Ham and Cheese Croquettes (Croquetas De Jamon Y Queso)

By LaLaCooks

At tapas bars all over Spain, locals are quick to try the house-made croquetas, often a signature dish of the chef. They are typically bit-sized morsels with a crunchy golden crust of eggs and bread crumbs enclosing a creamy filling dotted with pieces of chicken, ham, shellfish, spinach, or cheese. This recipe makes a large batch, ideal for a party. You can cut it in half, or you can make the full recipe, deep-fry some of the croquettes, and store the rest in the refrigerator for frying at another time. They will keep nicely for up to 3 days.

These croquettes can be served just as they are. Some cooks like to serve them with alioli for dipping. Because there is ham in the mixture, I prefer an alioli lightly sweetened with quince.

Ingredients

• 3 cups whole milk
• 1/2 cup (4 ounces) unsalted butter
• 1/2 cup minced onion (optional)
• 2/3 cup all-purpose flour
• Freshly grated nutmeg
• Salt and freshly ground black pepper
• 1 1/2 cups finely diced full-flavored cheese such as Manchego, Maho, or Gruyere (5 to 6 ounces)
• 1/2 cup (2 to 3 ounces) chopped serrano ham
• 2 tablespoons chopped fresh flat-leaf parsley or other herb of choice (optional)
• 1 About 1 cup all-purpose flour
• 2 large eggs
• 1 About 1 cup fine dried bread crumbs
• Canola or peanut oil for deep-frying

Preparation

Step 1

1. To make the Croquette Base: In a saucepan, bring the milk just to a simmer over medium heat and remove from the heat. While the milk is heating, in another saucepan, melt the butter over low heat. Add the onion, if using, and cook, stirring often, until translucent, about 5 minutes. Add the flour, stir well to combine, and cook, stirring constantly, for a few minutes. A very thick, smooth paste will form. Gradually add the hot milk to the flour paste while stirring constantly. Then continue to cook, stirring constantly, until a very thick bechamel sauce forms, about 3 minutes. Season to taste with the nutmeg, slat, and pepper. Remove from the heat and fold in the cheese, ham, and parsley, if using. Taste and adjust the seasoning.
2. Oil a 9-inch square pan. Pour or spoon the croquette base into it and spread it out to cool. (I pat it down with my hands, but you can use a rubber spatula or the back of a spoon.) Cover with plastic wrap and refrigerate until well chilled, about 2 hours.
3. To assemble and fry the Croquettes: Place 1 large or 2 small wire racks on a baking sheet, or line a baking sheet with parchment paper, and place on a work surface. Arrange 3 shallow bowls near the baking sheet. Put the 1 cup flour in the first bowl, lightly beat the eggs with 2 tablespoons water in the second bowl, and put the bread crumbs in the third bowl. Dip a tablespoon in cold water and scoop up some of the croquette mixture. With wet hands, roll it into a 1 1/2-inch ball or into the traditional torpedo shape, about 2 inches long. Drop it into the flour, roll it around, and shake off the excess. Then dip it into the eggs, allowing the excess egg to drip off, and finally drop it into the bread crumbs, again rolling to coat and shaking off the excess crumbs. Set on the rack or lined pan. Repeat until all of the croquette mixture is used up. Refrigerate the croquettes until well chilled, about 2 hours.
4. POur the oil to a depth of 3 inches into a deep, heavy saucepan and heat to 360 on a deep-frying thermometer. Carefully slip a few croquettes into the hot oil and fry until golden, about 3 minutes. Using a wire skimmer or slotted spoon, transfer to an ovenproof platter lined with paper towels to drain, and keep batches of the croquettes warm in a low oven until all of the croquettes are fried.
5. Arrange the croquettes on a warmed platter and serve at once.

Variations: This basic croquette base can be flavored in other ways. Omit the ham and cheese and add 1 cup well-drained mashed olive oil-packed canned tuna; 1/2 pound cooked ham, chopped, 1 1/2 cups chopped cooked shrimp (about 1/2 pound), 1 1/2 cups chopped well seasoned cooked chicken, or 1/2 cup chopped fresh herbs of choice.

Note: Some cooks like to cut out shapes, rather than roll the croquette base into balls or the traditional torpedoes. Line the pan with plastic wrap, allowing the edges to overhang the sides, spread the croquette base in the lined pan, and chill as directed. Invert the pan onto a work surface, lift off the pan, and peel away the plastic wrap. Cut the slab into rounds or other shapes with a cookie or biscuit cutter or a knife. Fry as directed.