How to Make Ham Croquettes

I still remember my father's 60th birthday. He organised a huge party, invited loads of people, rented a venue, hired a caterer and my grandmother made over 500 croquettes . (She did it over several months and froze them, don't be alarmed).

Yes. Indeed, my grandmother gave him the best gift of his life . To him and to all the people who were invited because, despite all the catering, my grandmother's croquettes are unrivaled. And mine, even less so. So take note, I'm going to give you her recipe.

Iberian ham croquettes

Croquettes are a classic of Spanish cuisine. The dish that never fails , that never goes out of fashion, that everyone likes. It can be filled with all kinds of ingredients and can be used as a side dish, a starter or a main course.

For obvious reasons, we are going to tell you how to make Iberian ham croquettes, although you can use the same recipe for any other filling you like. With a creamy filling and a crunchy exterior, here is the recipe for the best croquettes in the world . Of course, we have adapted it for you because we thought that my grandmother's explanations: a splash of milk, a few spoonfuls of flour, a splash of oil... were not clear enough.

Ingredients for the Iberian ham croquettes recipe (2 people):

• 100 grams of Iberian ham in cubes
• 1 onion (optional)
• 50 grams of flour
• 500 ml of milk
• Extra virgin olive oil (butter can also be used, but in our case we prefer EVOO)
• 2 eggs
• Breadcrumbs
• Salt to taste

Step by step:

2. Prepare the bechamel. In a large frying pan, heat a little olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the Iberian ham and sauté for a few more minutes.

Next, add the flour and stir well to mix it with the oil. Cook the flour for a few minutes to remove its raw taste. Heat the milk and gradually add it to the mixture while stirring constantly to prevent lumps from forming . Cook the bechamel over low heat for about 15-20 minutes, or until it has the desired consistency.

If you want a more liquid consistency, you should add a little more milk and, on the other hand, if you want a denser croquette, you can add a little more flour. It depends on what you prefer. The same with the onion, it is an optional ingredient that will give it an extra touch of juiciness.

3. Let the bechamel cool. Once the bechamel has the desired consistency, remove it from the heat and let it cool completely . You can leave it in the fridge for a few hours or even overnight.

If you have made a very liquid bechamel because you prefer that texture, you can freeze it a little before shaping it so that it can be handled easily.

4. Form the croquettes. When the bechamel is completely cold, you can start forming the croquettes. Take a small amount of bechamel with a spoon, form a ball or cylinder with your hands and then coat the croquette in beaten egg and then in breadcrumbs. Repeat this process until you have formed all the croquettes.

My grandmother used two spoons so as not to get her hands dirty. Although it is more cumbersome, it is cleaner and the results are much prettier. Just in case you want to impress your guests.

5. Fry the croquettes. Heat plenty of olive oil in a frying pan and, when it is very hot, add the croquettes. Fry them until they are golden and crispy on all sides. Then, remove them from the oil and place them on kitchen paper to remove the excess oil.

Can you make chorizo ​​or salami croquettes?

Yes, you can prepare this recipe for croquettes with chorizo ​​or salami instead of ham. You can make croquettes with whatever you like : cheese, shrimp, farinato, tuna, egg... Just follow the same steps in the recipe but using chorizo ​​or salami instead of Iberian ham. Remember to adjust the cooking times according to the type of sausage you use. This is an excellent way to vary the recipe and experiment with different flavours.

Extra tips for preparing ham croquettes:

• For this ham croquettes recipe, we recommend using high-quality Iberian ham to get the best flavour. You can use the small cubes we have on the website or, if you have a leg at home, use the meat that is closer to the bone. It is tougher but has much more flavour, which makes it perfect for this dish.
• Make sure the bechamel is cold before forming the croquettes. This will make the process easier and prevent the croquettes from falling apart when frying.
• If you have a very liquid bechamel , freeze it before forming the croquettes so you can handle it easily.
• If you're on the liquid croquette team, apart from freezing them so you can shape them, you can also double-coat them so you can fry them without them breaking. It will be a real explosion of flavour.
• If you prefer a more intense flavour , you can add a little paprika to the bechamel while it is cooking.
• To make croquettes with ham and any other ingredients. While you're at it, make lots and freeze them ready to fry. You'll have a delicious dish in five minutes.
• If you want to give your ham croquettes an extra touch, you can add a thin slice of Iberian ham once they are fried and plated. The fat of the ham will melt with the heat of the croquette, fusing into an unbeatable bite.

Ideas for Other Fillings for Croquettes:

Although ham croquettes are one of the most typical, along with chicken and stew croquettes, nowadays you can find croquettes of all flavours. Try making them in different flavours, such as truffle cheese , and enjoy all the possibilities of this wonderful dish.