Spanish Ham Croquettes Recipe - Croquetas de Jamon

This is recipe for making amazing Spanish Ham Croquettes, also known as Croqetas de Jamon. These little bites of heaven are probably one of the most famous and prized Spanish Tapas in all of Spain. My Spanish Ham Croquettes recipe is made with ingredients you will definately be able to find and is easy croquette recipe. Spanish Ham Croquette Recipe: Ingredients -150-200 grams of Jamon Serrano (chopped as finely as possible) -.5 Liter of Meat Stock or Broth from a piece of Bone from the Jamon -(optional) .25 cup of Manchego cheese (grated finely) -100-120 grams white flour -100 grams unsalted butter (you can also use Extra Virgin olive oil but butter will give the best results for texture) -Olive Oil for frying (you can also use any other oil good for frying, but definitely not extra virgin olive oil) -2 eggs (whisked in a bowl) -1 liter of whole milk -Breadcrumbs (I prefer to use old baguette bread to make my breadcrumbs with a cheese grater, as well Japanese Panko breadcrumbs work very nicely) -Salt ________________________________________ Method 1. Cut butter into pieces and slowly heat in the pan on low. Once the butter has melted you can add the onion and fry it covered on low for 5 minutes (do not burn it!) 2. Next add the flower slowly sprinkling it into the pan. Cook everything in the pan for 2-3 minutes. It is important not to burn the flour so the color of the béchamel sauce is not brown. Next add the chopped jamon and allow it to cook for 1-2 minutes. 3. Add the milk while stirring constantly with a whisk. We may not have to add all of the milk. Also add some of the bone broth or meat broth for a more rich flavor. If you add more broth you can add less milk. Add enough liquid so that the béchamel is thick but no so think that it is not a sauce. Cook on low for at least 10 minutes stirring constantly and adding milk as needed. When the béchamel has thickened and you can see that it lifts up off of the pan when stirring it should be ready to cool 4. Place the thickened béchamel on a plate or baking tray and allow it to cool completely. You can let it sit in the fridge overnight for an even more intese flavor and great results forming your croquettes. 5. Place the breadcrumbs and beaten eggs into separate bowls for the breading. (you can also pass the croquets in white flour before placing them into the beaten eggs, but it is not essential) 6. Wet your hands lightly so the béchamel does not stick to your hands and form the croquets by hand (the size of your croquets is optional of course!) Place one into the beaten eggs first (or if you are using flour pass them into the flour before the eggs) and then place it into the bread crumbs and shake the bowl around to help cover it with breadcrumbs. You can repeat the process again if you want an extra crispy croquet. 7. Fry in olive oil (or any other oil apt for frying) until nice and golden brown. Enjoy!!!! Please subscribe if you want to see more videos and recipes here on Youtube! You can visit my website at www.barcelona-paella.com for more recipes and information about my cooking classes and market tours here in Barcelona, Spain. Thanks to Sam Zucker for help making this video Music provided by: Cumbia No Frills Faster by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/ El Gavilan By Quincas Moreira