📝 About This Recipe
Inspired by the classic Spanish 'Croquetas de Jamón,' these bite-sized delights are the ultimate kid-friendly comfort food. Each golden-brown nugget features a velvety, creamy béchamel center packed with savory ham and gooey melted cheese, encased in a shatteringly crisp breadcrumb shell. They are perfectly sized for little hands and offer a sophisticated yet approachable flavor profile that parents will love just as much as the kids.
🥗 Ingredients
The Creamy Filling
- 4 tablespoons Unsalted butter (high quality)
- 1/2 cup All-purpose flour (sifted)
- 2 cups Whole milk (warmed slightly)
- 1.5 cups Cooked ham (finely minced)
- 1 cup Mild cheddar or Gruyère (finely shredded)
- 1/8 teaspoon Nutmeg (freshly grated)
- to taste Salt and Pepper (go light on salt as ham is salty)
The Breading Station
- 1/2 cup All-purpose flour (for dredging)
- 2 Large eggs (beaten with a splash of water)
- 1.5 cups Panko breadcrumbs (for extra crunch)
- 2 cups Vegetable oil (for shallow frying)
Honey-Mustard Dipping Sauce
- 1/4 cup Mayonnaise
- 1 tablespoon Yellow mustard
- 1 tablespoon Honey
👨🍳 Instructions
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1
In a medium saucepan over medium heat, melt the butter until it begins to foam slightly.
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2
Whisk in the flour to create a roux. Cook for 2 minutes, stirring constantly, to remove the raw flour taste without browning the mixture.
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3
Slowly drizzle in the warm milk, whisking vigorously to ensure no lumps form. Continue cooking until the sauce thickens into a very dense béchamel (thicker than a standard gravy).
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4
Stir in the finely minced ham, shredded cheese, and nutmeg. Season with a pinch of pepper and salt if needed.
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5
Spread the mixture into a shallow baking dish, cover the surface directly with plastic wrap (to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely firm.
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6
Once chilled, prepare three bowls: one with flour, one with the beaten eggs, and one with the Panko breadcrumbs.
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7
Scoop a tablespoon of the chilled dough and roll it into a small cylinder or ball about the size of a walnut.
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8
Roll the ball in flour, dip it into the egg wash, and finally coat it thoroughly in the Panko breadcrumbs, pressing gently to adhere.
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9
Repeat until all the mixture is used, placing the formed croquettes on a parchment-lined tray.
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10
Heat about 1 inch of vegetable oil in a heavy skillet to 350°F (175°C). Use a thermometer to ensure the oil isn't too hot, which would burn the outside before the inside melts.
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11
Fry the croquettes in batches for 2-3 minutes, turning occasionally, until they are an even golden-brown color.
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12
Remove with a slotted spoon and drain on a wire rack or paper towels. Let them rest for 3 minutes before serving—the centers will be very hot!
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13
While resting, whisk together the mayonnaise, mustard, and honey in a small bowl to create the dipping sauce.
💡 Chef's Tips
Mince the ham very finely so the croquettes hold their shape and are easy for kids to chew. Chilling the dough is mandatory; if the mixture is too warm, the croquettes will fall apart in the oil. Use a 'wet hand/dry hand' technique when breading to keep your fingers from getting coated in dough. If you want to make these ahead of time, you can freeze the breaded (unfried) croquettes for up to a month. Avoid overcrowding the pan while frying, as this drops the oil temperature and leads to greasy croquettes.
🍽️ Serving Suggestions
Serve with the Honey-Mustard dip provided in the recipe for a sweet and tangy contrast. Pair with a side of steamed broccoli or carrot sticks to add some color and nutrients to the plate. Offer a small bowl of mild applesauce for a classic fruit-and-pork flavor combination. Serve alongside a simple cucumber salad with a light vinaigrette to cut through the richness. A cold glass of milk or diluted apple juice makes for the perfect kid-friendly beverage pairing.