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 porcje
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 łyżeczka nutmeg grated; 0,5 łyżeczka salt; 0,25 łyżeczka black pepper freshly ground; 2 szt. 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 3 godz. 5 min
Porcje: 4
Trudność: Średni
Na porcję: 583 kcal

Informacja o alergenach: może zawierać jaja, gluten i mleko. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

100 gcured ham, finely diced
60 gunsalted butter
60 gall-purpose flour
600 mlwhole milk, warm
0,5 łyżeczkanutmeg, grated
0,5 łyżeczkasalt
0,25 łyżeczkablack pepper, freshly ground
2 szt.egg, beaten
100 gbreadcrumbs, fine
500 mlvegetable oil, for frying

Sprzęt

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

Sposób przygotowania

Krok po kroku

1
Melt the unsalted butter in a large saucepan or skillet over medium heat.
Około 2 min
2
Add the finely diced cured ham to the pan and sauté for 2-3 minutes until lightly crisp.
Około 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.
Około 2 min
4
Gradually whisk in the warm whole milk, a little at a time, ensuring no lumps form.
Około 5 min
Wskazówka kucharza: 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.
Około 7 min
Wskazówka kucharza: The mixture should be very thick, almost like a dough.
6
Stir in the grated nutmeg, salt, and freshly ground black pepper.
Około 1 min
Wskazówka kucharza: 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.
Około 2 godz.
Wskazówka kucharza: 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.
Około 2 min
9
Scoop about a tablespoon of the mixture and gently shape it into an oval or cylindrical croquette.
Około 10 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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).
Około 5 min
Wskazówka kucharza: Use a thermometer for accurate oil temperature.
12
Fry the croquettes in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
Około 10 min
Wskazówka kucharza: 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.

Na porcję

Wartości odżywcze

21%Ocena

Kalorie: 582,8kcal
Białko: 20,7g
Węglowodany: 37g
Tłuszcz: 39,2g
Błonnik: 1,7g
Cukry: 9g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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