Spanish Croquetas With Jamon Serrano Recipes

CROQUETAS DE JAMON RECIPE - SPANISH HAM CROQUETTES

Steps:

• Heat up four tablespoons (around 60 grams) of unsalted butter and 1/4 cup (about 60 milliliters) of extra virgin olive oil in a pan. Keep the flame low and let the butter meltdown before adding anything else.
• Once the butter is completely melted and hot, add one medium-sized onion (very finely diced) to the pan. Sauté for about five to six minutes and move on to the next step as soon as the onion slices start to gain some color.
• Once the onion shows some color, add a pinch of salt and nutmeg to the pan and mix everything thoroughly.
• Add the finely diced Serrano ham to the pan. Mix everything again and cook the ham for a maximum of one minute. Keep stirring the pan to ensure nothing gets burnt.
• Add one cup of flour (approximately 120 grams) to the mixture and sauté everything constantly to avoid any unnecessary burns.
• Keep stirring the mixture repeatedly to cook the flour as much as possible, while also not burning it. Once the paste starts showing a creamy brown color, it is time to add milk to the paste.
• Add a bit of milk to the brownish paste and mix everything again.
• Continue adding milk to the paste little by little every time for the next 15-20 minutes to thicken the paste. Each time the mixture in your pan dries up, add more milk to it. Stir constantly all the time you're adding more and more milk until the dough is creamy and thick enough.
• Pour the dough into a large bowl and let it cool down to room temperature. Afterwards, cover the bowl with plastic wrap (directly over the dough) and store it in the fridge for at least four hours. For better results and taste, leave the paste covered with plastic wrap in the fridge overnight.
• When the croquette dough is thick and cold, begin forming small croquette logs and place them on a plate.
• Prepare three separate bowls with flour, beaten eggs, and bread crumbs respectively. Start by cover the croquettes one by one in flour, then eggs, and then bread crumbs.
• Heat up extra virgin olive oil and ensure it gets hot, but not too hot or the croquettes will burn. Start heavy frying the croquettes and do NOT forget to turn them around so that they get evenly brown on all sides.
• Once they are nicely fried, remove the croquettes from the pan and drain on paper towels to let them soak up all the extra oil and cool down. Once cool enough, you can begin enjoying these delicious bites with your friends and family.

SPANISH CROQUETAS DE JAMON SERRANO

Steps:

• Heat the oil in a pan and saute minced onions until transparent. Stir in the flour and cook it briefly, then whisk in the milk. Cook, stirring constantly until the sauce thickens. Season with salt, pepper and paprika. Stir in the jamon and spread the mixture into a dish. Refrigerate until solid.
• Place the beaten eggs in one dish, the bread crumbs in another. With moistened hands, form the chilled mixture into balls or cylinders. Dip each croqueta first in bread crumbs, then in beaten egg, then in bread crumbs again, taking care that they are well covered. Allow to cool for 30 minutes.
• Heat olive oil in deep fryer and fry the coquetas a few at a time, until golden, about 3 minutes.

SPANISH CROQUETAS WITH JAMON SERRANO

Steps:

• Heat the oil in a pan and saute minced unions until transparent. Stir in the flour and cook it briefly, then whisk in the milk. Cook, stirring constantly until the sauce thickens. Season with salt, pepper, and paprika.
• Stir in the jamsn and spread the mixture into a dish. Refrigerate until solid.
• Place the beaten eggs in one dish, the bread crumbs in another.
• With moistened hands, form the chilled mixture into balls or cylinders.
• Dip each croqueta first in bread crumbs, then in beaten egg, then in bread crumbs again, taking care that they are well covered Allow to cool for 30 minutes.
• Heat oil in a deep fryer and fry the croquetas, a few at a time, until golden - about 3 minutes.
• Serve hot with other tapas.