Croquetas de Jamón Serrano Recipe - Traditional Spanish Ham Croquettes

Method15 steps

1. 1

   Step 1: Very finely dice the onion (1) and Serrano ham (8 oz). Measure the 4 tbsp dough butter, ¼ cup dough olive oil, scant cup of flour and 4 cups milk. Bring the milk out as you start this preparation and use it promptly.

   Uses 1 medium onion, very finely diced · 8 oz Serrano ham, finely diced

2. 2

   Step 2: Warm the 4 tbsp butter and ¼ cup olive oil in a heavy pan over medium-high heat for about 2 minutes, until melted and hot. Add the prepared onion and sauté for a few minutes, about 5 minutes as a guide, until it just starts to color. Stir in the small pinch of salt and the pinch of nutmeg.

   Sauté the onion · 5 minUses 4 tbsp unsalted butter, for the dough · ¼ cup extra virgin olive oil, for the dough · 1 finely diced medium onion · 1 small pinch salt · 1 pinch nutmeg

3. 3

   Step 3: Add the prepared diced Serrano ham and sauté for 30 seconds, stirring to combine.

   Sauté the Serrano ham · 1 minUses Onion, butter, olive oil, salt and nutmeg base · All diced ham from the 8 oz supply

4. 4

   Step 4: Add the entire scant cup of dough flour (1 scant cup). Stir continuously until it turns light brown, watching closely so it does not burn.

   Uses Ham and onion sauté base · 1 scant cup all-purpose flour, for the dough

5. 5

   Step 5: Gradually add all 4 cups milk while stirring constantly. Allow about 15–20 minutes to incorporate it: add another small portion when the mixture becomes dry, and keep stirring until the full batch is thick and creamy.

   Uses Lightly toasted ham-and-flour mixture · 4 cups whole milk

6. 6

   Step 6: Turn off the heat. Lightly grease a wide, shallow cooling dish with extra butter and spread the hot croquette dough into it to cool quickly. Move it promptly to refrigeration.

   Uses Hot thick ham croquette dough · Extra unsalted butter, just enough to grease the cooling dish

7. 7

   Step 7: Press food-safe plastic wrap onto the dough surface to prevent a skin, and refrigerate promptly. Chill for at least 4 hours, preferably overnight, until completely cold and firm enough to shape.

   Minimum dough chill · 240 minUses Croquette dough spread in the greased shallow dish

8. 8

   Step 8: Shape the completely chilled dough into small logs using two spoons or a pastry bag. Aim for about 24 croquettes; the count depends on how large you make them. Keep them chilled while preparing the coating.

   Uses Chilled firm croquette dough

9. 9

   Step 9: Put the extra breading flour and breadcrumbs into separate shallow bowls. Beat both eggs (2) in a third bowl to make the egg coating.

   Uses Flour, as needed for breading · Breadcrumbs, as needed for breading · 2 eggs, beaten for breading

10. 10

    Step 10: Coat each chilled log first in the breading flour, then in the beaten egg, and finally in breadcrumbs, shaking off loose coating between bowls. Set the breaded croquettes on wax paper or a lined tray. Discard coating left in the bowls after handling the egg-coated croquettes.

    Uses Shaped chilled croquette logs · Flour used for coating, as needed · Portion of the beaten two-egg stock that adheres to the croquettes · Breadcrumbs used for coating, as needed

11. 11

    Step 11: If preparing ahead, refrigerate the breaded, unfried croquettes for up to 24 hours. Alternatively, freeze them on a lined tray until firm, transfer to an airtight container or freezer bag, and keep frozen for up to 3 months. Thaw frozen croquettes in the refrigerator before frying, and keep them cold until the oil is ready.

    Uses Breaded croquettes, only if making ahead

12. 12

    Step 12: When ready to fry, heat the separate frying olive oil in a heavy pan until hot but not smoking. Use enough oil for frying and work in uncrowded batches; keep the remaining croquettes refrigerated until their turn.

    Uses Extra virgin olive oil, as needed for frying the croquettes

13. 13

    Step 13: Add a batch of chilled breaded croquettes to the hot oil. Fry for about 2½ minutes, watching the coating, then turn them. Allow approximately 5 minutes of frying in total for each batch.

    First frying half, then turn · 3 minUses A frying batch of freshly breaded croquettes, if frying immediately · A frying batch of the cold make-ahead croquettes, instead of the fresh batch · Hot frying olive oil

14. 14

    Step 14: Fry the turned croquettes for about another 2½ minutes, until evenly golden, the egg coating is cooked and the centers are hot through, at least 71°C. Adjust the heat to avoid burning the coating. Lift out and drain on paper towels. Repeat both frying phases with the remaining cold breaded croquettes, letting the oil recover between batches. Let the cooked croquettes cool for a few minutes and serve immediately.

    Second frying half · 3 minUses Current croquette batch after its first frying half, with pan oil · Remaining fresh croquettes for further batches, only if using the immediate route · Remaining refrigerated or refrigerator-thawed croquettes for further batches, only if using the make-ahead route

15. 15

    Step 15: Cool leftover cooked croquettes promptly and refrigerate for up to 3 days. Reheat in a preheated 350°F (about 177°C) oven for about 10–15 minutes, checking from 10 minutes, until hot throughout, at least 74°C.

    Reheat cooked croquettes · 10 minUses Cooked croquettes only, without the remaining frying oil