Croquetas De Jamon (Ham Croquettes)
- Ready In:
- 3hrs 10mins
- 3 ounces minced ham (ground)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 tablespoons flour, highly suggest using white flour only, as the consistency of wheat might ruin the recipe
- 1 1⁄2 cups milk, divided, whole milk works best, but any kind will do
- 1⁄2 teaspoon salt
- 2 large eggs
- fine breadcrumbs, as needed
- Make your bechamel sauce by first melting olive oil and butter in a saucepan over medium heat.
- Add flour to melted butter and mix well with whisk.
- Add 1/2 cup milk to saucepan and increase heat to medium-high.
- Stir constantly to avoid burning, and cook for about 5 minutes or until bechamel has thickened.
- Reduce head to medium and cook for another 10 minutes to allow bechamel to thicken fully.
- Add minced ham and season lightly with salt (as ham is already salty).
- Blend evenly and transfer mixture to a lightly oiled 8 inch shallow dish. Ensure the mixture is even all across.
- Refrigerate mixture at least 2 hours, but overnight is best.
- To make croquetas, shape the chilled ham mixture either with two tablespoons or your hands into a cylindrical shape about the length of your thumb or forefinger.
- Break eggs into a bowl and whisk. Put breadcrumbs seasoned with salt only, if you really want to season breadcrumbs, on a plate.
- Heat oil in a large pan over medium to medium-high heat.
- Dip croquetas into egg and roll in breadcrumbs; do this twice to double-coat them.
- After all croquetas have been assembled, refrigerate them for 30 minutes before frying.
- Fry each croqueta until golden brown and put on paper towel-lined plate. As you cook, you can keep them warm in a low oven.
- I like to eat these alone, or maybe with some steamed white rice and black beans. I hope you enjoy!
Questions & Replies
Got a question? Share it with the community!
OK, I made these, let them sit in the fridge per the directions (overnight) and then fried them up tonight to go with dinner. Bland and boring at best -- my wife and kids thought they were frankly pretty disgusting. I had to agree. On top of that, there are a couple of blatant errors in the recipe... it never says what to do with the last cup of milk (although I assumed it should be added to the sauce mixture) and it says "head" instead of "heat." Overall, not what I would consider to be a good recipe at all. They looked nice, but were basically inedible.