Best Serrano Ham Croquettes Recipes

CROQUETTES WITH SERRANO HAM AND MANCHEGO CHEESE

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.

CROQUETTES WITH SERRANO HAM AND MANCHEGO CHEESE

Steps:

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

SERRANO HAM CROQUETTES

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.

SERRANO HAM CROQUETTES

Steps:

• Boil your potatos until tender and ready to mash. about 15-18 minutes then mash. Once You're happy there are no lumps beat the butter into the mashed potato with a wooden spoon or a sturdy metal whisk then do the same with a small splash of milk, season well and stir thoroughly again. Allow to cool for half an hour.
• Meanwhile chop your ham finely and Fry with the garlic for around 5 mins in the olive oli on a medium heat then stir into your mash along with salt and pepper, the chopped parsley and basil.
• Once cooled beat the eggs in a dessert bowl and spread a dinner plate with the breadcrumbs. Form a croquette, which should be a sausage shape about the length of your little finger and a good inch in diameter. Dip this in the egg and roll it around in the breadcrumbs to coat evenly then transfer to a good sized, buttered or non-stick baking tray. Repeat this step until you run out of potato. Don't be afraid to use another egg or some more crumbs if you feel you're getting too low.
• Put your croquettes in the fridge to set for a further minimum 30mins. This step is vital if you don't want them to break up when cooking. Heat your oven to 200 degrees C.
• Traditionally these croquettes are fried in olive oil over a medium heat until golden all over and hot through. Feel free to do this but I prefer to bake in the oven for 20-25mins turn once or twice during cooking to ensure an even colour.