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Although it may seem strange, croquettes are one of the recipes that I like the most ... they drive me crazy! Wherever I go I always order croquettes, it's my appetizer preferred and now that nobody hears me I must confess a strange habit. I love eating them with bread, a croquette sandwich and a piece of bread. Without bread I cannot conceive this delicious starter. What are we going to do to each one of their hobbies !!
This week I have encouraged myself to prepare them and, of course, I have made them Iberian Ham. The best thing about this recipe is that there are fillings for the most gourmet palates y also for the most classic.
As many have come out, I have prepared half to freeze: I put them on a tray and in the freezer. When they were frozen, I have put them in a frozen bag and I have them ready for any other occasion, but by freezing them first on a tray I prevent them from forming a block and then have them well separated.
Despite being one of my favorite dishes, there was a time at home that it was made because my oldest daughter did not like the texture of the bechamel. As much as I encouraged him, there was no way he will take them. So, I put this dish aside until over time he has started to try them and now he says he likes them.
Iberian ham croquettes
Iberian ham croquettes are an ideal aperitif for any occasion.
More information - 9 recipes for gourmet and original croquettes /The best classic croquettes recipes
Adapt this recipe to your Thermomix® model
Thanks for your recipes Silvia, I have already tried some and they are delicious.
I also confess that I love croquettes with bread, I get a slice, a croquette and I prepare a mini sandwich that is tasty.
A kiss.
How good Isabel! Another of mine, and I thought it was one of the few who ate bread with croquettes but it seems that there are quite a few of us. All the best
Hello, do you have the recipe for the banana croquettes? Thank you
In my life I had heard this kind of croquettes, but if I find the recipe I will try it and tell you.
I went to dinner at a restaurant here in Tenerife, and for a starter they offered me banana croquettes, they were really very good.
Yesterday I made some prawns but with another recipe, next time I will try yours.
They also drive me crazy and my children don't even tell you
As always thank you very much….
Elena, I'm going to encourage myself to make them with prawns or maybe even carabineros. I usually go to a restaurant that makes some carabineros that drive me crazy. I'll tell you about it. All the best
Thank you very much for specifying the times with the TM21 model, for this weekend I will prepare them and tell you, yesterday I made the meatballs and I don't know if it will be because of my thermomix model but the sauce came out very liquid, but they liked them a lot. Greetings and thank you very much for sharing your recipes with everyone.
Thanks to you Maria, for following us. You will tell us how the croquettes come out. All the best
Thank you, thank you for adapting the recipes to TM 21, I have been following you for a while, and I have resurrected the thermomix that I only used to make zucchini cream. Now with the indications for my machine I am not going to stop cooking. A kiss and thanks for your recipes.
Alicia, you do not have to thank, I will try to give more indications of the thermo-21. So that we can all take advantage of our robot, whatever model it is.
All the best
Hello, the dough is very soft, it is that I made the cheese ones and it was impossible for me to shape them, so I ask, I also like the croquettes a lot and not if I put less milk or less so that the dough does not remain liquid ,
I have the new thermomix and I make the recipes to the letter and I don't know what happens because even in the recipe for ribs with potatoes I have the potatoes like a puree,
Thank you
It is important to leave the dough in the refrigerator for a minimum of 4 hours, cooling so that the dough does not remain soft to fry them. I even make the béchamel, I leave them overnight and the next morning we fry them.
When I go to pour the milk, I usually move the flour very well with the spatula, because under the blades there is also flour that does not move and is necessary for it to thicken well and while the bechamel is being made, heating the milk I also stop the machine a couple of times and I help the flour to mix well by scooping it out from under the blades.
The recipe for potatoes with ribs if you have it as a puree is that you do not place the butterfly well and it comes out. The butterfly is placed on the blades by turning it a little towards the side that the blades are going to go. When I say speed 1 you must turn it to the right and when you just add the potatoes you must turn the butterfly to the left so that it does not come off, because then we put the turn to the left.
I hope I've helped. All the best
I also love croquettes. I usually make them from the meat that I have left over from the pot. This week I did and (I think it's because of the flour) they were softer. Solution: I have made some cannelloni.
What a good idea Carmen. The important thing is to take advantage of everything in the kitchen. The next time I have the soft bechamel I will remember you and we will make some cannelloni. All the best
Mmmmm, they fall for tomorrow fixed.
You will tell us how such.
They are delicious, they are the best croquettes that I have tasted by far !!
Thank you very much Mary. Whenever you want, we will do them again.
A kiss
Hello! I also love croquettes and, above all, ham. I have never managed to give it the right point with the thermomix, but I am going to try it with your recipe to see how it works.
By the way, adapting the recipe for the Th 21 is a success. Could you do it with the others or at least tell us some equivalences between the two?
Thank you
Angelines, I will try to give more indications for the Tm-21. You will tell us how the croquettes come out. All the best
Hi, I'm going to try that. But I can't make the croquettes the way we like with the thermomix, they are soft and with a lot of bechamel.
Could they be thicker and there wouldn't be so much béchamel if I reduced the amount of milk?
Teresa, I encourage you to try these and I will give you some tips that I can think of so that they are not soft, such as:
It is important to leave the dough in the refrigerator for a minimum of 4 hours, cooling so that the dough does not remain soft to fry them. I even make the béchamel, I leave them overnight and the next morning we fry them.
When I go to pour the milk, I usually move the flour very well with the spatula, because under the blades there is also flour that does not move and is necessary for it to thicken well and while the bechamel is being made, heating the milk I also stop the machine a couple of times and I help the flour to mix well by scooping it out from under the blades.
There is even a friend from the blog who advises us to add 210 grams of flour and says that this way they are never soft. Try these contributions and tell us how.
I hope I've helped. All the best
How are you ? The truth is that I love your blog, it is very good and it happens almost always, I hope you can go through mine YourRecipe.wordpress.com, You can find easy, fast and delicious recipes for people who are not used to cooking and for experts. A big greeting and I would love for us to exchange links
Thank you very much for also putting the recipe for the T 21 .. With the previous recipes I adjusted it in my own way and sometimes I could not get them to come out well, because I made a mess with the speeds. Would it be possible that in the successive recipes you would do the same ??? It would be of great help…. Thank you very much again, for this recipe and for all the previous ones.
I will try to come up with ideas for the TM-21, whenever I can. All the best
Hello friends, the Iberian ham croquettes are delicious, I make them a lot, I love all kinds of croquettes, and I always have frozen in various ways
A hug *********
I have done it many times and they always remain soft, the last time I made them with hake and prawns, they were very good but I could not make them as soft as they were, I would appreciate if you could tell me how to make them harder,
Hello Mari Carmen so that the cocretas are good, when you add the flour you have to watch to continue adding until the dough comes off the pan always without stopping to stir the dough
Hello, thank you very much for putting the th21 thing I love croquettes. I have them for tomorrow thanks a greeting.
Hi Silvia, thank you very much for your recipes, I follow your blog every day because I think it's great. For those who have problems with the dough of the croquettes, I would tell them to try to leave it in the fridge until the next day. I always remember that my mother made the dough the day before, kept it in the fridge and prepared the croquettes the next day. I don't know if this can be the solution but I think it is worth a try so as not to have to waste a ready-made dough. Well, I hope the idea works for you. Greetings to all.
Ana, I think it is one of the key points for the dough to be perfect. I also remember my grandmother making the dough overnight and they looked great on her.
Hello girls, thank you very much for your blog, it helps us a lot. I prepared the croquettes yesterday to eat them today, I hope you like them very much. Kisses.
You can put olive oil instead of butter, it's because of the cholesterol, thanks and kisses for all
Hi Silvia, I love croquettes and my children don't even tell you. I usually make them out of chicken, fish and ham. Ummmm how delicious !!!
I have had tm 21 for several years.
The croquettes dough is always perfect for me, and as advice (since I see that many people have soft dough) I will tell you that I put 210 grams of flour in it, my presenter advised me when she sold me the tm.
Osa I assure that this way they are never soft
A kiss !!! and thanks for your recipes.
Delfi, thank you very much for your contribution, I hope the rest take note. All the best
Please if someone can tell me if they can be made with olive oil, thank you very much
The touch of butter is ideal, but being due to the cholesterol, I think it can be made with olive oil, they are made without problem. All the best
I see that many people have been soft, me too, and that I have had a day and a half in the fridge. I think the recipe is wrong or it needs more flour or less milk. There are many recipes in the book that have to be tweaked or else they don't turn out well. All the best
Yes, they don't go well for me either and that's why I only add 100 grams of margarine, 200 grams of flour and 1 liter of milk and of course I don't have it for only 7 minutes because there is no time to make the flour well and they taste like raw flour . I have it for half an hour. I add about 200 grams of ingredient in the last minutes
hello silvia, for the serrano ham croquettes at tm-31 the time is the same. thanks for all your recipes.
Paqui, the time of the croquettes with the TM-31 is the one that comes in bold. All the best
Instead of putting the 800 gr. of milk, try to put 650 gr. and double the onion (equivalent to half a normal onion). The dough comes out thicker. Putting more flour makes the other ingredients less noticeable, which is the good thing, especially the ham and they almost look like flour croquettes. I ate them without coating ...
!Hello Silvia
I am new to your blog, but I have already made several of your recipes and they are super good.
The only thing that the dough for the croquettes came out too soft, but I've been reading people's comments and I'm going to try adding more flour, I'll tell you how it goes.
Thanks for your advice.
Melissa, you'll tell us how it works for you. I'm glad you like our recipes. All the best
Hi! It is the third time that I try to make this recipe and the dough is very liquid. I don't know why, won't it be little flour for so much milk? I really like your blog.
Conchi, read if you can all the comments on this recipe, many friends give suggestions, some even tell us that putting a little more flour they come out very well. The problem is that part of the flour that we add remains stuck under the blades and then it does not mix well with the milk and therefore it remains liquid with a little more flour, it will be fixed.
All the best
THEY ARE GREAT FOR ME, IT'S ONE OF THE THINGS I DO THE MOST. BUT I GIVE IT A MINIMUM OF FLOUR 200 GRS, BETWEEN 200 AND 220 BECAUSE IT COMES OUT SUPER SOFT AND THERE IS NO WHO SHAPED. TRY AND YOU WILL SEE
Thank you Yolanda, I hope that more friends will read your comment so that they can improve their recipe when making it.
All the best
Hello Silvia! You are right after writing my comment I read Delfi's next time I will do it as she says and I hope I am lucky because this recipe discourages me! With how delicious everything comes out! Thank you very much and congratulations on your blog.
I love your recipes. When I need one, I go directly to your page, I trust you more than I trust the entire web. Today I am going to make the meatball sauce, which I know is no secret but I have never made it. As I said before for the croquettes, I add: 100 grams of margarine, 200 grams of flour and 1 liter of milk. And I have it for half an hour so that the flour is done well and they do not taste like raw flour and thus thicken more. I add more or less 200 grams of ingredient in the last minutes so that the dough takes flavor. Greetings to all
How are you ! I wanted to let you know that we are organizing a recipe contest in YourRecipe.wordpress.com and all are invited to participate. Greetings !
Hello girls, today my husband made the croquettes with the leftover chicken from the pot… ..and they have come out great, my saleswoman advised me to put 200 grams of flour and 750 grams of milk and the truth is that they come out right. . And it's true, you have to leave them in the fridge for at least 4 hours.
I'm glad you liked them. Thanks Nuria for your advice.
Hello, thank you very much for your recipes. Yesterday I made this recipe and the truth is that none of the family liked it, I don't know if I did it wrong since I didn't put the butter on it (I can't even smell it) and I added more oil. Could that be the mistake?
Maybe Vanessa, that was the problem. Because butter gives a special softness to bechamel. even so, the croquettes recipe is sometimes hard to get the hang of. If you dare to do them again, read the recipe again and the comments of the people, because they have many tricks or mistakes that have arisen so that we do not commit them again.
Hello. Have you made many and frozen for another occasion? They freeze well, it is an appropriate recipe for it, right? That is, one afternoon you make enough and you separate them in a tuper to freeze and so they will get you out of a hurry one day, right? How would be the best way to freeze them and if it is appropriate to do so in this case.
Greetings.
Good morning!. Watching this video:
http://www.youtube.com/watch?v=ivh2YCqQ_KQ
She comments that she makes a lot of them because she freezes them …… and that she doesn't put them in a hard-boiled egg, since the egg is an ingredient that doesn't freeze well… ..do you agree? For example, in the specific case of croquettes, to make double ... ... would the thermos admit twice as many ingredients at once? ... I mean, double all the ingredients to make double at the same time ... the glass? …… Did you ever do it or did you make the original recipe and repeat it again without duplicating?
Greetings.
Sergio, I always make the amount of the recipe and the truth is that there are a lot of about thirty. I then freeze them and as you say I am pulling them. A lot of bechamel comes out, so doubling the amounts could not be done because the blades could not move the amount from the top at all.
I love this recipe, it makes me go back to my childhood, when my grandmother prepared them for all of our cousins, as you may have guessed she did not have this wonderful device that we have, by the way she gave them to us with bread for snacks.
Smart woman herself.
Well, I don't know if they gave them to me when I was little with bread, I don't remember. But I cannot conceive of eating croquettes if it is not accompanied by bread. I love!!
hello several times and i try to make croquettes but i always get very soft dough i never get it to be thick can you help me please
Add a little more flour, it is because the blades do not remove the bottom completely and some of the flour remains underneath and it would be a little missing from the recipe. Look at the comments on this recipe that comment on it multiple times.
All the best
what a disappointment! I enter this page, to see if I can find out, why they come out so coarse. and thick. and I only read that they all come out soft …… .I don't understand.
I do them as the tm21 book recommends; what is 30 gr. onion
50 »oil
100 gr margarine
170 »of flour
8oo »of milk
If you respond very grateful
Hello Pepita, because that recipe you have matches the one we make here. Many times it depends on the brand of milk and, above all, the brand of flour. So what I do is that when the time is up, I open the glass and check the texture. If they are too runny, then it will be impossible to roll them and fry them, so I add more flour until they are at the correct point. In your case, it would be the opposite: open the glass and check the texture, if you see that they are very thick, rinse them with a splash of milk, put it for a few seconds at speed 4 and so on until they are to your liking. Lucky!! You will tell me. If you want, next time, try this recipe that does not have serrano ham and they come out finer: http://www.thermorecetas.com/2011/10/14/receta-thermomix-croquetas-de-brie-y-jamon-york/
and I think the recipe is wrong, I put two cups of flour and five cups of milk
Hello Teresa, the measurements of flour and milk are as follows.
170 g flour
800g milk
But always keeping in mind that it depends on the brands of flour because they absorb more or less milk. So you will have to correct it when the time is up by adding more milk or flour depending on what your dough asks of you. And so you can leave them to your liking, more liquid or more compact. Remember that if they are too runny, then it will be impossible to roll and fry them. Lucky!
Hello Silvia! I have a little problem, I am gluten intolerant and I would love to make these croquettes but I don't know how much corn flour (cornstarch) I should add to make them go well. Thank you very much for always answering our questions, I don't know what I would do without you Greetings
Hello! Many times it depends on the brand of milk and, above all, the brand of flour. So what I do is that when the time is up, I open the glass and check the texture. If they are too runny, then it will be impossible to roll them and fry them, so I add more flour until they are at the correct point. Add a tablespoon of flour and program 2 minutes, 90º, speed 4. They should be a little thicker than the béchamel sauce that we make for lasagna. And since you already know the point that you left so that they were so liquid, it will be easier to correct them. Lucky!
Good afternoon,
I would like to know if I can make these same croquettes with whole wheat flour and how they would be.
Thanks, Manuel
Hi Manuel, yes you could but keep in mind that I would need less flour than the recipe indicates. So I recommend that you try to stay short first and then add if you need more, ok? Lucky! You will tell us how you are. Thanks for writing to us. A hug.
Hello!!! I just made them and I have a question: when I put them in the container, it is more like a liquid ... is it mornal? from here to tomorrow will it have thickened enough ?? I do not know if the meter has not played me and I have poured more milk than necessary… ..arrrrgggg
Uff, it may be because liquid should not remain. If the dough has not been fixed when cooling, put it back in the thermo and add a little more flour while you heat it at varoma temperature, speed 4. Let's see if it can be solved ...
Luck!
Regards, Ascen
I have made them this afternoon and the dough has been great! But I made a mistake ... I made the wrong flour and I put it whole. .. 😀 is what it has to have fifty flours each for one thing. Even so, I have tried the dough and it was very rich! We'll see when I do.
What good Patri !! I'm glad. And you will tell us how about whole wheat flour (they are sure to be delicious) Thank you for writing us !! A hug 🙂