Starter

Find out how to prepare the renowned

croquetas

with

Serrano ham

. Featuring a crispy exterior and a gooey interior

bechamel sauce

inside, you’ll love this classic Spanish dish! We visited “Le bistrop de Picador” in Bordeaux, France, where the chef shared his secret recipe. Follow our step-by-step guide below ↓↓

Ingredients

• 1 pinch of
  salt
• 1 1/4 cups flour
• 2/3 cup
  butter
• 5 oz Serrano
  ham
• 4 cups
  milk

For the breadcrumbs:

• Breadcrumbs
• 2
  eggs
• A little milk

Materials

• cooking pot, mixing container, skillet, kitchen rolls

Preparation

• Step 1:
  

  

  In a saucepan, gently steep the Serrano ham in the milk over medium heat, ensuring not to let it come to a boil.

• Step 2:
  

  

  In a different saucepan, liquefy the butter.

• Step 3:
  

  

  Incorporate the flour, mix well, then continue cooking for about 3 minutes.

• Step 4:
  

  

  Take off the heat and transfer the milk with the Serrano ham mixture into the butter. Stir thoroughly.

• Step 5:
  

  

  Gently mix just enough to retain chunks of Serrano ham.

• Step 6:
  

  

  Place the pan back over medium heat and mix using a figure-eight movement until it becomes thicker. Season with salt according to your taste. It’s done when it starts to separate from the base of the pan.

• Step 7:
  

  

  Move the croqueta mixture into a shallow rectangular container. Seal it with plastic wrap to avoid skin formation, allowing it to cool at room temperature. Afterward, chill it in the refrigerator for 30 minutes until firmer.

• Step 8:
  

  

  Once chilled, use a spoon to portion out small servings and then roll them in breadcrumbs.

• Step 9:
  

  

  Using your hands, grab some of the batter and shape it into a cylindrical form.

• Step 10:
  

  

  Crack the two eggs into a bowl and whisk them together. Add a bit of milk for extra moisture. Submerge your croquetas in this egg blend, followed by dredging them in bread crumbs prior to cooking.

• Step 11:
  

  

  Warm up the oil at a high heat, ensuring you avoid burning yourself. Cook the croquetas until they turn golden brown and become crisp.

• Step 12:
  

  

  After cooking, take the croquetas out of the oil and drain them on paper towels before serving. Now your croquetas are perfect for a Spanish-style appetizer! Accompany them with a quality white wine and some fresh salad greens, then savor them!

You may like

• Spanish-style tomato and serrano ham toast – an ideal small bite for tapas
• Spanish croquettes made with an air fryer: minimal oil yet equally crunchy!
• Broken Eggs, the incredibly simple Spanish dish – Huevos Rotos

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