Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, spanish ham croquetas. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Make these delicious croquetas de jamón (Spanish ham croquettes) recipe for a tapas night or for Croquetas de jamón, or ham croquettes, are a staple on Spanish tapas menus, and you'll find them. Traditionally, croquetas de jamon use Spanish Serrano ham, which can be a bit pricey to get here in the States. So, feel free to substitute any cooked ham you may have leftover from dinner or you grab..savoury Spanish ham: a plate of croquetas and a cold glass of fino sherry is pure, deep-fried happiness a strange hybrid croquette / croquetas recipe on the website of a Spanish ham producer. Who doesn't order croquetas when you go to a Spanish restaurant?
Spanish ham Croquetas is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Spanish ham Croquetas is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have spanish ham croquetas using 9 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Spanish ham Croquetas:
- Get thick bechamel sauce
- Get 1 tbsp butter or margerine
- Take 100 grams plain flour (or as much as the butter absorbs)
- Make ready 1/2 liter milk
- Get 1 pinch salt
- Make ready 1 tbsp cornflour dissolved in some milk
- Make ready breading
- Make ready 1 eggs
- Prepare 100 grams dried fine breadcrumbs
Croquettes are an extremely popular part of the Spanish tapas, i.e., appetizers or snacks served in bars. Every Spanish household has its own special recipe for making these mouth-watering snacks. A typically Spanish snack that makes great party food. Take the ham mixture out of the fridge.
Steps to make Spanish ham Croquetas:
- Melt butter in a fryingpan
- Add flour while on a low heat. Quantities are approximate as I add as much as the butter absorbs. When the mixture stops sticking to the pan I consider it ready as for bechamel sauce but I add a bit more flour to make sure is thick enough to shape the croquetas.
- Add the milk slowly specially at the beggining making sure it doesn't clump. Stir well
- Add a pinch of salt and the dissolved cornflour dissolved in some milk. Let the sauce bubble a bit while it thickens
- Add ham. (or your desired filling. My mum used to use chicken meat. I use serrano ham, crabmeat…) and mix
- Let mixture cool in the fridge for a couple of hours until you're ready to shape croquetas
- Prepare 1 bowl with breadcrumbs 1 bowl with beaten egg and two spoons to start shaping mixture
- With the two spoons shape a bullet of the mixture
- Pass bullet shapes of bechamel mix to beaten egg bowl. Máx three at a time
- Coat them after with breadcrumbs
- They are ready to deep fry in plenty hot oil. Or to freeze as I do for later use
A typically Spanish snack that makes great party food. Take the ham mixture out of the fridge. Put a little bit of olive oil on your hands to make it easier to roll the croquetas. For this croquetas recipe you a handful of ingredients. Most importantly the Spanish ham and fresh oil for frying.
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