No Spanish tapas table would be complete without some form of crispy croquettes.
Serves: 8Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup milk
- ¼ tsp. black pepper
- ¼ cup parsley, minced
- ¼ cup celery, minced
- ¼ cup green onion, minced
- ½ tsp. mustard, prepared
- 2 eggs, divided use
- 1½ cup ham, cooked and minced
- 1 cup fine bread crumbs
- Vegetable oil for frying
- In a heavy saucepan, combine butter and flour. Stir with a whisk or wooden spoon until smooth and bubbly. Slowly whisk in milk and cook, stirring constantly, until mixture thickens. Add black pepper.
- In a bowl, combine parsley, celery, green onion, mustard, 1 egg, and ham. Toss until blended. Stir ham mixture into thickened white sauce. Pour mixture into a shallow dish. Cover and refrigerate for 45 minutes, or until mixture can be shaped.
- Whisk together remaining egg with a small amount of water. Pour bread crumbs onto a plate. With a small spoon, scoop up ham mixture and shape into 2-inch oblong shapes. Gently dip into egg, then coat with bread crumbs. Set aside on a platter and continue forming croquettes. Mixture should yield 32–36 croquettes.
- Heat about 2 inches of vegetable oil in a heavy frying pan. When oil is hot, slip croquettes in. Turn frequently and cook until browned on all sides. Drain on paper towel and keep warm until ready to serve.