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Spanish ham Croquetas
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Chef :
almu21Spanish ham Croquetas
My croquetas are not potato based but bechamel sauce. This is a Spanish recipe and work well for freezing. You can eat them cold or hot once cooked. May seem laborious recipe but one that will impress. And also handy as a quick dinner to keep in the freezer.
Ingredient
Food ration :
24 servingsCooking time :
3 hours
1 tbsp
butter or margerine
1/2 liter
milk
1 pinch
salt
1
eggs
100 grams
dried fine breadcrumbs
Cooking instructions
* Step 1
Melt butter in a fryingpan
* Step 2
Add flour while on a low heat. Quantities are approximate as I add as much as the butter absorbs. When the mixture stops sticking to the pan I consider it ready as for bechamel sauce but I add a bit more flour to make sure is thick enough to shape the croquetas.
* Step 3
Add the milk slowly specially at the beggining making sure it doesn't clump. Stir well
* Step 4
Add a pinch of salt and the dissolved cornflour dissolved in some milk. Let the sauce bubble a bit while it thickens
* Step 5
Add ham. (or your desired filling. My mum used to use chicken meat. I use serrano ham, crabmeat...) and mix
* Step 6
Let mixture cool in the fridge for a couple of hours until you're ready to shape croquetas
* Step 7
Prepare 1 bowl with breadcrumbs 1 bowl with beaten egg and two spoons to start shaping mixture
* Step 8
With the two spoons shape a bullet of the mixture
* Step 9
Pass bullet shapes of bechamel mix to beaten egg bowl. Máx three at a time
* Step 10
Coat them after with breadcrumbs
* Step 11
They are ready to deep fry in plenty hot oil. Or to freeze as I do for later use
Note: if there is a photo you can click to enlarge it
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