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Croquettes (croquetas)
Croquettes (croquetas)
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Prep Time:
95 minutes
Cook Time:
15 minutes
Total Time:
110 minutes
Delicious and simple Spanish treats.
Ingredients:
  • 2 hard-boiled eggs, peeled, chopped
  • 250.00 ml shredded jamon*
  • 2 eggs
  • Plain flour
  • 250.00 ml dried breadcrumbs
  • Spanish olive oil, to deep-fry
  • 1 onion slice
  • 2 sprigs flat-leaf parsley
  • 4-5 black peppercorns
  • 1 bay leaf
  • 300ml milk
  • 20g (1 tbsp) unsalted butter
  • 25g plain flour
Instructions:
  • In a saucepan, combine onion, parsley, peppercorns, bay leaf, and milk. Heat until just below boiling point. Transfer the mixture to a heatproof jug and let it sit for 15 minutes to infuse.
  • Begin by washing the saucepan thoroughly before gently melting the butter over low heat. Incorporate the flour and cook while stirring for 1-2 minutes. Strain the infused milk into the saucepan, removing any solids, then continue to cook over low heat, stirring, for 2-3 minutes until the mixture thickens. Finally, season to taste and allow it to cool.
  • Combine the bechamel sauce, boiled eggs, and jamon in a bowl, then shape the mixture into approximately 10 short, sausage-shaped croquettes using your hands.
  • Gently whisk the eggs with 2 tablespoons of water in a small bowl. Place flour and breadcrumbs in separate small bowls. Coat each croquette in flour, then dip in the egg mixture and breadcrumbs, followed by a second round of egg mixture and breadcrumbs. Chill in the fridge for around 30 minutes.
  • Heat oil in a frypan halfway up the sides. Test the temperature by dropping a cube of bread - it should turn golden in 1 minute. Fry croquettes until golden, in batches if needed.

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