Creamy Ham and Egg Croquettes
Appetizers
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Cook Time
25 h
Servings
25
Difficulty
Medium
Prep Time
50 Min
Description
These ham and egg croquettes are a classic of Spanish cuisine, perfect for any occasion. The creamy béchamel, enriched with Serrano ham and hard-boiled egg, is the secret to their irresistible flavor. I often prepare them for family parties, they are always a hit! The recipe is simple, although it requires a little patience for the dough to rest and cool well. But the result is worth it: golden and crispy croquettes on the outside, and soft and creamy on the inside. They can be served as an appetizer, starter or even as a main course accompanied by a salad. Go ahead and try them, you'll love them!
Ingredients (13 ingredients)
-
130 gr butter
-
50 ml oil
-
170 gr flour
-
800 gr milk
-
70 gr onion
-
120 gr ham in small cubes
-
1 al gusto Salt
-
1 al gusto pepper
-
1 al gusto nutmeg
-
2 piece boiled eggs
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2 piece beaten eggs
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1 al gusto Bread crumbs
-
1 al gusto Flour
Preparation (9 steps)
Sauté the onion
Introduce 70 g of onion and 50 ml of oil in the glass. Chop for 3 seconds at speed 5. Then, sauté programming 5 minutes, speed 2, 120°C and heating power 7. Place the measuring cup without closing tightly.
Add butter and ham
Add 130 g of butter and 120 g of ham in small cubes to the glass. Close the glass without closing the measuring cup tightly. Program 3 minutes, speed 1, 120°C and heating power 6.
Sauté the flour
Add 170 g of flour to the glass and replace the lid without completely closing the measuring cup. Sauté for 4 minutes, speed 4, 100°C and heating power 4.
Cook the béchamel
Add 800 g of milk, salt, pepper and nutmeg to taste. Program 8 minutes, speed 4, 90°C and heating power 7.
Add hard egg
Add 2 grated hard-boiled eggs to the glass and stir with the spatula for 20 seconds at speed 2.
Cool the dough
Pour the dough into a container, cover with plastic wrap and let it cool a little. Then, take to the refrigerator and let it rest for at least 12 hours.
Shape and bread
Shape the croquettes. Pass each croquette through flour, then through 2 beaten eggs and finally through breadcrumbs.
Fry the croquettes
Fry the croquettes in a pan with plenty of hot oil until golden brown on all sides.
Serve
Remove the croquettes to a plate with absorbent paper to remove excess oil. Serve hot.
Finished cooking? Great! 🎉
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Created by
Ana Flores
1
Rezept
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Milk
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