The Best Ham Croquette Recipes
Ham croquettes are one of the most common delicacies in Spanish restaurants, bars and homes. They are made as a main course, side dish or even snack any time of the year.
Although you can use different ingredients, ham is the most commonly used of all ingredients. And although every household and every cook has their own way of working, the result is always a real pleasure. The ham croquette recipes below contain the best preparation techniques that make the baking process easier.
As with other recipes, you should keep in mind that the amount of ingredients can vary depending on the number of people you are serving. The only part on the plate that should be the same amount is the ham. The ham should not be reduced too much, because then the recipe will not be as tasty.
How to make ham croquettes
Ingredients (for six people)
- a clove of garlic
- olive oil
- a leek
- 100 ml cream
- three medium eggs
- a liter of skimmed milk
- 180 grams of flour
- 200 grams serrano ham
- 100 grams of butter
- breadcrumbs or breadcrumbs
- optional: onion, black pepper, nutmeg
- the bone of one ham
Instructions
- Sift the flour and set it aside.
- Then heat the butter in a pan to melt it.
- Cut the ham into small pieces and set it aside.
- Then chop the leek into small pieces and do the same with the garlic.
- Once the butter has melted, add the leeks and garlic to poach them.
- When the garlic is brown, add the ham and cook for a few minutes.
- Heat the milk and cream in a pan. Add the bone to give it a nice taste. Be careful not to let the milk come to a boil.
- Add the flour and keep stirring to mix it well.
- Gradually add the warm milk-cream mixture to the roux (the mixture of onions, ham and butter). It is important that the mixture is smooth, uniform and without lumps.
- Add the spices to your taste and pour into a bowl.
- Now let it cool for about 2 to 3 minutes so that the ingredients settle and the mixture thickens.
- Prepare three containers containing in the following order: flour, egg and breadcrumbs.
- Once you have formed the croquettes, use each of the ramekins to coat them with the flour, egg and breadcrumbs before frying. It is important to knead them with your hand, lightly covered with a drop of olive oil.
- Fry the croquettes with plenty of olive oil until they are golden brown on all sides.
- Serve with a little freshly chopped parsley.
Ham croquettes with chicken
Ingredients (for six people)
- two onions
- olive oil
- 100 ml cream
- three medium eggs
- a liter of skimmed milk
- 150 grams cornflour
- 300 grams of fried chicken
- 100 grams of Serrano ham cubes
- breadcrumbs or breadcrumbs (as needed)
- salt
- ground black pepper
Instructions
- Dilute the cornflour in a small bowl with a little milk.
- Cut the chicken meat as small as possible. Then pass it through a meat grinder.
- Also finely chop the Serrano ham cubes. Then set it aside.
- Bring the cream to the boil in a saucepan with the rest of the milk and add a pinch of salt. Once it boils, add the cornstarch mixture and stir to thicken the mixture.
- Add the chicken and ham. Stir constantly to mix all ingredients well. Also add pepper to taste.
- Once you get a dough that is consistent and flexible enough, turn off the heat and let it cool.
- When the dough has cooled, continue kneading the croquettes as in the previous recipe.
- Brush them with flour, eggs and breadcrumbs and fry them in plenty of olive oil.
Consumption
Ham croquettes can be served as they are cooked or stored in the refrigerator for two to three days. Keeping them for a while will intensify the flavor of the herbs. However, it is important to heat them well so that they are not cold inside.
Also don’t forget that the croquettes are always very tasty when accompanied by a salad dressing of your choice.
