Ham croquettes, a beloved Spanish delicacy, are bite-sized morsels of crispy goodness with a creamy and savory filling. These golden delights make for a perfect appetizer or snack, and their exquisite taste has made them a favorite worldwide. In this blog post, we embark on a culinary journey to discover the recipe for ham croquettes, exploring the ingredients and the step-by-step preparation that brings this delectable dish to life.
Ingredients:
For the Bechamel Sauce:
1. 4 tablespoons unsalted butter: Adds richness and a velvety texture to the bechamel sauce.
2. 4 tablespoons all-purpose flour: Serves as a thickening agent to give the sauce its creamy consistency.
3. 2 cups whole milk: Provides the base for the bechamel, adding creaminess and depth of flavor.
4. 1/2 teaspoon salt: Enhances the overall taste of the sauce.
5. A pinch of nutmeg (optional): Adds a subtle warmth and complexity to the flavor.
For the Filling:
1. 1 cup finely diced cooked ham: Use high-quality ham for the best flavor.
2. 1/4 cup finely chopped onion: Adds a savory undertone to the filling.
3. 1/4 cup unsalted butter: Enhances the richness of the filling.
4. 1/4 cup all-purpose flour: Aids in binding the filling together.
5. 2 cups milk: Creates a luscious and creamy texture for the filling.
6. Salt and pepper to taste: Season according to your preference.
7. A pinch of nutmeg (optional): Provides a subtle aromatic note.
For Coating and Frying:
1. Fine breadcrumbs: For coating the croquettes and creating a crispy exterior.
2. 2-3 beaten eggs: Used as an adhesive for the breadcrumbs.
3. Vegetable oil for frying: Choose a neutral oil with a high smoke point.
Preparation:
Step 1: Prepare the Bechamel Sauce
1. In a saucepan over medium heat, melt 4 tablespoons of butter.
2. Once the butter is melted, add 4 tablespoons of all-purpose flour, stirring continuously to form a smooth roux. Cook for 2-3 minutes, ensuring the flour is well incorporated.
3. Gradually pour in 2 cups of whole milk, stirring constantly to avoid lumps. Continue stirring until the mixture thickens to a smooth, velvety consistency.
4. Season the bechamel sauce with 1/2 teaspoon of salt and, if desired, a pinch of nutmeg for a subtle, aromatic note. Set aside to cool.
Step 2: Prepare the Filling
1. In a separate pan, melt 1/4 cup of butter over medium heat.
2. Add finely chopped onions and cook until they become translucent.
3. Stir in 1/4 cup of all-purpose flour, creating a roux to thicken the filling.
4. Gradually pour in 2 cups of milk, stirring continuously to avoid lumps. Cook until the mixture thickens.
5. Add the finely diced cooked ham to the mixture, ensuring it is evenly distributed.
6. Season the filling with salt, pepper, and, if desired, a pinch of nutmeg for an extra layer of flavor. Continue cooking until the filling achieves a creamy consistency.
7. Once ready, remove the filling from heat and let it cool to room temperature.
Step 3: Combine the Bechamel Sauce and Filling
1. Once both the bechamel sauce and filling have cooled, gently combine them, ensuring a uniform mixture. This combination forms the base of your ham croquettes.
2. Transfer the mixture to a shallow dish and cover it with plastic wrap, ensuring the wrap is in direct contact with the mixture to prevent a skin from forming. Refrigerate for at least 2-3 hours or overnight to allow the mixture to firm up.
Step 4: Shape the Croquettes
1. Once the mixture has chilled and solidified, it’s time to shape the croquettes. Using clean hands, take a small portion of the mixture and roll it into a cylindrical or oval shape. The size can vary depending on your preference.
2. Place the shaped croquettes on a tray lined with parchment paper.
Step 5: Coating and Frying
1. Set up a coating station with fine breadcrumbs in one bowl and beaten eggs in another.
2. Roll each croquette in the beaten eggs, ensuring it is well-coated.
3. After coating with eggs, roll the croquette in breadcrumbs, pressing gently to ensure an even coating.
4. Heat vegetable oil in a deep fryer or a pan to 350°F (175°C).
5. Carefully place the coated croquettes into the hot oil, frying until they turn golden brown. Ensure that the oil is deep enough to fully submerge the croquettes for even cooking.
6. Using a slotted spoon, remove the croquettes from the oil and place them on a plate lined with paper towels to absorb excess oil.
Step 6: Serving and Enjoying
1. Allow the ham croquettes to cool slightly before serving to avoid burns.
2. Serve the croquettes with your favorite dipping sauce, such as aioli, tomato salsa, or a tangy mustard.
3. Garnish with a sprinkle of fresh herbs or a wedge of lemon for an extra burst of flavor.
Tips and Variations:
– Make-Ahead: You can prepare the bechamel sauce and filling a day in advance and refrigerate them. Shape and fry the croquettes when ready to serve.
– Cheese Variation: Add a layer of creamy cheese (such as manchego or Gouda) to the filling for an extra indulgent twist.
– Vegetarian Option: Substitute ham with finely chopped mushrooms or spinach for a delicious vegetarian version.
– Freezing: Uncooked croquettes can be frozen for later use. Place the shaped croquettes on a tray and freeze until solid. Transfer them to a freezer bag, and when ready to cook, fry directly from frozen.
Conclusion:
Ham croquettes, with their crispy exterior and creamy, savory filling, are a culinary delight that beckons you to savor each bite. This step-by-step guide allows you to recreate this classic Spanish dish in the comfort of your kitchen. Whether enjoyed as an appetizer, snack, or party treat, ham croquettes are sure to become a cherished favorite among family and friends. So, gather your ingredients, don your apron, and embark on a flavorful journey into the world of homemade ham croquettes – a culinary masterpiece that delights the senses and brings people together.
.- Youtube.com – ham croquettes Link here.
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