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Brindisa ibérico ham croquetas

Creamy and irresistible, these are a favourite amongst our restaurant customers

ham croquettes croquetas 960x540

Ready In

1.5 hours

Cooking time

45 minutes

Prep time

45 minutes

Serves

22 - 24 croquetas

Ingredients
600ml full-fat milk
75ml chicken or ham stock
120g butter
1/2 leek, very finely chopped
120g of Ibérico ham or good Serrano ham trimmings, finely chopped
120g plain white flour
pinch of salt
freshly ground black pepper
a pinch of freshly grated nutmeg
sunflower oil, for deep-frying
For the coating
50g white flour
2 eggs, beaten
70g large breadcrumbs, preferably panko (Japanese crumbs)
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Method

  1. Warm the milk in a pan, but don’t let it boil. Warm the chicken/ham stock separately.
  2. Melt the butter in a tall, non-stick saucepan, add the leek and cook without colouring for 2 minutes, then add the ham and continue to cook, stirring, for 3 minutes.
  3. Add the flour and stir very well over a low heat until it is a light brown colour. The longer you can cook the flour at this stage, the less you will have to cook the mixture once you have added the milk and stock, but be careful to keep the heat low, as the flour can burn very easily.
  4. Slowly add the warmed milk, stirring continously until it is all incorporated, then add the warmed stock - again do this slowly - and keep stirring until it is all mixed in. Season with salt, pepper and nutmeg and continue to cook gently for at least 15-20 minutes, stirring all the time, until the mixture comes away from the sides of the pan of its own accord.
  5. Alternatively, check by denting the mixture with your finger, and if it doesn’t stick, it is ready.
  6. Spoon this béchamel paste into a shallow dish or tray, place a sheet of clingfilm over the top, and as soon as it has cooled, put into the fridge for at least 2 hours or overnight.
  7. When you are ready to make your croquetas, have the flour, beaten eggs and breadcrumbs ready in separate shallow bowls. Take the béchamel out of the fridge and divide into 22-24 equal pieces. Oil your hands lightly and roll each piece into a ball. If you lilce, elongate them until they are around 7cm long and 3cm in diameter.
  8. Coat each croqueta first in flour, then dip into the egg and put into a sieve to drain off the excess. Finally, coat well in breadcrumbs.
  9. Heat the oil for deep-frying in a large pan, making sure it comes no higher than a third of the way up. If you have a thermometer it should be 180°C (if you don’t have a thermometer, drop in a few breadcrumbs and if they sizzle gently the oil is hot enough).
  10. Fry the croquetas, in batches if necessary, for 3-4 minutes, turning until golden on all sides. Drain on kitchen paper and serve.

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Ingredients
600ml full-fat milk
75ml chicken or ham stock
120g butter
1/2 leek, very finely chopped
120g of Ibérico ham or good Serrano ham trimmings, finely chopped
120g plain white flour
pinch of salt
freshly ground black pepper
a pinch of freshly grated nutmeg
sunflower oil, for deep-frying
For the coating
50g white flour
2 eggs, beaten
70g large breadcrumbs, preferably panko (Japanese crumbs)
Add all to basket

Add in stock items to your basket

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