Spanish Croquetas
- READY IN 4 hours
Croquetas are a popular tapa in Spain and you will find them coming in many variations from kitchens at your neighborhood bar to your typical Spanish home.
Ingredients
Directions
- Melt your butter in a medium pot over medium heat. Add the onion and garlic and sauté for a couple minutes to soften up.
- Next, add the ham and sauté for 30 seconds, stirring frequently.
- Add the flour and stir until incorporated. Continue cooking the ‘roux’ until it is golden brown in colour while stirring frequently.
- Add about 1/2 cup of the milk while whisking. Continue whisking until smooth and lump free.
- Continue whisking and add the remaining milk slowly. Whisk, whisk, whisk until the mixture is lump free and simmering.
- Adjust the heat to low and continue simmering the mixture for about 10 minutes while stirring frequently. Stirring is the key…
- Transfer the cooked mixture to a buttered casserole dish, cool, cover with wrap and place in the fridge for at least 4 hours or do this step the day before and leave it overnight.
- Once chilled, all you have to do is portion into 1 – inch ‘logs’. Now working with 3 or 4 croquetas at a time toss in flour, then dip in egg wash and then toss in breadcrumbs.
- Fry immediately in 350 degree oil or freeze in a single layer to be cooked another day.
You can also bake from frozen. 375 degrees for 10 minutes…turn half way through. Enjoy!
- Melt your butter in a medium pot over medium heat. Add the onion and garlic and sauté for a couple minutes to soften up.
- Next, add the ham and sauté for 30 seconds, stirring frequently.
- Add the flour and stir until incorporated. Continue cooking the ‘roux’ until it is golden brown in colour while stirring frequently.
- Add about 1/2 cup of the milk while whisking. Continue whisking until smooth and lump free.
- Continue whisking and add the remaining milk slowly. Whisk, whisk, whisk until the mixture is lump free and simmering.
- Adjust the heat to low and continue simmering the mixture for about 10 minutes while stirring frequently. Stirring is the key…
- Transfer the cooked mixture to a buttered casserole dish, cool, cover with wrap and place in the fridge for at least 4 hours or do this step the day before and leave it overnight.
- Once chilled, all you have to do is portion into 1 – inch ‘logs’. Now working with 3 or 4 croquetas at a time toss in flour, then dip in egg wash and then toss in breadcrumbs.
- Fry immediately in 350 degree oil or freeze in a single layer to be cooked another day.
You can also bake from frozen. 375 degrees for 10 minutes…turn half way through. Enjoy!
- PREP 40 mins
- COOK 20 mins
- READY IN 4 hours
Variations
Change it up by skipping the ham and manchego and add 1 cup shredded smoked cheddar instead.
