Small rolls made from a mixture of olive oil, butter, flour, and milk flavored with Serrano ham and deep-fried to crispy perfection. (Although, if you’re like the locals in Spain, you might want to try more adventurous flavors, like mushroom or even chocolate!)
Ingredients for 4 people (40 units):
For the béchamel sauce:
- 100g Serrano Ham
- 100g of all-purpose flour
- 1 small onion
- 1/2 liter of whole milk
- 200-300 ml of beef broth
- 40 ml of olive oil
- Salt
- Nutmeg
For the batter:
- 200g of breadcrumbs
- 3 eggs
- Mild olive oil for frying
How to make
- Finely chop the onion and cut the Serrano ham into small cubes and set them aside.
- Heat the chicken broth in a saucepan over medium heat and keep it warm for later use. In a separate saucepan, heat the milk and set it aside to add to the béchamel sauce.
- In a large frying pan, heat the extra virgin olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent.
- Once the onion is ready, add the diced Serrano ham and sauté lightly. Don’t let it brown too much, as we want to maintain its soft texture and avoid overly strong croquettes. Add all the flour at once and stir vigorously with a wooden spatula.
- Let it cook for about 6-7 minutes, stirring constantly, so the flour toasts slightly and loses its raw taste. Be careful not to burn it, as this will make the croquettes bitter.
- Gradually pour in the hot stock, stirring constantly until the mixture is well combined and forms a thick paste.
- Then, gradually add the hot milk, ensuring it’s fully incorporated before adding more. Cook the béchamel sauce over medium heat until it reaches a smooth and creamy consistency.
- Adjust the thickness by adding a little more milk if needed, and season with a pinch of salt and nutmeg to taste.
- Once the béchamel sauce is ready and has reached the desired consistency, remove it from the heat and transfer it to a tray. Let it cool to room temperature before refrigerating it for at least 2 hours, or until firm.
- When making the croquettes, prepare the breading ingredients by placing the breadcrumbs in a large bowl. Separately, beat the eggs in another bowl.
- Once all the ingredients are prepared, coat the croquettes. To do this, take a portion of the dough with a spoon and, using another spoon or your hands, shape it into a croquette. Then, dip it in the beaten egg and then in the breadcrumbs.
- Press lightly to shape them and ensure the coating adheres well. As you form them, place them on a board so the coating dries slightly, preventing them from opening up while frying. Repeat the process with all the dough until all the croquettes are ready.
- Once the croquettes are shaped, it’s time to fry them: heat plenty of mild olive oil in a frying pan and, when the oil is hot, add the croquettes in small batches. This will prevent them from falling apart or absorbing too much oil. Fry until golden brown and crispy on the outside. Remove the croquettes from the oil and place them on paper towels to absorb any excess grease.
- Once they are all fried, serve immediately, piping hot, to enjoy their best texture, creamy and tasty.