Hi all. Here’s my first recipe in the blog. Spanish Iberico Ham croquetas is a fantastic idea for tapas at home. I’ve to say that everyone has their own recipe in Spain. I am based on Boston MA and here’s mine. We’re now producing this recipe for retail selling. Let me know if you try the recipe.
INGREDIENTS
- 1 onion
- 1/2 pound iberico ham chopped
- 4 oz.butter
- 14 oz. iberico ham broth
- 20 oz. milk
- 1 cup flour
- pinch of salt
- pinch of nutmeg
- olive oil(for deep frying)
- eggs (for breading)
- breadcrumbs (for breading)
PREPARATION
- Melt the butter in a saucepan and sauté onion finely chopped and iberico ham for about 5 minutes at low-medium temperature
- Meanwhile, heat milk, cream and iberico ham bones (if have it) to warm both liquids(we need these two liquids warm to make the béchamel). DO NOT BOIL.
- Add the flour to the saucepan slowly with the onion and iberico ham, and stir everything with a wood spoon until the flour is well mixed. The flour needs to get fried enough.
- Add the milk/cream mix , little by little, to the saucepan, stirring constantly. Don’t stop until a thin cream is being visible.
- Stir for about 10 minutes in a medium-low temperature ( we can’t stop stirring during these 10 minutes)
- Add pinch of salt (usually it doesn’t need too much because of the iberico ham is cured with salt) and pinch of nutmeg.
- Poured bechamel into a glass tray, cover with plastic wrap and chill until next day in the fridge
Next day
- Beat 2 or 3 eggs in a bowl and put bread crumbs in another bowl
- Roll mixture croquettes into oval shape. You can also use an ice cream scoop and make balls instead.
- Roll croquette into beaten eggs and then into breadcrumbs to coat well
- Transfer to a parchment paper baking sheet and repeat with remaining bechamel mixture
- Heat olive oil in a pan or deep pot (small so you don’t use a lot) over medium-high heat and fry croquettes in batches until golden brown
- Transfer to a paper towel to drain the excess of oil
- Serve hot and enjoy!!!
