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Servings: 6
Calories: 644kcal
Ingredients
Croquettes:
- 4 tablespoons unsalted butter
- 1 ½ cups all-purpose flour divided
- 2 cups whole milk
- Pinch of ground nutmeg
- 1 cup serrano ham finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
For Breading & Frying:
- 2 large eggs beaten
- Bread crumbs as needed
- 1 cup oil for frying
Video
Instructions
- Melt the butter in a saucepan over medium heat. Stir in ½ cup of the flour and cook for about 2 minutes, stirring constantly, to form a roux. Gradually whisk in the milk until smooth.4 tablespoons unsalted butter, 1 ½ cups all-purpose flour, 2 cups whole milk
- Add nutmeg, garlic powder, onion powder, salt, and pepper. Cook, stirring often, until thick and smooth. Stir in the chopped ham and cook for 1–2 minutes.Pinch of ground nutmeg, 1 cup serrano ham, 1 teaspoon garlic powder, 1 teaspoon onion powder, Salt and black pepper
- Transfer the mixture to a shallow container, cover, and refrigerate for at least 12 hours, or until very firm.
- Once chilled, shape the mixture into small logs or oval croquettes.
- Set up two bowls: one with beaten eggs and one with bread crumbs. Dip each croquette into the egg, then coat fully with bread crumbs.2 large eggs, Bread crumbs
- Heat oil in a deep pan to 350°F (180°C). Fry croquettes in batches for 3–4 minutes, turning occasionally, until golden and crisp. Transfer to paper towels to drain excess oil.1 cup oil
- Serve hot with your favorite dipping sauce.
Notes
I've got a few helpful tips to make sure your croquettes turn out perfectly.
Use serrano ham for authentic flavor: Serrano ham has a deeper, more complex taste than regular deli ham. You can substitute prosciutto if you can't find serrano, but avoid standard baked ham because it's too mild.
Chill the mixture thoroughly: The béchamel needs at least 12 hours in the fridge to firm up enough to shape. If you try to shape it too early, it'll be too soft and fall apart.
Wet your hands when shaping: The chilled mixture can stick to dry hands. Damp hands make shaping much easier and prevent the filling from warming up too fast.
Keep the oil at 350°F: If the oil is too hot, the coating burns before the inside heats through. If it's too cool, the croquettes absorb oil and get greasy. Use a thermometer to monitor the temp.
Don't overcrowd the pan: Fry in small batches so the temperature doesn't drop. Crowding lowers the oil temp and makes them soggy instead of crispy.
Flash-freeze before storing: Freeze breaded croquettes on a baking sheet for 1 hour before transferring to containers so they don't stick together or lose their shape. Refrigerate for 2 to 3 days or freeze for up to 3 months, and fry them from frozen.
Nutrition
Calories: 644kcal | Carbohydrates: 28g | Protein: 17g | Fat: 52g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 27g | Trans Fat: 0.5g | Cholesterol: 100mg | Sodium: 610mg | Potassium: 187mg | Fiber: 1g | Sugar: 4g | Vitamin A: 444IU | Vitamin C: 0.1mg | Calcium: 117mg | Iron: 2mg
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