How to Make Serrano Ham Croquettes at Home, with Gerald Hirigoyen | Pottery Barn

serrano ham

🥗Healthier: turkey ham

💰Cheaper: prosciutto

Turkey ham reduces calories while maintaining a similar texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers are often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often less expensive.

Melt butter in small pieces in a saucepan, being careful not to brown it.

Add flour to the melted butter and mix well for about a minute.

Gradually add milk little by little, stirring until creamy and smooth.

Season with salt and black pepper, being cautious with salt due to the ham's saltiness.

Add serrano ham and mix into the bechamel sauce.

Transfer the bechamel to a platter and refrigerate until firm.

Once firm, shape the mixture into finger-like croquettes.

Dredge each croquette in flour, then dip in egg, and finally coat with bread crumbs.

Heat olive oil to about 365°F for frying.

Fry half of the croquettes until golden brown, then remove and drain on paper towels.

Serve on a tapas plate, optionally at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens