📝 About This Recipe
These iconic Spanish fritters are the gold standard of tapas, boasting a shatteringly crisp exterior that gives way to a silky, velvet-smooth béchamel center. Infused with the salty depth of aged Serrano ham and a hint of nutmeg, they represent the heart of Spanish comfort food found in every bustling market from Madrid to Seville. Mastering the art of the thick, luscious roux is the secret to creating these addictive, bite-sized treasures that melt in your mouth.
🥗 Ingredients
The Béchamel Base
- 6 tablespoons Unsalted butter (high quality)
- 3/4 cup All-purpose flour (sifted)
- 2 cups Whole milk (warmed slightly)
- 150 grams Serrano ham (finely minced)
- 1 piece Small shallot (very finely minced)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper (be careful with salt as ham is salty)
The Breading Station
- 1/2 cup All-purpose flour (for initial dredging)
- 3 pieces Large eggs (well beaten)
- 1.5 cups Fine breadcrumbs (Spanish style or Panko pulsed fine)
- 2-3 cups Neutral oil (for frying (grapeseed or sunflower))
For Serving
- 1 sprig Fresh parsley (finely chopped for garnish)
- 1 piece Lemon (cut into wedges)
- 1/2 cup Garlic Aioli (optional for dipping)
👨🍳 Instructions
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1
In a medium saucepan or skillet, melt the butter over medium-low heat. Add the minced shallot and sauté for 2-3 minutes until translucent but not browned.
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2
Stir in the finely minced Serrano ham and cook for another 2 minutes to allow the fat from the ham to render and flavor the butter.
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3
Add the flour to the pan. Whisk constantly for 3-4 minutes to cook out the 'raw' flour taste. The mixture should look like a thick, sandy paste (a roux).
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4
Gradually begin adding the warm milk, about 1/4 cup at a time. Whisk vigorously after each addition to ensure a smooth consistency without lumps.
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5
Continue cooking the béchamel over medium heat for 8-10 minutes. The mixture is ready when it is very thick and starts to pull away from the sides of the pan when you stir it.
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6
Season with the freshly grated nutmeg and a pinch of pepper. Taste before adding salt, as the Serrano ham provides significant saltiness.
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7
Spread the dough into a greased shallow baking dish. Press plastic wrap directly onto the surface of the dough to prevent a skin from forming. Refrigerate for at least 4 hours, or ideally overnight.
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8
Once chilled and firm, use a spoon or small cookie scoop to portion the dough into walnut-sized balls. Roll them between your palms into small cylinders or 'corks'.
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9
Set up your breading station: one bowl of flour, one bowl of beaten eggs, and one bowl of breadcrumbs.
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10
Dredge each croqueta lightly in flour, then dip into the egg wash, and finally coat thoroughly with breadcrumbs. Ensure there are no bald spots.
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11
Heat 2 inches of oil in a deep frying pan to 350°F (175°C). Use a thermometer to ensure the temperature stays consistent.
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12
Fry the croquetas in small batches for 2-3 minutes, turning occasionally, until they reach a deep golden brown color.
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13
Remove with a slotted spoon and drain on a wire rack or paper towels. Let them rest for 2 minutes before serving, as the centers will be molten hot.
💡 Chef's Tips
Chilling the dough is non-negotiable; if it's too warm, the croquetas will fall apart in the oil. Ensure your ham is minced very finely so it distributes evenly and doesn't break the delicate crust. If the dough is too sticky to handle, lightly grease your hands with olive oil before shaping. Don't crowd the pan while frying, as this drops the oil temperature and leads to greasy, soggy croquetas. For an extra-crunchy shell, you can double-coat by dipping back into the egg and breadcrumbs a second time.
🍽️ Serving Suggestions
Serve hot with a side of creamy garlic aioli for dipping. Pair with a glass of chilled dry Fino Sherry or a crisp Spanish Albariño. Accompany with a plate of Padrón peppers for a complete tapas experience. Add a squeeze of fresh lemon juice over the top to cut through the richness. Serve as a snack alongside salty Marcona almonds and olives.