How to Make Spanish Croquetas de Jamón y Espinacas: Ham and Spinach Croquettes

How to Make Spanish Croquetas de Jamón y Espinacas: Ham and Spinach Croquettes

• 1- Introduction to Croquetas de Jamón y Espinacas
• 2- Ingredients for Ham and Spinach Croquettes
• 3- Preparing the Ham and Spinach Filling
• 4- Making the Croquette Dough
• 5- Coating and Frying the Croquettes
• 6- Serving Suggestions for Croquetas de Jamón y Espinacas
• 7- Final Thoughts on Ham and Spinach Croquettes

1. Introduction to Croquetas de Jamón y Espinacas

One of the most beloved dishes in Spanish cuisine is the croqueta, a bite-sized snack that’s crispy on the outside and creamy on the inside. Croquetas de Jamón y Espinacas, or Ham and Spinach Croquettes, combine the rich flavor of Spanish cured ham (Jamón) with the earthy taste of spinach, creating a perfect balance of flavors. These croquettes are a delicious appetizer or tapas that will bring a true taste of Spain to your table.

Making croquetas at home may seem intimidating, but with the right technique and ingredients, it’s a fun and rewarding dish to prepare. In this article, we will guide you step-by-step on how to make the perfect Croquetas de Jamón y Espinacas from scratch.

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2. Ingredients for Ham and Spinach Croquettes

To make these savory croquettes, you’ll need a few simple yet high-quality ingredients. Here’s what you’ll need:

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2.1. Main Ingredients

• 200g Spanish Jamón Serrano (or Jamón Ibérico), finely chopped
• 250g fresh spinach, chopped (or frozen spinach, thawed and drained)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 500ml whole milk
• 60g butter
• 60g all-purpose flour
• 1 teaspoon salt
• Freshly ground black pepper to taste
• 1/2 teaspoon grated nutmeg (optional)

2.2. For Coating and Frying

• 2 eggs, beaten
• Breadcrumbs (preferably panko for extra crunch)
• Olive oil or vegetable oil for frying

3. Preparing the Ham and Spinach Filling

The first step in making croquetas is preparing the flavorful filling that will go inside. Follow these steps to create the perfect base:

3.1. Sauté the Onion and Garlic

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and aromatic, about 3-4 minutes.

3.2. Add the Spinach

If you’re using fresh spinach, add it to the pan and cook until wilted. If you’re using frozen spinach, make sure it’s well-drained and then add it to the pan. Stir well and cook for another 2-3 minutes, allowing the spinach to combine with the onion and garlic.

3.3. Add the Jamón

Stir in the chopped Spanish Jamón, allowing it to release its flavors and cook for an additional 2-3 minutes. Remove the mixture from the heat and set aside to cool while you prepare the béchamel sauce for the croquette dough.

4. Making the Croquette Dough

The key to perfectly creamy croquettes lies in the dough, known as béchamel sauce. Here’s how to make it:

4.1. Prepare the Béchamel Sauce

In a large saucepan, melt the butter over medium heat. Once melted, add the flour, stirring constantly to form a smooth paste. Continue cooking for about 2 minutes to eliminate the raw flour taste, making sure the paste doesn’t brown.

4.2. Add the Milk

Gradually pour in the milk while whisking constantly to avoid lumps. Keep stirring until the sauce thickens to a creamy consistency, about 5-7 minutes. Season with salt, pepper, and nutmeg (if using).

4.3. Combine the Filling and Béchamel

Once the béchamel is ready, fold in the spinach and ham mixture. Stir until everything is well combined. Transfer the mixture to a shallow dish, cover it with plastic wrap, and let it cool for at least 2 hours in the fridge to firm up.

5. Coating and Frying the Croquettes

After the dough has chilled, it’s time to form and fry the croquettes:

5.1. Shape the Croquettes

Take small portions of the dough and roll them into cylindrical or oval shapes with your hands. If the dough is too sticky, you can lightly flour your hands to make the shaping easier.

5.2. Coat the Croquettes

Dip each croquette into the beaten eggs, then roll them in breadcrumbs until fully coated. For extra crunch, you can double coat them by repeating the process.

5.3. Fry the Croquettes

Heat oil in a deep pan or fryer to about 180°C (350°F). Fry the croquettes in batches until golden brown and crispy on the outside, about 3-4 minutes per batch. Remove from the oil and place them on paper towels to drain any excess oil.

6. Serving Suggestions for Croquetas de Jamón y Espinacas

These ham and spinach croquettes are perfect as an appetizer or tapas for any occasion. Serve them hot with a side of aioli or a fresh tomato salad for added flavor. They also pair beautifully with a cold glass of Spanish wine or a refreshing beer.

6.1. Tapas Pairing

For a complete tapas experience, serve these croquettes alongside other traditional Spanish dishes like tortilla Española, patatas bravas, or a selection of cheeses and cured meats. The variety of flavors will create a memorable Spanish meal for your guests.

7. Final Thoughts on Ham and Spinach Croquettes

Spanish Croquetas de Jamón y Espinacas are a wonderful way to explore the flavors of Spain and bring a piece of Spanish culinary tradition into your kitchen. With their crispy exterior and creamy, savory filling, these croquettes will be a hit at any gathering.

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