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Croquetas de jamon

(0)
2 Hrs 50 Min
 
portions
11 %

Carbs

39 %

Fats

4 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 2952 g
Energy 1682 kJ / 402 kcal 49640 kJ / 11862 kcal
Sat. fat 7 g 187 g
Unsat. fat 17 g 494 g
Fibre 1 g 16 g
Salt 99 mg 2897 mg
Author: Marc van Hussen
Units:
 
  • 966 ml
    Skimmed milk
  • 1 l
    Sunflower oil
  • 200 g
    Serrano Ham
  • 200 g
    Bread crumbs
  • 150 g
    Egg
  • 150 g
    White Flour
  • 150 g
    Butter
  • 90 g
    Onion
  • 6 g
    Garlic
  • 2 g
    Nutmeg
  • 2 g
    Salt
  • 2 g
    Pepper, black
  • 3 kg
    Total recipe weight

Equipment

1 x Chefs knives , 1 x Plastic cutting boards , 1 x Frying pan , 1 x Spatulas , 1 x Scales , 1 x Cool / cold storage containers , 1 x Turners
Method

Preparation time

30 Min

Cooking time

20 Min

1

Peel the onion and and finely dice to 1/4 cm cubes; crush, peel and finely chop the garlic; finally cut the Serrano ham into fine cubes similar size to the onions. finer is better.

2

place the frying pan on a medium heat and add the butter.

3

When the butter is melted and starting to brown, add in the onions and glaze gently for around 3 minutes.

4

Add in the garlic and the ham and fry for another 2-3 minutes.then stir through the flour until its a nice consistent paste. Add the nutmeg and season with salt and pepper

5

As the mixture starts to "sweat" you can mix through the milk a bit at a time stirring until absorbed. When you've added all the milk, simmer and stirr continuously for another 2-3 minutes until it has a soft jelly like texture.

6

Next, pour the filling into a container with a large rectangular base so you get a layer of about 2 cm thick; allow to cool down. and then place into the fridge for 2 hours.

7

Setup your "production line" to make the croquetas:

Beat the eggs in a bowl

Place the breadcrumbs in a deep plate

Get an oven tray to put your croquetas on.

And your cutting board and chefs knife. 

8

Take the filling from the fridge, extract it from the storage container onto the cutting board. It will look like a rectangular cake of about 2cm thick.

9

Cut 2cm strips from the short side; then cut each strip into three parts so you have equal rectangles.

10

Take a piece of filling and gently form it with your hand into a short round sausage; next place in the egg, make sure its covered on all sides. Finally coat evenly with breadcrumbs on all sides and place on the oven tray. Repeat until all filling is shaped and breaded. 

11

Pour the oil into a Wok or a large frying pan with high sides; place the pan on a medium to high heat and allow to heat up; you can test if the oil is hot enough with a small piece of bread.

Never leave a pan with oil unattended on the stove!!!

12

When the oil is hot enough, place 3-4 croquetas in at a time; turn them regularly; they will be ready when they're golden brown on all sides.

When they're ready, take them out place them on some kitchen towel to absorb excess oil; Serve immediately.

Tips

1

The croquetas are quite filling, so you can easily freeze a batch or two for another time 

2

https://youtu.be/wizG_vxYiSo

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