Serrano ham and egg croquettes
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Peanut-free y 5 más Indicative dietary requirements
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Recipe characteristics
Appetiser · Starter
Appetiser · Lunch
More than 2 hours
Ingredients
＋ Añadir a un menú- Serrano ham finely chopped 100 g
- Egg 1 egg to boil and 2 for coating 150 g
- Milk 500 ml
- Plain flour 70 g
- Onion 60 g
- Butter 15 g
- Extra virgin olive oil 30 ml for cooking and 40 ml estimated absorption; prepare a separate 500 ml frying bath 70 ml
- Breadcrumbs 120 g
- Nutmeg 0.3 g
- Salt adjust to taste depending on the ham 1 g
- Black pepper 0.3 g
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Sartenes - Set de 3.
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Method
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Boil one egg for 10 minutes, cool, peel and chop. Keep the other two raw eggs refrigerated for coating.
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Finely chop the onion and soften in 30 ml olive oil over a medium-low heat for 8 minutes. Add the butter, then stir in the flour once melted. Cook for 2 minutes without browning.
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Whisk in the warm milk gradually. Cook, stirring, for about 10 minutes until thick. Add the Serrano ham, boiled egg, nutmeg, pepper and salt; mix and cook for another 2 minutes.
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Spread the mixture in a shallow dish, cover the surface and refrigerate once the intense heat has subsided. Chill for at least 4 hours, until firm.
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Shape about 24 croquettes. Coat each lightly in breadcrumbs, then in the two reserved beaten eggs and a final layer of breadcrumbs, covering every side.
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Heat the olive oil bath to 175°C and fry 4–6 croquettes per batch for 3–4 minutes, until golden and hot throughout. Drain on kitchen paper. The nutritional oil quantity includes 40 ml estimated absorption plus the 30 ml used for cooking.
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