If you are a lover of good food and like to enjoy small bites full of flavour, this article is for you.
Today we are going to learn how to prepare Iberico ham croquettes, a classic of Spanish cuisine that is always a hit.
Iberian ham croquettes: a gourmet dish
Gourmet Iberian ham croquettes are not just another tapa. They are the epitome of “make the most of it” cuisine and the love of quality ingredients.
Their crunchy exterior hides a creamy heart that melts in the mouth, leaving an incomparable flavour thanks to the Iberian ham, a star product of our gastronomy.
Iberian ham croquettes recipe
Now that we know the secrets of croquettes, let’s get to work. Here we show you how to make Iberian ham croquettes step by step.
Ingredients for Iberian ham croquettes
- 150g of Iberian ham
- 2 tablespoons of olive oil
- 60g butter
- 100g of wheat flour
- 1L of milk
- Salt and pepper to taste
Preparation of the Iberian ham croquettes
- Chop the Iberian ham: The first thing to do is to chop the Iberian ham into small pieces. Try to keep the pieces uniform in size so that they cook evenly.
- Prepare the roux: In a saucepan, heat the olive oil and butter over medium heat. When the butter has melted, add the wheat flour and stir well with a wooden spoon to form the roux. Cook the mixture for a few minutes until the flour has browned slightly.
- Add the milk: Now it is time to add the milk. Add the milk a little at a time, stirring constantly so that it integrates well with the roux. Continue to cook over a low heat, stirring constantly, until the mixture thickens. This process may take about 10-15 minutes.
- Add the ham: When the béchamel sauce has thickened, add the chopped Iberian ham and stir well so that it is evenly distributed. Cook the mixture for a few more minutes to allow the flavours to blend. Finally, adjust the salt and pepper if necessary.
- Let cool: Once the mixture is ready, let it cool completely. You can leave it in the fridge for a few hours or even overnight.
- Form the croquettes: When the dough is cold, form the croquettes with your hands. You can make them any size you like, although we recommend that they are not too big so that they cook well inside.
- Batter and fry: Finally, coat the croquettes in beaten egg and breadcrumbs and fry them in plenty of hot oil until golden brown and crispy. Drain on kitchen paper to remove excess oil and serve hot.
How to Make Creamy Spanish Croquettes of Iberico Ham: The Art of the Bechamel Sauce
But how do we get our Iberian ham croquettes so creamy?
The secret to incredibly creamy Iberian ham croquettes lies in the preparation of the béchamel sauce. This classic sauce from French cuisine is the heart of our croquettes. But how do we achieve that silky smooth texture we all love?
The key is to cook the béchamel sauce over low heat and stir it constantly to prevent lumps from forming. This process, called roux, involves cooking the flour with fat (usually butter) before adding the milk. The roux is used to thicken the béchamel and give it body.
But be careful, the roux must be prepared with care. The flour should not be burnt, as this would give the béchamel a bitter taste. Instead, the flour should be lightly toasted until it turns a pale golden colour.
After the roux, the milk is added, little by little and always stirring. It is essential to add the milk gradually to prevent the béchamel sauce from becoming lumpy.
Once the béchamel has reached the desired consistency, add the Iberian ham and continue cooking over a low heat. This additional cooking allows the flavours of the ham to permeate the béchamel, taking the flavour of our croquettes to the next level.
Allowing the béchamel to rest before forming the croquettes also contributes to the final creaminess. When the béchamel cools, it becomes more manageable and facilitates the process of shaping the croquettes.
The Iberian Jamón Croquettes of the Chefs: Berasategui, Chicote and Arguiñano
Although our recipe for jamón ibérico croquettes is infallible, it is worth knowing how the great chefs prepare theirs. That’s why we’re going to see what Martín Berasategui, Alberto Chicote and Karlos Arguiñano’s Iberian ham croquettes are like.
Martín Berasategui’s Iberian Ham Croquettes
Martín Berasategui’s Iberian ham croquettes are an authentic delicacy. This Basque chef, who has been awarded several Michelin stars, prepares a homemade ham stock which he adds to the béchamel sauce, giving his croquettes a very intense flavour.
Iberian Ham Croquettes by Alberto Chicote
Alberto Chicote, another of our most international chefs, adds a special touch to his Iberian ham croquettes with a secret ingredient: nutmeg. This spice adds a slightly sweet and very aromatic flavour to the béchamel.
Karlos Arguiñano’s Iberico Ham Croquettes
Finally, Arguiñano’s Iberian ham croquettes are a real delight. This chef and television presenter is known for his simple and delicious cuisine, and his croquettes are no exception. Arguiñano opts for a traditional recipe, with a very creamy filling and a crunchy coating.
Now that you have all the tips and tricks and the recipe for making delicious Iberian ham croquettes, you just have to put your culinary skills to the test and enjoy this delicious dish. Let’s get cooking!
