Frequently Asked Questions
Can I use other meats in croquetas?
Absolutely! Substitute the ham with chicken, beef, or even cheese for a vegetarian-friendly option.
How do I prevent the croquettes from falling apart while frying?
Ensure the filling is well chilled. Double-coating the croquettes in breadcrumbs and egg wash also helps them stay intact during frying.
Can I make croquettes ahead of time?
Yes! Prepare the croquettes and freeze them before frying. Fry directly from frozen—just add a couple of extra minutes to the frying time.
What’s the best oil for frying croquetas?
Use a neutral oil with a high smoke point, such as sunflower or vegetable oil. These oils ensure even frying without adding extra flavor.
How long should I fry the croquetas?
Fry for about 3–4 minutes, or until golden brown and crispy. Make sure the oil is hot enough to create a crispy crust.
How to Store Spanish Croquetas
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake in the oven at 350°F (175°C) for about 10 minutes to restore crispiness.
How to Freeze Spanish Croquetas
Place uncooked croquettes in a single layer on a baking sheet and freeze for 1–2 hours. Once frozen, transfer to an airtight container or freezer bag and store for up to 2 months. Fry directly from the freezer, adding a few extra minutes to the cooking time.
Ingredients
-
Milk – 500 ml (2 cups)
-
Flour – 70 g
-
Butter – 70 g
-
Salt – ½ tsp
-
Black Pepper – To taste
-
Ham (chopped) – 200 g
-
Eggs – 2
-
Breadcrumbs – 200 g
-
Oil – For frying
How to Make Croquetas de Jamón
Step 1:
In a pan over medium-low heat, melt the butter. Add the flour and stir to combine.
Step 2:
Gradually pour in the milk, stirring continuously. Once the mixture thickens, add salt, pepper, and the chopped ham. Cook for a few more minutes until well combined.
Step 3:
Transfer the mixture to a glass container. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours.
Step 4:
Once chilled and firm, divide the mixture into 20–22 portions. Shape each into small cylinders or balls.
Step 5:
Coat each croquette in breadcrumbs, dip into the beaten eggs, then coat again with breadcrumbs.
Step 6:
Heat oil in a deep fryer or large pan over medium-high heat. Fry the croquettes in batches for 3–4 minutes, or until golden brown and crispy.
Step 7:
Remove and drain on paper towels. Serve warm and enjoy!
