Croquetas

Name: Croquetas
Total time: 120 min
Yield: 20
Ingredients: 80 g butter; 100 g flour; 750 ml milk (warm); 180 g jamon (finely chopped); ¼ tsp nutmeg; 2 unit eggs; 250 g breadcrumbs; 1 l neutral oil

Sandwiches & Handhelds · European

8 ingredients · 120 minutes · 20 servings

Cook Now

188kcal6g protein11.6g fat14.8g carbs*

Contains gluten, dairy, egg

Restrictions

Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.

Diets

No alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

80 g	butter
100 g	flour
750 ml	milk (warm)
180 g	jamon (finely chopped)
¼ tsp	nutmeg
2 unit	eggs
250 g	breadcrumbs
1 l	neutral oil

Steps

mix12 min
very thick béchamel pulling from pan
Melt the butter, cook the flour for a few minutes, then whisk in warm milk gradually. Continue cooking and stirring until the béchamel becomes substantially thicker than a sauce and pulls from the pan; loose filling cannot be shaped later.
mix3 min
ham evenly dispersed
Fold in the finely chopped jamón and nutmeg and taste before adding extra salt. The cured ham may provide enough seasoning on its own, and its pieces should be small enough that they do not tear the soft filling during shaping.
chill60 min
spread shallow, refrigerated until firm
Spread the mixture in a shallow dish, cover the surface and chill until completely firm. This is a structural step, not optional downtime: warm béchamel smears through the breading and leaks in the fryer.
bread20 min
even cylinders fully breaded
Shape chilled portions into short cylinders, coat in beaten egg and then breadcrumbs, and keep the finished croquetas cold. Cover every soft spot with crumbs so the molten center remains contained during frying.
fry12 min
180 C / 355 F oil, deep golden
Fry in small batches until the crumb shell is crisp and golden. Because the center only needs reheating, fast hot frying is preferable to a long low-temperature cook that gives the béchamel time to escape.
rest3 min
drained, center still creamy
Drain briefly and let the croquetas stand just long enough for the molten center to settle. Serve hot while the contrast between brittle crumb and creamy béchamel is strongest.