A favourite in bars and homes across Spain.
Croquettes can be served as a tapa, light lunch,
or a dinner along with a salad. The serrano ham
in this recipe could be replaced with chopped
hard-boiled eggs, chopped chorizo, cheese,
or just about any vegetable.
4 tablespoons of unsalted butter
2 tablespoons of olive oil, plus extra for deep-frying
3 heaped tablespoons of flour
One small red onion very finely diced
1 1/2 cups of whole milk
A pinch of smoked paprika
1 packet (250 grams) of serrano ham diced into small pieces
2 beaten eggs
2 tablespoons of fine dried bread crumbs
Heat the 2 tablespoons olive oil and the butter over medium heat in a saucepan. Add the diced onion and sauté for a few minutes.
Add a pinch of salt and the paprika (not too much salt as the Serrano ham is already quite salty).
Add the diced ham and sauté for 30 seconds more.
Add the flour and stir continually to prevent the flour from burning.
When the flour turns a light brown add in the milk little by little. Decrease the heat slightly and cook, stirring constantly to prevent lumps from forming. Cook for about 10 minutes, or until the mix has thickened.
Butter the sides of a large bowl and add the croquette dough. Refrigerate for a minimum of 2 hours, or preferably overnight.
Once cooled, shape the dough into croquettes. Cover the croquettes with flour, then the egg and finally coat the croquettes evenly with bread crumbs.
Heat a pan full of olive oil on the stove, fry them in hot oil and let cool a few minutes before serving!