Spanish croquettes with ham, the recipe

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Spanish croquettes with ham, the recipe

Spanish croquettes with béchamel and ham, the recipe.
Some time ago I tried to make a Spanish dish at home, the famous croquetas, which I like a lot.
The result was not aesthetically excellent, I admit, but it was decent in taste.

Ingredients

– a piece of raw ham, cut into cubes (you should use Spanish jamon but you have to make a virtue of necessity and make do);
– 80 grams of flour;
– 80 grams of butter;
– half a litre of whole milk;
– salt;
– eggs;
– breadcrumbs.

Preparation

Put the flour and butter in a non-stick pan and mix over low heat, stirring continuously with a whisk.
When the butter has melted and mixed with the flour, add the milk and continue stirring.
Don't be afraid if the mixture seems too liquid because in a few minutes the magic will happen and the mixture will begin to thicken.
Now add the diced ham and a pinch of salt and, once the mixture is well distributed, remove it from the heat and let it cool on a plate or in a container.
Now begins the part that I found most difficult: forming the balls (or knell) and breading them in the egg and breadcrumbs... I read several methods and the one I followed did not lead to excellent aesthetic results; but I'll explain how I did it and how perhaps it should have been done.
Once the mixture reached room temperature I put it in the fridge for a couple of hours to make it as solid as possible and then I created some balls (to tell the truth I used two spoons to create like dumplings) that I coated in beaten egg and breadcrumbs that I fried in plenty of seed oil.
Maybe I should have left the mixture longer, more than a couple of hours in the fridge. The balls remained not quite one with the breading and a lot of the content ended up dispersed in the pan where I fried them. I read that some people make the balls and freeze them and then coat them in breadcrumbs while frozen. Next time I'll try.

The result however, as I told you, was not the best aesthetically but the taste was right. Add your own comment or go to the bottom of the site to read what other visitors have written.

Le crocchette spagnole con besciamella e prosciutto, la ricetta

Le crocchette spagnole con besciamella e prosciutto, la ricetta

Le crocchette spagnole con besciamella e prosciutto, la ricetta

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Spanish croquettes with bechamel and ham, the recipe – Croquettes espagnoles à la béchamel et au jambon, la recette – Croquetas españolas con bechamel y jamón, la receta – Croquetes espanhóis com bechamel e presunto, a receita – Spanische Kroketten mit Béchamel und Schinken, das Rezept – Bánh croquettes Tây Ban Nha với bechamel và giăm bông, công thức – 西班牙炸丸子配调味酱和火腿,食谱 – ベシャメルとハムのスペイン風コロッケ、レシピ

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If by chance you haven't discovered it yet, on this site, there is a nice section with lots of recipes; they are written partly by Loris, partly by Luca and international with the Asian cuisine of Dao.
I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
If you want to know which are the best-selling cookbooks in the last hour on Amazon click here and if you are interested in finding out which are the best-selling kitchen utensils in the last hour click here.
 
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Giancarlo
Member
Giancarlo
1 year ago

Quando vado da quelle parti ne mangio a iosa. Normalmente il mio pranzo a mezzogiorno consiste in 6 croquetas y dos boccadillos de jamon con aceite y tomate.

Giancarlo
Member
Giancarlo
1 year ago
Rispondi a  Lucadea

Verità sacrosanta

Giancarlo
Member
Giancarlo
1 year ago

Non è facile farle come le fanno loro.

Michele
Guest
Michele
5 mesi fa

Non sono proprio belle da vedere 😉 ma sicuramente saranno state buone!

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