Croquetas may be Spain's most popular tapa. And for good reason.
Croquteas are small lightly breaded Spanish fritters. The most popular croqueta recipe is croquetas de jamón.
But croquetas can also use other ingredients as a filling such as pollo, atún, papas, or bacalao.
- 4 TBSP Olive Oil
- 4 TBSP Unsalted Butter
- 1 Quart Whole Milk
- 1 Cup Flour
- 1/4 tsp nutmeg
- 12 oz Jamon Serrano, Diced
- 1 Medium Onion, Diced
- 2 Eggs
- 2 Cups Breadcrumbs
- 1 Cup Flour for Coating
- Oil for Frying
- Pinch of Salt
Melt the butter and warm the oil in a medium size pan over medium-high heat. Add the onions and sauté until soft and translucent. Add jamón and lightly sauté 1 minute.
Add the nutmeg and a pinch of salt, not too much because Serrano ham is already salty.
Add the flour and stir continually, until the flour turns a light brown color and a roux is formed. Pour the milk little by little, continually stirring with a whisk until you incorporate the entire amount. It should take about 20 minutes to add it all.
Turn off the heat and let the dough cool a bit. Transfer the filling to a bowl. Let it rest at room temperature then refrigerate for at least 4 hours up to 24 hours.
To make the ham croquettes shape them into little logs, or use a pastry sleeve if you have one, that are approximately 3" long and 1" wide. Repeat until you have all the croquettes done.
Dredge each log in flour on all sides. In a shallow dish, beat the eggs with a little water. Spread breadcrumbs onto shallow dish. Dredge each croquette in the egg mixture, then the breadcrumbs and place on a clean dish.
Fill a heavy pot with enough frying oil to be 2-3 inches deep. Heat to 350°F and fry the ham croquettes in the hot oil and let them cool a few minutes before enjoying!