Ham Croquettes
Real croquetas need the bechamel chilled for hours before you can shape it, and no amount of enthusiasm changes that. So we cheat honestly: freeze a thin tray of bechamel for a few minutes and cut it into squares. Same molten middle, same crisp shell, tonight rather than tomorrow.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Line a small tray with baking paper and clear a space in the freezer. Melt the butter in a pan over medium heat, add the ham and fry 1 minute.
Stir in the flour and cook 2 minutes, then add the milk in four additions, beating hard between each, until you have a very thick paste that pulls away from the pan, about 4 minutes. Season with salt and nutmeg.
Spread the mixture 1.5cm thick on the tray, press cling film onto the surface and freeze for 7 minutes until firm enough to cut.
Heat the oil to 180C. Cut the chilled bechamel into 12 squares, roll each through the beaten egg and then the breadcrumbs, pressing to coat every side.
Fry in two batches for 2 minutes, turning once, until deep golden and crisp, then drain on paper and salt lightly.
Rest 2 minutes before eating; the inside is molten and takes no prisoners.
Read all that and thought “absolutely not”?
Completely fair. Ham Croquettes is sitting in the Spanish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Spanish kitchen
Small plates, long evenings, olive oil everywhere.