Serrano Ham Croquettes Recipe

Serrano Ham Croquettes

Filled with Serrano ham and golden brown on the outside, these croquettes will have everyone talking at your next dinner party.

Wine Pairing: Las Rocas Garnacha

Serves: 20Prep: 5 minutesCook: 10 minutesTotal: 15 minutes

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Serves: 20

Ingredients

  • 4 ounces Private Selection™ Serrano Ham, chopped into ¼” pieces
  • 2⁄3 cup all-purpose flour
  • 3 ounces HemisFares™ Spanish Cornicabra Olive Oil
  • 1 quart Milk, warmed
  • pinch Private Selection™ Salt
  • pinch Private Selection™ Nutmeg
  • 2 Simple Truth® Eggs
  • 1 cup Breadcrumbs
  • Olive Oil (for frying)

Directions

  • In a medium unwarmed frying pan, combine flour and olive oil, then very slowly add the warm milk, stirring constantly. Place the pan over medium heat and add the ham, salt and nutmeg. Keep stirring until mixture thickens and begins to come away from the edges of the pan. Transfer the mix to a square dish and leave to cool.
  • When cool, cut into equal sized pieces. Mold the pieces into oval shapes and dip each piece into beaten eggs and roll in breadcrumbs. Heat the olive oil in a pan (enough to cover the croquettes) and fry until golden brown. Refrigerate any leftovers.

Serves: 20

Ingredients

  • 4 ounces Private Selection™ Serrano Ham, chopped into ¼” pieces
  • 2⁄3 cup all-purpose flour
  • 3 ounces HemisFares™ Spanish Cornicabra Olive Oil
  • 1 quart Milk, warmed
  • pinch Private Selection™ Salt
  • pinch Private Selection™ Nutmeg
  • 2 Simple Truth® Eggs
  • 1 cup Breadcrumbs
  • Olive Oil (for frying)

Directions

  • In a medium unwarmed frying pan, combine flour and olive oil, then very slowly add the warm milk, stirring constantly. Place the pan over medium heat and add the ham, salt and nutmeg. Keep stirring until mixture thickens and begins to come away from the edges of the pan. Transfer the mix to a square dish and leave to cool.
  • When cool, cut into equal sized pieces. Mold the pieces into oval shapes and dip each piece into beaten eggs and roll in breadcrumbs. Heat the olive oil in a pan (enough to cover the croquettes) and fry until golden brown. Refrigerate any leftovers.