How to make delicious Spanish croquettes
The best kind of tapas come in the form of croquettes — read: puffy, crispy balls encircling a delicious warm filling. These severely addictive treats might seem like a massive feat to serve up, but with this recipe from executive chef and co-owner of FOC Restaurant, Jordi Noguera, it can actually be easier than you think. Featuring Jamon Ibérico pork, these moreish balls will definitely win over even the hardest-to-please dinner party. The best part? No knife skills needed.
Spanish croquettes: Here's what you need
500ml Fresh Milk
100g Jamon Ibérico pork (diced or sliced and cut into smaller pieces)
A pinch of Salt
Spanish croquettes: How to make it
1. In a pan, melt butter over low heat. Add 50g of flour and stir for about 5 minutes, add milk and cook over low heat for another 30 minutes.
2. Add in Jamon Ibérico and cook for 10 minutes. Remove from the pan and let it cool down in a bowl. Place in the fridge for about two hours.
3. Prepare three plates: one with 100g of flour, one with whisked eggs and one with breadcrumbs.
4. Take out the previously prepared batter from the fridge and start forming small elongated balls of approximately 30g each.
5. Roll croquettes in flour, shaking off the excess. Dip in egg mixture, then coat in breadcrumbs.
6. Heat oil in a deep pan over medium-high heat. Cook croquettes in batches, turning for three to four minutes or until golden.
7. Using a spoon, transfer to a plate lined with paper towel. Season with salt, and they're ready to serve.
*Images are for illustration purposes
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