AppetizerSide DishSnack

Croquetas de Jamón

Name: Croquetas de Jamón
Prep time: 45 min
Cook time: 20 min
Total time: 3 h 5 min
Yield: 4人分
Cuisine: spanish
Ingredients: 100 g cured ham finely diced; 60 g unsalted butter; 60 g all-purpose flour; 600 ml whole milk warm; 0.5 小さじ nutmeg grated; 0.5 小さじ salt; 0.25 小さじ black pepper freshly ground; 2 個 egg beaten; 100 g breadcrumbs fine; 500 ml vegetable oil for frying

These classic Spanish ham croquettes feature a creamy béchamel interior, studded with savory cured ham, all encased in a crispy, golden-fried breadcrumb coating. They make a perfect appetizer or tapas dish, offering a delightful contrast of textures and rich flavor.

Forkinによるオリジナルレシピ

合計時間: 3 時間 5 分
人数: 4
難易度: 普通
1人分: 583 kcal

アレルゲン情報： 卵、グルテン、乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

100 gcured ham, finely diced
60 gunsalted butter
60 gall-purpose flour
600 mlwhole milk, warm
0.5 小さじnutmeg, grated
0.5 小さじsalt
0.25 小さじblack pepper, freshly ground
2 個egg, beaten
100 gbreadcrumbs, fine
500 mlvegetable oil, for frying

調理器具

slotted spoon · shallow dish · deep pot · paper towels · plastic wrap · wire rack · whisk · large saucepan

作り方

手順

1
Melt the unsalted butter in a large saucepan or skillet over medium heat.
約2 分
2
Add the finely diced cured ham to the pan and sauté for 2-3 minutes until lightly crisp.
約3 分
3
Sprinkle in the all-purpose flour and stir continuously for 2 minutes to create a roux, cooking out the raw flour taste.
約2 分
4
Gradually whisk in the warm whole milk, a little at a time, ensuring no lumps form.
約5 分
調理のヒント： Adding warm milk helps prevent lumps.
5
Continue to cook, stirring constantly, until the béchamel sauce thickens considerably and pulls away from the sides of the pan, about 5-7 minutes.
約7 分
調理のヒント： The mixture should be very thick, almost like a dough.
6
Stir in the grated nutmeg, salt, and freshly ground black pepper.
約1 分
調理のヒント： Taste and adjust seasoning if needed.
7
Transfer the croquette mixture to a shallow dish, cover with plastic wrap directly touching the surface to prevent a skin from forming, and refrigerate for at least 2 hours, or until thoroughly chilled and firm.
約2 時間
調理のヒント： Chilling is crucial for easy shaping.
8
Once chilled, prepare a breading station: place the fine breadcrumbs in one shallow dish and the beaten egg in another.
約2 分
9
Scoop about a tablespoon of the mixture and gently shape it into an oval or cylindrical croquette.
約10 分
調理のヒント： Lightly oil your hands to prevent sticking.
10
Dip each croquette first into the beaten egg, allowing excess to drip off, then roll it in the breadcrumbs, ensuring it is fully coated.
約5 分
調理のヒント： Press the breadcrumbs gently to adhere well.
11
Heat the vegetable oil in a deep pot or Dutch oven to 170-175°C (340-350°F).
約5 分
調理のヒント： Use a thermometer for accurate oil temperature.
12
Fry the croquettes in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
約10 分
調理のヒント： Do not overcrowd the pot, as this will lower the oil temperature.
13
Remove the fried croquettes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
14
Serve immediately while hot.

1人分

栄養情報

21%スコア

カロリー: 582.8kcal
たんぱく質: 20.7g
炭水化物: 37g
脂質: 39.2g
食物繊維: 1.7g
糖類: 9g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover cooked croquettes in an airtight container in the refrigerator.

温め直し

Reheat in an oven or air fryer at 180°C (350°F) until heated through and crispy, about 8-10 minutes.