🥖 Crispy Croquetas de Jamón (Spanish Ham Croquettes)

Instructions:

Step 1: Make the Filling

1. Cook the onion: In a medium skillet, heat the olive oil and butter over medium heat. Add the chopped onion and cook until softened and translucent, about 4–5 minutes.

2. Add the ham: Stir in the diced ham and cook for another 2 minutes. If you want an extra burst of flavor, you can use a little bit of the ham’s fat to cook the onions for even more richness.

3. Make the roux: Add the flour to the pan and stir continuously to form a smooth paste (this is called a roux). Cook for about 2–3 minutes until the flour loses its raw taste, but don’t let it brown.

4. Add the milk: Gradually pour in the warm milk, stirring constantly to prevent lumps. Keep stirring until the mixture thickens and becomes a smooth, creamy consistency. This should take about 5–7 minutes.

5. Season: Season with salt, pepper, and a pinch of nutmeg. You can also add the chopped parsley at this stage for extra freshness.

6. Chill the mixture: Transfer the filling to a bowl, cover with plastic wrap (touching the surface of the mixture to avoid a skin forming), and chill in the refrigerator for at least 1 hour. This will make it easier to shape the croquettes.

Step 2: Shape the Croquettes

1. Once the mixture is chilled, use your hands or two spoons to shape small portions of the mixture into oval or cylindrical croquettes, about 2 inches long.

2. If the mixture is too sticky, you can lightly wet your hands with water or oil to shape the croquettes more easily.

Step 3: Coat the Croquettes

1. Set up a breading station: Place the beaten egg in one shallow dish and the breadcrumbs in another.

2. Dip each croquette first into the egg, making sure it’s fully coated, then roll it in the breadcrumbs, pressing gently to ensure it sticks. Repeat this for each croquette.

Step 4: Fry the Croquettes

1. Heat vegetable oil in a deep pan or skillet over medium-high heat, ensuring the oil is about 3–4 inches deep (enough to submerge the croquettes).

2. Fry the croquettes in batches, being careful not to overcrowd the pan. Fry for about 2–3 minutes on each side, or until golden brown and crispy.

3. Use a slotted spoon to remove the croquettes and drain on paper towels.

Step 5: Serve and Enjoy!

1. Serve the croquetas hot with a squeeze of lemon or a side of aioli, and enjoy the crispy, creamy goodness!

💡 Tips & Variations:

• Ham alternatives: You can use other types of cured meats like prosciutto or even leftover cooked chicken if you’re not a fan of ham.

• For a lighter version: If you don’t want to fry, you can also bake the croquettes at 375°F (190°C) for about 20 minutes, flipping halfway through to get both sides crispy.

• Flavor additions: Add grated Manchego cheese or a bit of garlic to the filling for extra depth of flavor.

These croquetas de jamón are the perfect combination of crispy and creamy, with the delicious taste of Spanish ham shining through. Whether served as tapas, an appetizer, or a snack, they’re guaranteed to be a hit! 😋