Everyone loves croquetas, and little wonder: this Spanish snack’s addictively crunchy, deep-fried shell and rich, creamy interior are so delicious that, once I realised how easy they are to make, I tried to persuade a friend to set up a late-night croquetas van. Sadly, a decade on, she has still not done it. Fortunately, I have this recipe to fall back on.
Prep 15 min
Chill 2 hr+
Cook 40 min
Makes 14
100g cured ham, preferably thick-cut jamón Ibérico or similar, or 150g manchego, gruyere or other hard cheese
½ small leek (optional)
2 tbsp olive oil
60g unsalted butter
Salt and pepper
60g plain flour, plus a little extra for dusting
500ml milk
Nutmeg
2 eggs
75g dried breadcrumbs
25g manchego, or other hard cheese, finely grated
Olive or neutral oil, for deep-frying
1 A note on the ingredients
Though these are classic ham croquetas, which are easily converted to cheese, feel free to substitute shredded cooked chicken, tuna, salt cod, shrimp, chorizo or anything else you might fancy; croquetas are a great vehicle for using up small amounts of leftover protein or vegetables – just make sure you don’t add anything too wet, and adjust the seasoning accordingly.
2 Prep the ham and fry the leek
If using ham, shred or finely dice it. Finely dice the leek, if using (you could substitute a small onion or shallot, if you prefer).
Heat the oil and butter in a medium, heavy-bottomed saucepan on a moderate heat and, when the butter melts, add the diced leek and a pinch of salt, and and fry gently for a minute, until just beginning to soften.
3 Add the ham and flour
Add about two-thirds of the ham to the pan, and carry on sauteeing until the leek is soft but not coloured. Turn down the heat slightly, stir in the flour a little at a time, and fry gently, stirring regularly, for a couple of minutes more. Meanwhile, grate the cheese if you’re using that instead of ham.
4 Add the milk, then the cheese
Stir in the milk to make a smooth paste, then cook for about 15 minutes, stirring often, until the sauce is thickened to the consistency of gluey potato puree. Take off the heat, then stir in the cheese, if using; if not, add the remaining ham. Season to taste with black pepper and a little grated nutmeg; you may or may not want extra salt.
5 Finish and chill the bechamel
Put the finished bechamel in a bowl, leave to cool slightly, then press some clingfilm snugly on to its surface to stop a skin forming. Leave to cool completely for at least two hours in the fridge, or until solid, though you can make this up to three days ahead of cooking.
6 Shape the croquetas
Crack the eggs into a shallow bowl and beat. Put the breadcrumbs and cheese in another shallow bowl, stirring to mix. Take a dessertspoonful of the bechamel mixture, which by this point should be fairly solid, and put it on a baking tray or plate. Repeat with the rest of the bechamel, then flour your hands and use them to roll all the spoonfuls into cylinders.
7 Egg and crumb the croquetas
Dip each croqueta in turn in the egg, shaking off any excess, then roll in the breadcrumb mix to coat. If you don’t want to fry them immediately, you can at this stage chill or freeze them – to do the latter, space them out on a tray, freeze solid, then decant into a box or bag. Defrost before frying.
8 Heat the frying oil
To cook, fill a deep pan a third full of oil and heat to 180C (it’s well worth investing in a digital thermometer; they’re inexpensive, and useful for everything from custard to meat), or use a deep-fat fryer. If you’re not serving each batch as soon as its ready, line a tray with kitchen paper and put it in a low oven.
9 Deep-fry the croquetas
Once the oil is up to temperature, gently drop in four croquetas and fry until golden all over, turning them as necessary. Lift out with a slotted spoon, drain briefly on kitchen paper, then sprinkle lightly with salt and serve at once (or put in the low oven to keep warm while you repeat with the rest).
English (US)