If I want to gorge on croquetas (croquetes in Catalan), I’m either going to have to wait for my annual trip to Barcelona or make them myself. There’s no place to buy them ready made to fry at home and it’s rather silly to order so many at a restaurant. I have tried making them in the past but I wasn’t happy with the recipe, though the resultant croquetas did taste nice enough. The bechamel didn’t have enough flour in it, resulting in a liquidy mixture which made for some extremely hazardous frying.
If you’re not familiar with Spanish croquetas, you might mistakenly believe that they’re filled with a mashed potato mixture, similar to the croquettes from other countries (the UK and Japan instantly come to mind). However, these creamy crusty morsels are made with bechamel, a very thick bechamel, with bits of meat scattered throughout. You form them when the bechamel is cold, and hence extra thick, before rolling them in beaten egg and then breadcrumbs. And you’re not limited to making them in the typical cylindrical shape: the ones at Barrafina and Fino are big and spherical and I once had some rather delicate examples at a restaurant somewhere in the Catalan countryside where they were simply lumps (about a teaspoonful each). As we’ve sampled every shape though, we do believe that the traditional croqueta form offers the best ratio of crispy outside and smooth and creamy inside.
I’ve put a range in the amount of flour in the recipe – use less and the croquetas will be creamier but more difficult to handle and more likely to sputter when frying. Use more and they won’t sputter and they’ll be easy to handle – but they won’t be as creamy. However, both still make a yummy croqueta! And of course, you don’t have to make them with Spanish jamón (in Catalan pernil salat) – you can use finely chopped cooked chicken or chopped ham (what the Spanish call jamón York – pernil dolç in Catalan). These are all quite classic fillings but hey, let your imagination run riot!
You could serve a few as a light starter or even as a finger food with drinks. Or do as we did and scoff the whole lot as a main course (for 2) with a salad on the side.
Croquetas de Jamón
makes about 24.
60g jamón, finely chopped
80-100g plain flour
4 tbsp olive oil
2 tbsp butter
500 mL whole milk
1 small onion, peeled and cut in half
5-6 black peppercorns
2 bay leaves
salt to taste
a good grating of nutmeg
2 eggs
dried breadcrumbs
oil for frying
In a small pot, combine the milk, peppercorns, bay leaves and the onion halves. Bring to a simmer and continue simmering for a few minutes. Keep warm until required.
Heat another pot or pan to medium heat and add the butter and olive oil. Fry the jamón for a minute or two and then add the flour and stir until a paste is formed. Slowly add the hot milk, stirring or whisking very well each time you’ve added a ladleful or so. When all the milk has been added, let the mixture cook over a low heat until very thick. If you feel your bechamel is too thick at this point, add a little water or milk to loosen it. Add the nutmeg, stir through and then salt the mixture to taste. Pour this bechamel into a flat bowl or baking dish, cover it with plastic wrap – pressing the wrap onto the surface, and then refrigerate until cool (an hour or two).
Set up your workspace – you’re going to make croquetas! Beat the two eggs with a little water in a bowl. Place the breadcrumbs on a plate or a large piece of baking paper (the flat surface helps you to roll the breadcrumbs onto the croquetas). You’ll also need a plate or a container to hold your formed croquetas. A little chopping board for working with the bechamel is also useful though not necessary.
Take a lump of the cooled bechamel and roll it into a long sausage. Cut this sausage into croquetas. You could skip this by taking tablespoonfuls of the bechamel and forming them in your hands. You could even make little lumpy croquetas or large spherical ones. Whatever takes your fancy. Dip them in the beaten egg and then in the breadcrumbs, making sure to coat each croqueta thoroughly. Repeat until all the bechamel is used up. Refrigerate the finished croquetas for at least an hour before frying.
Heat your frying oil over medium heat (I used a frying pan and shallow fried them – you can deep fry, of course). Fry until golden brown, turning carefully to fry each side – try not to puncture them; they’re very delicate. Drain on kitchen paper and serve while warm.
Fri, 4 Sep, 2009 at 00:30
Those look delicious! I especially love the second photo. I am bookmarking this in the event that I get over my aversion to frying anything at home 🙂 (Of course, if they would come fix my broken range hood, that would be one step closer….)
Fri, 4 Sep, 2009 at 07:03
Thanks!
I can now put a name to the aperitivo I had in a tapas bar last year, istead of calling them ‘croquette sort of things’
Fri, 4 Sep, 2009 at 07:24
Mmm, tasty.
I love the Belgian versions too – instead of ham, lots and lots of those tiny little brown shrimp which are so under rated here (most of our catch goes straight to the continent).
Fri, 4 Sep, 2009 at 08:40
Aaah I can see why you enjoyed them so much, they look FABULOUS!
Fri, 4 Sep, 2009 at 12:32
Yum, tasty and delicious
Fri, 4 Sep, 2009 at 21:31
They look amazing! I like creamier ones although they sound like a pain to make.
Sun, 6 Sep, 2009 at 15:41
Very strangely, although I absolutely loathe mashed potato, I like the look of these: this might be the way forward!
Mon, 7 Sep, 2009 at 13:26
Oh, Su-Lin, these look amazing !! We have been wanting to make so of these for a while now … have had some fine versions, funny enough, in Bangkok and Sapporo. (Dying to go to Spain and try some there) Until then, may just have to try out your recipe 😉
Mon, 7 Sep, 2009 at 14:59
I’ve been planning to make these for over 2 years now. I’ve really got to just do it. Your versions look great!
Mon, 7 Sep, 2009 at 19:46
Su-Lin, these look amazing! I’ll have to pick your brains for Barcelona recommendations when I finally go. No plans yet, but I have included Barcelona in my list of 25 food & travel destinations to visit over the next five years (post up this Thursday)!
Thu, 10 Sep, 2009 at 16:49
tofugirl: I too am terrified of frying but shallow frying is much less scary than deep. The range hood though is kinda important… 😛
travelrat: Yup! That’s them!
Catherine: I was in Brussels last weekend (post up very soon!) and got a chance to eat these shrimp croquettes that you mention – they’re delicious! Thank you so much for the tip!
kavey: Oh, thank you so much!
divinape: Indeed, they are!
pigpigscorner: Oof, yes. If too creamy and liquidy, they burst much too easily in the hot oil, thus making your stove a total danger zone.
The Greasy Spoon: Ah, but these are not mashed potato croquetas but bechamel so they’re smooth and creamy and rather delightful!
Kat & Kim: The modern restaurants you cover in Bangkok look absolutely divine and I can imagine getting wonderful croquetas there! Good luck with the recipe!
Niamh: Oooh, go for it! They’re a little time consuming so perfect for a lazy Sunday.
Helen: Great post (though scarily ambitious for 5 years)! No problem – there’s still loads of restaurants I want to eat at in Barcelona and hopefully I’ll try one or two this winter. I do feel quite lucky that I get to have some real Catalan home cooking on my visits though!
Sun, 13 Sep, 2009 at 17:07
I’m going to have to try these – I love them in restaurants but the last time I tried to make them it was not a success. And scoffing the lot is the way to go.
Mon, 14 Sep, 2009 at 15:43
Foodycat: What happened with your croquetas? My first batch were way too soft and so difficult to fry.
Mon, 21 Sep, 2009 at 01:16
Excellent recipe! Definitely on my to-do list.
Mon, 21 Sep, 2009 at 03:04
croquetas with bechamel? genial(in espaniol)!fantastic and seems really easy to prepare…
Sat, 26 Sep, 2009 at 10:39
ivan: Thank you! Hope they turn out well for you!
radha: I adore Spanish croquetas and just couldn’t wait for my annual visit!!!
Fri, 2 Oct, 2009 at 06:54
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