Spanish ham Croquetas
My croquetas are not potato based but bechamel sauce. This is a Spanish recipe and work well for freezing. You can eat them cold or hot once cooked. May seem laborious recipe but one that will impress. And also handy as a quick dinner to keep in the freezer.
Spanish ham Croquetas
My croquetas are not potato based but bechamel sauce. This is a Spanish recipe and work well for freezing. You can eat them cold or hot once cooked. May seem laborious recipe but one that will impress. And also handy as a quick dinner to keep in the freezer.
Cooking Instructions
- 1
Melt butter in a fryingpan
- 2
Add flour while on a low heat. Quantities are approximate as I add as much as the butter absorbs. When the mixture stops sticking to the pan I consider it ready as for bechamel sauce but I add a bit more flour to make sure is thick enough to shape the croquetas.
- 3
Add the milk slowly specially at the beggining making sure it doesn't clump. Stir well
- 4
Add a pinch of salt and the dissolved cornflour dissolved in some milk. Let the sauce bubble a bit while it thickens
- 5
Add ham. (or your desired filling. My mum used to use chicken meat. I use serrano ham, crabmeat...) and mix
- 6
Let mixture cool in the fridge for a couple of hours until you're ready to shape croquetas
- 7
Prepare 1 bowl with breadcrumbs 1 bowl with beaten egg and two spoons to start shaping mixture
- 8
With the two spoons shape a bullet of the mixture
- 9
Pass bullet shapes of bechamel mix to beaten egg bowl. Máx three at a time
- 10
Coat them after with breadcrumbs
- 11
They are ready to deep fry in plenty hot oil. Or to freeze as I do for later use
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