Spanish Croquettes are some of my favorite dishes, however as I don’t eat meat anymore I prefer spinach or mushrooms. The ham and meat croquettes were great when I did eat them.
- 200 gr. of smoked ham (tiny cubes)
- 2 cups of fine Breadcrumbs (grated bread)
- 3 or 4 Tbsp of flour
- 2 Eggs well beaten
- 40 gr. of butter
- 3/4 liter of cold milk
- 1 liter Oil
Instructions - How to Make
- Melt the 2 tbsp of oil and the butter in a pot and then over a low flame, add the flour, mixing well with a wooden spoon to form a roux.
- When the roux turns yellows slowly add the cold milk (always stirring), a little salt and a pinch of nutmeg.
- Let everything thicken over a low heat, stirring constantly with the wooden spoon to avoid lumps. Continue stirring until the roux leaves the sides of the pot (nowadays, cooks use hand mixers or beaters).
- While stirring add the pieces of ham so they are incorporated throughout the roux by the stirring.
- Let it stand at least 2 hours until it cools.
- Once the roux is cold, make the croquettes using a tablespoon to take the portion from the pot and shape it with your hands.
- Place the 2 well beaten eggs in a bowl and in another bowl place the finely grated bread.
- Coat each croquette with the bread crumbs, then dip into the eggs and again into the grated bread and fry them in very hot and deep oil (6 pieces at a time).
- Let them rest on paper serviettes to drain off the oil.