croquetas de Jamón • Ham Croquettes!
These little guys are awesome! Crispy on the outside and creamy on the inside, these are always a crowd pleaser! With a gorgeous combination of ingredients and deep-fried to perfection, this is an easy recipe to make at home 🏡!
Ham is obviously the star ⭐. In Spain, jamón serrano is used in the preparation of this appetizer. Here in Canada, buying this type is very expensive unless you can afford it. For most of us, using other types like Black Forest, Country Ham, Smoked Boneless Ham etc. is fine.
Just like my Turkey Croquettes recipe, the secret to making perfect “croquetas” is how to cut 🔪 the ingredients; the finer the better! Next, is to season it properly. Just salt, pepper and nutmeg are boring. I like adding more to the mixture like smoked paprika, rosemary, oregano, and thyme.
When hosting, we have to be well-prepared. I like these Croquetas de Jamón • Ham Croquettes because they can be made ahead – even the day before. After being refrigerated for 5 hours, we breaded them, cover and back to the fridge until ready to serve. It takes only 3 minutes ⏳ to fry a batch.
Being a staple on Spanish tapas’ menus, these delicious Croquetas de Jamón • Ham Croquettes are easy to make 👩🍳👨🍳! With a nice béchamel sauce-based mixture creating the creamy interior along with a crispy exterior, these are a great classic appetizer to serve at your next dinner party as well as a tasty food item for your brunch!
Bon Appétit! 🍽
Check out these other delicious starter recipes… 😀
– Easy Baba Ghanoush
– Escargot con Funghi in Vol-au-vent
– Baked Goat Cheese with Almonds
– New England Crab Cakes
– Cognac Chicken Liver Pâté
– Coquilles St Jacques
– Oven Baked Jalapeño Poppers
and for even more Spanish recipes 🌏, click on this link… Recipe Category • Spanish Cuisine
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Croquetas de Jamón • Ham Croquettes
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Ingredients
- 2 tbsp. butter
- 1 tbsp. olive oil tips & tricks
- 1/2 cup white onions, finely chopped
- 1 large clove garlic, pressed
- 1/4 cup unbleached all-purpose flour
- 1 cup half-and-half
- 1/2 tsp. smoked paprika
- 1/4 tsp. dried rosemary, chopped
- 1/4 tsp. dried oregano leaves
- 1/4 tsp. dried thyme leaves
- 1/8 tsp. ground nutmeg
- 1 cup serrano ham (substitute with regular ham), finely diced
- 1 tbsp. parsley, finely chopped tips & tricks
- 1 cup Panko® breadcrumbs, ground
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 large free-range egg, beaten
- 2 tbsp. milk
- 3 1/2 cups canola oil, or as needed for frying tips & tricks
Directions
- In a skillet over medium heat, add butter and oil. When it starts sizzling, add finely chopped white onions and sauté them for 1 minute. Add pressed garlic and sauté for 1 minute.
- Add flour, stir until the ingredients are coated and cook for 1 ½ to 2 minutes.
- Pour in half-and-half, and season with paprika, rosemary, oregano, thyme and nutmeg. Stir very well until the texture gets smoother and the sauce thickens
- Add ham and parsley; blend into the mixture.
- Remove from the heat and transfer the mixture to a bowl. Cool for 10 minutes before covering and transferring to the fridge for 5 hours.
- In a shallow dish, add breadcrumbs and season with freshly ground black pepper; mix and set aside.
- In another shallow dish, add an egg and beat it before adding milk. Whisk until blended and set aside.
- Take a small amount of ham mixture, roll it into a ball and then form a cylinder with it by gently spreading it out between your hands.
- When they’re all done, working with one at a time, dredge in the breadcrumb mixture making sure it’s entirely covered, shaking off any excess. Place in the egg mixture and ensure it’s well coated. Return the croquette to the breadcrumbs and evenly coat again.
- Transfer to a plate while doing the others.
- In a shallow skillet, bring the oil temperature to 375ºF.
- Working in batches, carefully place croquettes in the oil and fry them until golden brown, about 3 minutes.
- Using a slotted spoon, transfer them to a plate lined with paper towels to absorb any excess oil. Set them aside while doing the remaining ones. Makes 10 croquettes.
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