You’d be forgiven for thinking that the perfectly creamy interior of Spanish croquettes comes from something like cheese or mashed potatoes. The reality might surprise you: it’s actually just a thickened bechamel sauce most of the time (except in the case of vegan croquetas).
The other secret to this Spanish croquettes recipe is time. While it’s tempting to pop them in the fryer right away, make sure to let them chill long enough for the bechamel to hold its shape! Ifnot, the croquetas willfallapart.
Como muchos de vosotros ya sabréis, aunque pensemos muchas veces que la croqueta es un producto que viene de España, en realidad su origen es francés. Podríamos contar una breve historia de las croquetas, pero hoy vamos a extendernos un poco más. Las croquetas son muy populares en España, los Países Bajos y en Sicilia.
Mateo
Croquetas
Ingredients
- 14 ounces (400 grams) Iberian or serrano ham (can substitute prosciutto)
- 7 tablespoons (100 grams) butter
- 1 cup (125 grams) flour, plus extra for rolling
- 6 cups (1.5 liters) wholemilk
- ¾ cup (0.2 liters) chicken stock
- 3–4 eggs
- Nutmeg
- Black pepper
- Salt
- Bread crumbs
Instructions
- Dice the ham into small pieces (the smaller, the better). Set aside.
- Melt the butter in a medium saucepan.
- Add the flour to the butter a little bit at a time. Mixwith a spoon.
- When the butter and flour are totally combined and the mixture has turned golden, add the milk and the stock. Stir for 2 minutes and removefromtheheat.
- Blend the bechamel mixture with an immersion blender until there are no lumps. Fold in the ham, then stir in a pinch of nutmeg and salt and pepper to taste.
- Put the bechamel mixture into a bowl, let it cool, and let chill in the fridge for at least 3 hours or overnight. This step is important as it ensures the croquetas will hold their shape.
- When you’re ready to fry the croquettes, take the bechamel out of the fridge. Shape it into small balls with your hands or with two spoons.
- Sprinkle some of the excess flour onto a plate and roll the balls in it.
- In another bowl, whisk two eggs together. Dip the flour-covered bechamel balls in one at a time and coat with egg. Add more egg as needed if you start to run out.
- Pour the bread crumbs into a third bowl. Roll each ball in the crumbs until fully coated. Nowthey’rereadytofry!