Creamy iberico ham croquetas

Here's a traditional Spanish tapas that's actually easy to make at home! Thanks to this recipe and the olive oil from Spain that you fry them in. Try this out for yourself and see how our recipe will give you croquettes that are crunchy on the outside and soft on the inside! Yum!

I got a lot of potatoes (the Kita Akari variety) as a gift.It's not runny like cream croquettes, so it's easy to form. I recommend you use the dense and fluffy "Kita Akari" potatoes from Hokkaido. If you'd like, it's also good to add bacon and tuna during Step 2! Recipe by Umemikkii

This was my favorite dish that I used to eat often growing up.Serve with Worcestershire sauce. You could also add cheese to the filling. Recipe by STELLA

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.

We collect acorns as pig food and raise our own piggies and cure our own hams: parma, prosciutto, serano, and smithfield, airdry till salty and tasty, then shave it thin, 1/16” or thinner.Croquettes are made with shaved ham, fried with flour in olive oil, milk and chicken broth added, with eggs and spices to make bechamel sauce, rolled in flour and bread crumbs.

I've found several recipes for cream croquettes here, even tried making a few, but I've had to make my own since I've had to make way too many adjustments to the existing recipes I've found to accommodate our tastes. 🇯🇵🦀

I wanted to make croquettes with the satoimo that I bought (quite normal, eh?). Using leftover ham and cheese sounds cheap, but it's actually really tasty! It's also good served with sauce, but it goes perfectly with mayonnaise, so I also recommend this to mayonnaise-lovers!＊Don't forget the ham & cheese if you're a mayonnaise-lover! These are tasty even after they've been microwaved. Recipe by Miroku

Milk and mayonnaise flavor with cream cheese filling.Please add your favorite vegetables. These'll taste better if you use the easy-melting variety. Recipe by commeline

I created this dish to bring out the flavors of the ingredients.Be careful not to break the croquettes when flipping them over. The minimal ingredients makes this a quick and affordable dish. Recipe by Niringo

Please cook a double portion of the cream stew and use half for these yummy creamy croquettes for your next meal. You will have fun twice with one process🤩

This is filling and full of flavor.Make small croquettes for bentos from any leftover beef and potato mixture. For 4 servings. Recipe by Riako mama

I made these for my husband, who likes to turn leftover kabocha squash salad into croquettes.After putting the croquettes in the frying oil in Step 4, don't poke them around immediately with your chopsticks. For 5 croquettes. Recipe by Sorara82

Delicious croquettes with the natural sweetness of kabocha.Make a lot and use leftovers for the lunch box the next day.The color of the breadcrumbs you make at Step 1 is going to be the color of the croquettes.They look pretty when they are shaped roundly. Recipe by Mimibuchi

This is my mother's recipe. It's sooo good.Be sure to use raw onions! They add a nice crispy texture. Stir fry the bacon and ham to bring out their flavor.When dipping the croquettes in flour, egg and breadcrumbs, hold them gently. If they fall apart, so will your heart.Don't despair though, just re-form it and try again! For 8 croquettes. Recipe by clot

It's based on tips I saw on TV.I assure you really, it's foolproof!Water from boiling maitake mushrooms = boosts the umami of crabmeat. Aluminum foil cups = shapes the filling. Also a good heating conductor. Toothpick = allows steam to escape, preventing any bursting. That's what I heard.You can also use shrimp instead of crabmeat Try adding the shrimp before adding white wine in step 1. For 2 to 3 servings. Recipe by Satokan

This time of year I get sick of ham and turkey, this is something different and my oldest son will eat these up

#GoldenApron23

I wanted to use up some crab meat.When adding the flour and milk to the pan, keep on stirring constantly. This way, you can avoid the sauce from burning or forming lumps.I divided the filling into 8 portions, but they are easier to fry if you form them into small shapes, and are less liable to burst in oil. In addition, if you fry the croquettes after breading them while the filling is still cold, they're also more likely to burst in the oil. So let them warm up at room temperature after coating them. You only have to fry the croquettes very briefly. For 8 croquettes. Recipe by Minrin

It's been a long time since I cooked homemade croquettes!With a slight variation I was able to make it very creamy.The key is to boil the potato as a whole, and to check the firmness after adding fresh cream. Don't forget to taste to see how delicious it is! Recipe by juripin

My husband's favorite dish is cream croquettes, but I never used to be too fond of them, so reluctantly experimented with them. After coming up with a delicious way of making them, they're one of my favorites, too!Make a thick batter. Chill well and remove any air pockets. If it's too sticky to form, use a little oil. Make sure the breadcrumbs are fine and evenly coated. Deep-fry in 355°F/180℃ oil. You could put anything inside! Adjust so that the ingredients will be about 230 to 250 g. Recipe by Rimuyuramanma

Since I had a lot of potatoes at home, I decided to make croquettes.Make sure to mash and season the potatoes well. Recipe by Buppi-

I either make much too little, or much too much mashed potato for a meal. Here's what you can do if you happen to have extra mashed potato.

This year Valentines Day falls on a weekday, and my boyfriend hates chocolates, and I was at a loss for what to do... So I figured, why not make croquettes?! lol. It took a lot of effort to make fried food on a weekday, but I gave it my all! My boyfriend was happy with the end result These croquettes were made with spring in mind. I was actually going to make them with broccolini, but they were sold out that day, so I used broccoli instead...You can use both the stems and florets of the broccoli. Using 50 g each of the stems and florets of the broccoli will improve the color and texture of the croquettes. Recipe by ochikeron

I wanted to come up with an easy recipe to enjoy plenty of these crispy croquettes.Step 3: if you are using milk only, it's 4 to 5 tablespoons. Make sure to test softness while adding to the mixture. Recipe by EnjoyKitchen

So good, so easy, such a great way to make leftovers completely new and delicious!

I got many butternuts at my garden! So I'm thinking about how to make good recipes with butternut squash. It's so sweet when frying!

I wanted to make cream croquettes easily. These have a different yet still delicious flavor compared to potato only or bechamel sauce only croquettes.If you want croquettes that are a little bit more floury, increase the amount of potatoes used. If you like creamier croquettes, increase the amount of milk. (You can increase it to 120 to 130 ml and still form the croquettes. Coat with plenty of flour, then coat right away with egg and breadcrumbs. If you just can't form them though, put the filling in the refrigerator or freezer for a while until it stiffens up, then form it. Try forming it into small croquettes, which will be easier to handle.) For 8 croquettes. Recipe by Masacchi