Name: Ham croquettes (Croquetas de jamón)
Yield: For 6 Tapas
Cuisine: Spanish
Ingredients: 50 g (1¾ oz) butter; 2 beaten eggs for coating; salt and pepper; 100 ml (3½ fl oz) olive oil for frying; 400 ml (14 fl oz) milk; 1 tbsp olive oil; 1 small onion, finely chopped; 50 g (1¾ oz) Serrano ham, finely chopped; fine, dry breadcrumbs for coating; 175 g (6 oz) flour

Preparation info

For
6
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Competition in the ham croquettes stakes is ruthless. All over Spain, some sad attempts and a few delectable ones are created. The Casa Pali version is a rare bird, as it achieves the perfect blend of reassuring creaminess and smoky ham flavour in a deliciously crisp outer coating.

Ingredients

50 g (1¾ oz) butter
175 g (6

Method

Melt the butter in a frying pan. Add the flour and stir for 3-4 minutes, until well blended, to form a roux. Take the pan off the heat and add the milk slowly, incorporating each addition into the roux and mixing until it is smooth before adding any more. Put the pan back on the heat and bring the milk up to the boil, stirring continually. The mixture should become very