These serrano ham croquettes are a delightful Spanish appetizer that will impress your guests. Made with a creamy béchamel sauce and filled with flavorful serrano ham, these croquettes are then coated in breadcrumbs and deep-fried until golden and crispy. Serve them with a spicy aioli or a tangy tomato sauce for a party-worthy treat.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup finely chopped serrano ham
- 2 cups breadcrumbs
- 2 eggs, beaten
- Vegetable oil, for frying
Directions
- In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1 minute until well combined.
- Slowly pour in the milk, whisking constantly to avoid any lumps. Cook for 2-3 minutes until the mixture thickens and starts to bubble.
- Stir in the nutmeg, salt, and black pepper. Remove the saucepan from heat and let the mixture cool for 10 minutes.
- Once cooled, stir in the serrano ham until well incorporated.
- Transfer the mixture to a shallow dish and refrigerate for at least 2 hours until firm.
- Shape the chilled mixture into small croquettes, about 2 inches long, and roll them in the breadcrumbs to coat evenly.
- Dip each croquette into the beaten eggs, making sure it is well coated.
- Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the croquettes in batches for 3-4 minutes or until golden brown and crispy.
- Remove the croquettes from the oil and let them drain on a paper towel-lined plate.
- Serve hot with a spicy aioli or tangy tomato sauce.
Interesting Facts
Croquettes are believed to have originated in France but have become popular in many countries, including Spain.
Serrano ham is a type of cured Spanish ham made from the hind legs of white pigs.
The creamy béchamel sauce used in these croquettes is a staple in French and Spanish cuisine.
Deep-frying the croquettes gives them a crispy exterior while retaining a creamy filling.