Tank Cooks Spanish Croquettes
Thanks to Nick Campo for the recipe
Send recipes to NJTank99@gmail.com
Ingredients
- 1 cup cooked ham, finely chopped
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup grated Parmesan cheese
- 2 eggs, beaten
- 1 cup breadcrumbs
- Oil for frying
Directions
- Melt the butter in a saucepan over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the milk, salt, black pepper, and paprika. Continue cooking and stirring until the mixture thickens and comes to a boil.
- Remove the saucepan from heat and stir in the chopped ham and grated Parmesan cheese. Mix well until everything is evenly combined.
- Transfer the mixture to a shallow dish and let it cool in the refrigerator for at least 2 hours or until firm.
- Once the mixture is firm, shape it into croquette patties using your hands. You can make them into small cylinders or oval shapes.
- Dip each croquette into beaten eggs, then coat them with breadcrumbs. Make sure to coat them evenly.
- Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry the croquettes in batches until they turn golden brown and crispy on all sides. This usually takes about 3-4 minutes per side.
- Remove the croquettes from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve the ham croquettes hot as an appetizer or a snack. They can be enjoyed on their own or with your favorite dipping sauce.
