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Ham croquetas
Published: December 19, 2014 at 2:32 PM
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makes about 30-35
Total time: 45 mins
+ chilling
A star rating of 5 out of 5.3 ratingsRate
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Bite-sized balls of deliciousness. These little Spanish tapas make excellent nibbles. Filled with manchego and ham, this simple-to-follow recipe makes them an easy treat
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Try our croquetas recipe then check out our patatas bravas, Spanish tortilla, gildas and more Spanish recipes. Plus, find plenty more tapas ideas.
Ingredients
Nutrition
-
150g serrano ham
chopped into small pieces
-
1 bay leaf
-
75g butter
-
75g plain flour
-
500ml whole milk
-
50g manchego
grated
-
a grating nutmeg
-
2 eggs
beaten
-
100g dried breadcrumbs
-
groundnut oil
for deep frying
Nutrition: per serving
- kcal107
- fat8g
- saturates0g
- carbs5.1g
- sugars0g
- fibre0.1g
- protein3.5g
- salt0.3g
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Method
-
step 1
Heat a non-stick pan and fry the ham and bay leaf gently until any fat has melted off the ham, then scoop it out leaving the fat behind.
-
step 2
Add the butter to the pan and, when it has melted, stir in the flour to make a thick paste.
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step 3
Gradually stir in the milk until you have a smooth sauce.
-
step 4
Add back the bay leaf and ham and simmer over a low heat for 10-15 minutes. Add the cheese and stir until melted, then add a good grating of nutmeg and season really well.
-
step 5
Scoop into a tray or dish, cool, then chill completely in the fridge. (This can take 2-3 hours, or you could do it the day before.)
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step 6
Scoop out large teaspoonfuls of the mix and roll each into balls about 3cm across.
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step 7
Put the beaten egg on one plate and breadcrumbs on another. Roll the balls in the egg then the crumbs. Repeat so you have a double layer of egg and breadcrumbs.
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step 8
Fill a pan no more than ⅓ full with oil and heat to 180C (or until a cube of bread browns in around 30 seconds), then deep fry the balls in batches for 2-3 minutes until crisp and golden. Scoop out and drain on kitchen paper (you can keep cooked croquetas warm in a very low oven).
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A star rating of 5 out of 5.3 ratings
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