Croquetas de Jamón | Why This Recipe Gets Requested So Much

ham

🥗Healthier: turkey ham

💰Cheaper: chicken

Turkey ham is lower in fat while chicken is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is dairy-free, while a cornstarch mix can lower costs.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers can be cheaper.

Melt some butter in a pan over medium heat.

Sprinkle in the flour and stir well to coat all the ingredients.

Let it cook for about 5 minutes until the flour is fully incorporated and turns a light golden color.

Slowly pour in the milk while whisking constantly until you get a thick smooth dough-like consistency.

Season with salt, pepper, and a touch of nutmeg.

Add the cooked chicken and hamon to the mixture and give everything a final mix.

Spread the dough evenly in a container and cover it with plastic wrap, ensuring the wrap touches the surface to avoid a crust from forming.

Let it cool at room temperature, then transfer it to the fridge for at least three hours.

Once the dough is fully chilled, whisk together two eggs with a little salt and water in a bowl.

Rub a little olive oil on your hands to prevent the dough from sticking.

Grab a spoonful of dough and roll it into a cylindrical shape.

Coat each crocetta in breadcrumbs, dip it into the egg mixture, and then coat in breadcrumbs again for extra crispiness.

Heat a generous amount of olive oil or frying oil in a pan over medium-high heat.

Carefully add the crocettas to the hot oil and fry until golden brown and crispy.

Transfer the cooked crocettas to a plate lined with a paper towel to absorb any excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens