Croquetas de Jamón
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.
En original oppskrift av Forkin
- Total tid
- 3 t 5 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 583 kcal
Allergeninformasjon: kan inneholde egg, gluten og melk. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
- 100 gcured ham, finely diced
- 60 gunsalted butter
- 60 gall-purpose flour
- 600 mlwhole milk, warm
- 0,5 tsnutmeg, grated
- 0,5 tssalt
- 0,25 tsblack pepper, freshly ground
- 2 stk.egg, beaten
- 100 gbreadcrumbs, fine
- 500 mlvegetable oil, for frying
Utstyr
slotted spoon · shallow dish · deep pot · paper towels · plastic wrap · wire rack · whisk · large saucepan
Fremgangsmåte
Trinn for trinn
- 1
Melt the unsalted butter in a large saucepan or skillet over medium heat.
Omtrent 2 min
- 2
Add the finely diced cured ham to the pan and sauté for 2-3 minutes until lightly crisp.
Omtrent 3 min
- 3
Sprinkle in the all-purpose flour and stir continuously for 2 minutes to create a roux, cooking out the raw flour taste.
Omtrent 2 min
- 4
Gradually whisk in the warm whole milk, a little at a time, ensuring no lumps form.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 7 min
Kokkens tips: The mixture should be very thick, almost like a dough.
- 6
Stir in the grated nutmeg, salt, and freshly ground black pepper.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 2 t
Kokkens tips: 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.
Omtrent 2 min
- 9
Scoop about a tablespoon of the mixture and gently shape it into an oval or cylindrical croquette.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: 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).
Omtrent 5 min
Kokkens tips: Use a thermometer for accurate oil temperature.
- 12
Fry the croquettes in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
Omtrent 10 min
Kokkens tips: 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.
Per porsjon
Næringsinnhold
- Kalorier
- 582,8kcal
- Protein
- 20,7g
- Karbohydrater
- 37g
- Fett
- 39,2g
- Fiber
- 1,7g
- Sukker
- 9g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover cooked croquettes in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) until heated through and crispy, about 8-10 minutes.
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