Enjoy these crispy Spanish croquettes with some lovely tomato chili relish. They are perfect for canapes at a party or a relaxed starter or appetizer for dinner. With a lovely crispy coating and a creamy filling, you can’t go wrong.
Originally these are from France where they were made from potato, however Spain made them their own by giving them a creamier filling with Spanish hams. Serve them with a dip to add more flavor.
Spanish Ham Croquettes
- 75 grams Butter
- 200 grams Plain Flour sieved
- 500 milliliters Full Fat Milk
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Nutmeg
- 75 grams Breadcrumbs fresh
- 50 grams Serrano Ham chopped finely
- 50 grams Chorizo chopped finely
- 50 grams Crumbed Ham chopped finely
- 1 bunch Parsley chopped finely
- 75 grams Plain Flour sieved
- 2 medium Eggs beaten
- 100 grams Panko Breadcrumbs fresh
- 50 grams Sesame Seeds
- 100 milliliters Olive Oil
- Melt the butter in a saucepan. Whisk in the flour slowly and once incorporated cook for 5 minutes until the taste of raw flour has left.
- Whisk in the milk slowly until you have a very thick white sauce. Taste and season with salt, pepper and nutmeg.
- Stir in the breadcrumbs, the three hams and parsley. Place in the fridge to chill for 3 hours until the mixture feels thicker and easier to handle.
- When ready, form the croquettes into cylinder shapes or any shape you want.
- Mix the breadcrumbs with the sesame seeds.
- Put the flour, beaten eggs and the breadcrumb mixture in to three separate bowls.
- Roll the croquettes in the flour, then the egg, then the breadcrumb mixture. Roll them a second time in the egg and breadcrumbs.
- You can either freeze them at this stage, place them in the fridge for later or fry straight away.
- Heat the oil in the deep fat fryer or frying pan and cook your croquettes in small batches until golden brown. Place the cooked croquettes on some kitchen paper to drain off the excess oil.
- Serve with some tomato chili relish or your favorite dips.