Croquettes with ham - Croquetas de Jamón

Croquetas is a common tapa or a starter. There are many varieties; tuna, kabeljo/torsk- shrimp, mushrooms, chicken, ham and ostkroketter, just to name a few options.

The recipe below is skinkkroketter, one of my favorites.

Croquettes with ham - Croquetas de Jamón

Ingredients, about 20 small croquettes or 10 more:

Filling:

• tablespoons oil
• 4 tablespoons flour
• 100 grams of finely chopped Spanish ham - Jamón Serrano . (Also works with regular smoked ham,
  but the Spanish, air-dried taste the best.
• 2 cups ham or chicken broth
• 2.5 cups milk
• 2 tablespoons finely chopped parsley
• Salt and pepper

For frying:

• 4 tablespoons flour, seasoned with salt and pepper
• 1 egg, beaten
• 5 tablespoons bread crumbs
• Oil

Here's how:

1. Heat the olive oil for the filling in a saucepan. Add the flour and let it cook, stirring without color.
2. Add the chopped ham.
3. Pour in broth and milk gradually while stirring.
4. Cook over low heat until it becomes a thick, smooth sauce.
5. Add the chopped parsley and season with salt and pepper.
6. Pour the sauce into a bowl and cover. Let the mixture rest in refrigerator for at least three hours, preferably overnight.
7. When the mixture is rested, and hardens. Pour into flour for frying on a plate, the beaten egg on another plate and the breadcrumbs on a third.
8. Shape the mixture into oblong finger-like (slightly thicker than a finger) croquettes, see photo above.
9. Scroll kroketten first in flour, then in the beaten egg and finally in the breadcrumbs. Make sure the surface is thoroughly covered with bread crumbs.
10. Pour plenty of oil in a frying pan with high edges, oil should cover the croquettes, or better still, use a deep fat fryer. When oil is hot you put into croquettes, not too many at a time and deep fry until they are golden brown and had a crispy surface.
11. Let croquettes drain on a paper towel and serve immediately.

The recipe was first published: 2001-08-31

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