Authentic home cooking from Spain, with US measurements. 
Ham Croquettes
I use skim milk to make these croquettes, but you can use any milk you like. The amount is also a bit approximate—I like them to be very soft, so I sometimes add a little more milk if needed.
Ham Croquettes
I use skim milk to make these croquettes, but you can use any milk you like. The amount is also a bit approximate—I like them to be very soft, so I sometimes add a little more milk if needed.
Open in Cookpad AppSteps
- 1
Sauté the onion, finely chopped, in a pan. Chop the ham and add it to the pan once the onion is soft and translucent, but not browned. (Add a pinch of salt and stir constantly.)
- 2
You can shape the croquettes round or oval. My grandmother made them oval, and I cook them the same way!
- 3
Add the flour and stir for a bit. Before it browns, pour in the milk.
- 4
Stir constantly with a whisk to prevent sticking and lumps.
- 5
Add a little grated nutmeg. When the mixture forms a dough and pulls away easily from the pan, it's ready. (You can check this with a spatula.)
- 6
Remove from heat and transfer the dough to a plate. Cover with plastic wrap to prevent a crust from forming. Let it cool before shaping the croquettes.
- 7
Once the dough is cool, shape it into croquettes. Dip each one in beaten egg, then coat with breadcrumbs.
- 8
Heat plenty of oil in a pan and fry the croquettes until golden brown.
- 9
If you don't want to fry them all at once, you can freeze the uncooked croquettes.
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