Best 2 Serrano Ham Croquettes Recipes

The culinary world invites you on a delectable journey to create the perfect Serrano ham croquettes, a timeless Spanish delicacy. These golden-fried balls of creamy bechamel, enveloped in crispy breadcrumbs, hold a treasure trove of smoky, salty, and savory flavors. As you embark on this culinary adventure, we'll guide you through the art of crafting these tantalizing morsels, ensuring each bite is an explosion of taste and texture. Get ready to transform simple ingredients into extraordinary delights as we unveil the secrets behind the perfect Serrano ham croquettes.

Here are our top 2 tried and tested recipes!

CROQUETTES WITH SERRANO HAM AND MANCHEGO CHEESE

Croquettes with Serrano Ham and Manchego Cheese image

Croquettes are adorned with parsley for these bite-size appetizers.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes about 16

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
1/4 cup finely chopped onion
Coarse salt and freshly ground pepper
7 tablespoons all-purpose flour, plus more for shaping
3/4 cup whole milk
6 tablespoons finely chopped serrano ham
1/3 cup plus 1/4 cup grated Manchego cheese (about 1 3/4 ounces)
3 large eggs
1 1/2 cups fresh breadcrumbs
Vegetable oil, for frying
Fresh flat-leaf parsley sprigs, for garnish

Steps:

Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 cup cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days.
Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 cup cheese in another shallow dish. Scoop tablespoons of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper.
Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.

SERRANO HAM CROQUETTES

Serrano Ham Croquettes image

Serrano ham is part of the Spanish diet and is as common as bacon, if not more. Homemade ham croquettes are easy to make once you get the hang of making the roux and shaping them. Vary flavors and color by substituting for the ham with canned tuna, baked salmon, cooked spinach, or even mashed sweet potato. Croquettes can be frozen after breading and before frying.

Provided by sopenia

Categories Main Dish Recipes Dumpling Recipes

Time 1h3m

Yield 20

Number Of Ingredients 11

Ingredients

½ cup olive oil
2 tablespoons butter
1 small onion, finely chopped
1 cup all-purpose flour
3 ¾ cups milk
¼ teaspoon ground nutmeg
1 ¼ cups chopped Spanish serrano ham
2 teaspoons finely chopped parsley
2 eggs, or more as needed
2 cups bread crumbs, or more as needed
oil for frying

Steps:

Melt olive oil and butter in a large nonstick pot over medium heat. Add onions and stir with a wooden spatula until translucent, about 3 minutes. Add flour and stir to create a thick paste, about 2 minutes. Pour in milk while stirring; it will seem lumpy at first, but it will smooth out to the consistency of mashed potatoes, about 5 minutes. Add nutmeg; keep stirring until a dough forms and starts to pull away from the sides of the pot, about 5 minutes more.
Stir ham into the pot and mix into the dough until well combined, about 2 minutes. Add parsley. Transfer dough into a shallow bowl and allow it to cool.
Place eggs in a bowl and beat. Place bread crumbs in a separate bowl.
Oil the palm of 1 hand; scoop 2 tablespoons of dough into the oiled hand using a silicone spatula. Shape the dough into an oblong capsule. Place the croquette into the bowl with the eggs. Use a fork to transfer it to the bowl with the bread crumbs; roll using fingers to coat well. Transfer to a plate; repeat with remaining dough, placing croquettes side-by-side.
Heat 1 1/2 inches oil in a large skillet over medium heat. Add croquettes to the skillet without crowding and brown on all sides, 6 to 8 minutes. Place on a paper towel to absorb excess oil.

Nutrition Facts : Calories 206 calories, Carbohydrate 15.1 g, Cholesterol 32.8 mg, Fat 13.5 g, Fiber 0.7 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 278.8 mg, Sugar 3 g

Tips:

Use high-quality ingredients, especially the serrano ham. Look for ham that is well-aged and has a deep red color.
Soak the bread in milk before adding it to the mixture. This will help to bind the croquettes together and make them more tender.
Season the mixture well with salt, pepper, and nutmeg. You can also add other herbs and spices to taste.
Be careful not to overmix the mixture. Overmixing will make the croquettes tough.
Form the croquettes into small balls, about 1 inch in diameter. If the mixture is too sticky, you can wet your hands with water to help you form the balls.
Coat the croquettes in breadcrumbs before frying them. This will help them to brown evenly and stay crispy.
Fry the croquettes in hot oil until they are golden brown and crispy. Be careful not to overcrowd the pan, or the croquettes will not cook evenly.
Serve the croquettes hot with your favorite dipping sauce.

Conclusion:

Serrano ham croquettes are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they are always a hit with guests. With a few simple tips, you can make sure that your croquettes turn out perfectly every time.