For the lovers of Spanish Cuisine, the 16th of June is the celebration of World Tapas Day!
To celebrate, we share this classic tapa recipe which is fried bechamel sauce fritters. It can also be made with chicken, spinach, mushrooms, or your favourite veggies.
If you are on a Halal diet, you can replace the serrano ham with the Halal version or just prepare them with vegetables.
- 70g unsalted butter
- 70ml olive oil
- 120g flour
- 1 onion, finely diced
- 1 litre of milk
- 1 pinch of nutmeg
- Flour for breading
- 2 beaten eggs
- 225g serrano ham or any other high-quality cured ham
- Breadcrumbs for breading
- Extra flour for breading
- 50 min
- 10 min
1. Melt the butter and warm the oil in a saucepan over medium heat.
2. Add the diced onion and sauté for a few minutes until it's slightly brown.
3. Add a pinch of nutmeg and salt.
4. Combine the diced ham and sauté for a few seconds.
5. Add the flour and stir continuously until the flour turns a light brown colour. Do not stop stirring the flour or it will burn.
6. When the flour changes colour, add the milk little by little. Stir continuously until you incorporate the entire amount.
7. Turn off the heat and let the dough cool to room temperature.
8. Butter the sides of a large bowl and place the croquette dough inside, covered directly with plastic wrap, and refrigerate for a minimum of 5 hours. Preferably overnight for better consistency.
9. To make the croquettes, shape them into little logs.
10. While heating the olive oil, pass the croquettes through the three-step breading process.
11. First cover the croquettes in flour, then in egg, and finally, in the breadcrumbs.
12. Fry the croquettes in hot oil for about five minutes, making sure to turn them halfway so they brown evenly, and then let them cool for a few minutes before consuming them.
Croquettes can be made well in advance, and after making the croquette logs and breading them, you can keep them uncooked in the refrigerator for 24 hours and in the freezer in an air container for up to three months.
Once cooked, leftover croquettes will last in the fridge for up to three days. You can reheat them in a hot oven (350C/170C) for about 10 to 15 minutes.