CROQUETAS WITH SERRANO HAM - CLASSIC SPANISH TAPAS
Starter
Discover how to make the famous croquetas with Serrano ham. With a crunchy crust and a melty bechamel sauce inside, you'll love this classic Spanish dish! We visited "Le bistrop de Picador" in Bordeaux, France, where the chef shared his secret recipe. Follow our step-by-step guide below ↓↓
Ingredients
For the breadcrumbs:
- Breadcrumbs
- 2 eggs
- A little milk
Materials
- saucepan, mixing bowl, frying pan, paper towels
Preparation
Step 1:
In a saucepan, infuse the milk with the Serrano ham over medium heat, without bringing it to a boil.
Step 2:
In another saucepan, melt the butter.
Step 3:
Add the flour, stir, and cook for 3 minutes.
Step 4:
Remove from heat and pour the milk and Serrano ham mixture into the butter. Mix well.
Step 5:
Blend lightly to keep some pieces of Serrano ham.
Step 6:
Return the pot to medium heat and stir in a figure-eight motion until it thickens. Taste and add salt as needed. You'll know it's ready when it pulls away from the bottom.
Step 7:
Transfer the croqueta mixture to a rectangular dish, not too deep. Cover with plastic wrap to prevent a crust from forming and let it cool on the counter. Then refrigerate for 30 minutes to firm up.
Step 8:
After chilling, scoop out small portions with a spoon and coat them in breadcrumbs.
Step 9:
With your hands, take a portion of the batter and roll it into a cylinder.
Step 10:
Beat the 2 eggs and add a splash of milk. Dip the croquetas in this mixture, then coat them again with breadcrumbs before frying.
Step 11:
Heat the oil to a high temperature, being careful not to burn yourself. Fry the croquetas until golden brown and crispy.
Step 12:
Once cooked, remove the croquetas from the oil and let them rest on paper towels before serving. Your croquetas are now ready for a Spanish-style aperitif! Serve with a good white wine and some salad leaves, and enjoy!
You may like
2025-01-17T10:17:01Z