How to Make Spanish Croquetas de Jamón con Bechamel: Ham Croquettes with Cream Sauce

• #what-are-croquetas-de-jamon—What Are Croquetas de Jamón?
• #history-of-croquetas—The History of Croquetas in Spanish Cuisine
• #how-to-make-ham-croquettes-with-bechamel—How to Make Ham Croquettes with Bechamel Sauce
• #tips-for-perfect-croquetas—Tips for Perfect Croquetas de Jamón
• #pairing-wine-with-croquetas—Pairing Wine with Ham Croquettes

What Are Croquetas de Jamón?

Croquetas de jamón are a popular Spanish tapas dish made with creamy bechamel sauce and finely chopped cured ham, typically jamón serrano. These golden-brown, crispy croquettes are made by blending a velvety bechamel sauce with the ham, rolling it into small bite-sized pieces, and frying them until perfectly crisp on the outside. The combination of creamy interior and crunchy exterior makes them irresistible. Croquetas are beloved throughout Spain and often served as appetizers, snacks, or part of a tapas spread. They are incredibly versatile, with various fillings, but ham croquettes remain a classic and iconic dish in Spanish cuisine.

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The History of Croquetas in Spanish Cuisine

The origin of croquetas dates back to the late 18th century in France. However, croquetas became a central part of Spanish cuisine as they evolved into various regional variations. Initially, they were invented as a way to use up leftovers, such as meats and fish, combined with a binding sauce like béchamel. Over time, they became a popular tapas dish in Spain. In particular, croquetas de jamón – ham croquettes – emerged as one of the most popular versions. These crispy croquettes with a creamy interior embody Spanish ingenuity in transforming simple ingredients into a delectable treat.

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How to Make Ham Croquettes with Bechamel Sauce

Making croquetas de jamón con bechamel at home is easier than you think. Follow these steps for a delicious and authentic Spanish appetizer:

Ingredients:

• 1 cup of finely chopped jamón serrano (or other dry-cured ham)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 cups whole milk
• 3 tablespoons flour
• 1/4 teaspoon ground nutmeg
• 1/2 cup breadcrumbs
• 2 eggs (beaten)
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Make the bechamel sauce: In a medium saucepan, melt the butter and olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Stir in the flour and cook for 1-2 minutes until it turns golden. Gradually add the milk, whisking constantly to avoid lumps. Continue stirring until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and a pinch of nutmeg.
2. Prepare the filling: Once the bechamel sauce has thickened, stir in the chopped jamón serrano and combine well. Remove the pan from the heat and allow the mixture to cool to room temperature.
3. Shape the croquettes: Once the mixture has cooled and become firm, take a spoonful of the mixture and roll it into small cylindrical shapes using your hands. Repeat until all the mixture is used.
4. Coat the croquettes: Set up a breading station with one plate of beaten eggs and one plate of breadcrumbs. Dip each croquette into the beaten egg, then roll it in the breadcrumbs to coat completely.
5. Fry the croquettes: Heat the vegetable oil in a large frying pan over medium heat. Fry the croquettes in batches for 3-4 minutes until golden and crispy on the outside. Remove them from the oil and drain on paper towels.
6. Serve and enjoy: Serve the croquetas de jamón hot with a dipping sauce, such as aioli, or as part of a larger tapas spread.

Tips for Perfect Croquetas de Jamón

• Use quality jamón: The flavor of the ham is key to the dish’s success. Use a high-quality jamón serrano for the best flavor.
• Don’t rush the bechamel sauce: Be sure to cook the bechamel sauce until it is thick and smooth. Patience is key when making this creamy base.
• Cool the filling: Make sure the filling cools completely before shaping the croquettes. This helps the croquettes maintain their shape when frying.
• Double coat the croquettes: For extra crispiness, you can double coat the croquettes by dipping them in the egg and breadcrumbs twice before frying.

Pairing Wine with Ham Croquettes

When pairing wine with croquetas de jamón, a crisp white wine is an excellent choice. A Spanish Albariño or Verdejo will complement the richness of the croquettes. If you prefer red wine, a light-bodied Tempranillo is a great option that won’t overpower the flavors of the dish.

In conclusion, croquetas de jamón con bechamel are a delicious and beloved Spanish dish that can be enjoyed as an appetizer or part of a tapas spread. With their crispy exterior and creamy, flavorful filling, they are sure to impress your guests. Visit Rubi Spanish Table for more authentic Spanish ingredients and recipes to bring the flavors of Spain to your kitchen!