Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Filling
Coating
Frying
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Filling · About 240 min
- Melt butter from 60 g butter, 80 g plain flour, 600 ml milk, 150 g cooked ham, finely chopped, ¼ tsp nutmeg, cook flour 2 minutes, then whisk in milk. Stir until very thick, about 8 minutes; add ham and nutmeg. Cool promptly and refrigerate 4 hours.
Check: Look for this result: very thick, about 8 minutes; add ham and nutmeg.
Shape · About 10 min
- Shape 18 small croquettes. Coat in flour, egg and crumbs from 60 g plain flour, 2 eggs, beaten, 180 g breadcrumbs.
Fry · About 4 min
- Heat 1000 ml neutral oil to 175°C / 350°F in a deep pan less than half full. Fry batches 3–4 minutes until golden and centre reaches 74°C / 165°F.
Check: Look for this result: golden and centre reaches 74°C / 165°F.
Tips
- Chill the filling fully before shaping.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use cooked chopped mushrooms instead of ham.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the coating ingredients for Croquetas de Jamon ahead and keep them separate. Coat close to cooking; fry on the serving day for a crisp surface. Keep perishable ingredients refrigerated throughout preparation.
FAQ
What matters most when making Croquetas de Jamon?
Chill the filling fully before shaping.
What can I substitute in Croquetas de Jamon?
Use cooked chopped mushrooms instead of ham.
Can I prepare Croquetas de Jamon ahead?
Prepare the coating ingredients for Croquetas de Jamon ahead and keep them separate. Coat close to cooking; fry on the serving day for a crisp surface. Keep perishable ingredients refrigerated throughout preparation.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
