Croquetas (croquettes)

Croquetas, or croquettes, are a typical dish of Spanish cuisine that is very popular and also widespread in Italy. Traditionally they can be filled with ham (croquetas de jamón), chicken, fish, or even cheese. Here I propose the classic version with ham.

Ingredients

• 50g of butter
• 50g of flour, plus extra for breading
• 500ml of whole milk
• 100g of finely chopped cooked ham
• Grated nutmeg, to taste
• Salt and pepper, to taste
• 2 eggs
• Breadcrumbs
• Oil for frying

Preparation

1. In a pan, melt the butter over medium heat and add the flour, cooking for about 2 minutes and continuously stirring to obtain a roux.
2. Slowly pour in the hot milk, continually stirring to prevent lumps. Cook the mixture for about 10 minutes, until it thickens into a dense béchamel sauce. Season with nutmeg, salt, and pepper to taste.
3. Add the chopped ham to the béchamel and mix well. Pour the mixture onto a plate and allow to cool, then cover with cling film and let rest in the refrigerator for at least an hour.
4. Once cooled, use two spoons or slightly damp hands to form the croquettes.
5. Bread the croquetas: first coat them in flour, then dip into beaten eggs, and finally into breadcrumbs.
6. Heat plenty of oil in a pan and fry the croquetas until they are golden and crispy. This will take about 2 minutes per side.
7. Drain them on paper towels to remove excess oil.

Serve the croquetas hot, as an appetizer or as a tapa, accompanied by a lemon wedge or aioli sauce to add an extra touch.

Curiosity

Croquetas are an example of how the art of recycling is common in Spanish cuisine: they are often prepared to use up leftovers of ham or other foods. Despite their ubiquitous presence on Spanish menus, the origin of croquetas is French, and they seem to date back to the chef Antoine Carême at the beginning of the 19th century.