Super super tasty ham croquettes

DE-LI-CIO-SAS. Are the tastier ham croquettes that we have cooked at home. And what is the secret? What we have used to prepare the bechamel a little of the stew broth that brings you all the flavor of a good pot.

In addition, we have also used the Iberian ham from the stew. This is how we take advantage of and spend the remains of the stew and make the tastiest croquettes in the world!

By supuesto you can freeze them. Once prepared, put them on a separate tray from each other and freeze them like this. Once they are frozen (about 4 hours) you can put them in zip bags and leave them there until you are going to use them.

With these amounts, some 30 medium-sized croquettes. We have made the shape of balls, but you can make them elongated with their traditional shape if you like them more.

And before starting with the recipe ... we cannot forget to sing the HAPPY BIRTHDAY ¡Mayra, we wish you with all our hearts happy birthday! One more year together, the three of us, in which you have made us happy every week with your incredible recipes, you have let us learn with your super original ingredients and you have made us feel at home working with you every day. We love you friend !! This fabulous recipe is for you 🙂

Super super tasty ham croquettes

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They are the tastiest ham croquettes that we have cooked at home. And what is the secret? That we have used to prepare the béchamel a little of the stew broth that gives it all the flavor of a good stew.

• Irene Arcas

• Kitchen: Spanish, International
• Recipe type: snacks
• Rations: 30 pc

• Preparation time: 30M
• Cooking time: 30M
• Total time: 1H

Ingredients

• 150 g of Iberian ham (from the stew)
• 30 g oil
• 140 g onion
• 40 butter g
• 50 g flour
• 75 g cornstarch
• 500g milk
• 200 g of stew broth
• 100 g of cream
• salt to taste
• pepper to taste
• 1/2 teaspoon of nutmeg
• flour for coating
• breadcrumbs for coating
• 2 eggs for coating

Preparation

1. We put the ham in the glass and chop it with 2-3 turbo strokes. We withdraw and reserve.

2. We put the oil, butter and onion in the glass. We chop 4 seconds, speed 5 and we program 5 minutes, temperature 120º, speed 1.

    

3. Add the cornstarch and flour and program 2 minutes, temperature 120, speed 2.

4. Add the milk, the cream, the stew broth and the spices. We also add the reserved ham and program 8 minutes, temperature 100º, speed 4. 

5. Then we spread the dough in a source (and cover with transparent film in direct contact with the dough so that it does not form a crust) or we put it in a pastry bag. Let cool and put in the fridge.

    

6. When the dough is cold we make the croquettes. If we have put the dough on the tray, we will make it with a couple of spoons. If we opt for the pastry bag we will make the "churros" and cut them to create the croquettes.

    

7. The croquettes are passed through egg and breadcrumbs, or through flour, egg and breadcrumbs, depending on how we are used to making them at home. We fry them in abundant oil.