Serrano Ham and Manchego Croquettes
Serrano Ham and Manchego Cheese Croquetas: The Best Bite-Sized Snack Inspired by Spain
If you’ve ever visited Spain, you’ve likely experienced the irresistible charm of croquetas, golden, crispy on the outside, and creamy on the inside. These bite-sized snacks are beloved for a reason, and my Serrano Ham and Manchego Cheese Croquetas are a tribute to the ones I had while traveling through Spain. Let me share with you some pro tips on how to make these croquetas that I believe are the best bite-sized snacks in the world!
The Perfect Texture: Stacking, Rolling, and Chopping
When making Serrano Ham and Manchego Cheese Croquetas, the texture is key. I prefer stacking my ham, rolling it up, slicing, and chopping it by hand instead of grinding it in a food processor. Why? Because I love having a bit of texture in every bite, and this method ensures that you’ll taste the delicious chunks of Serrano ham in every mouthful.
The Loaf Pan Trick for Easy Cutting
One of my best tips is to use a loaf pan to make cutting your croquetas a breeze! After preparing your masa (croqueta mixture), take a piece of parchment paper and give it a little crunch in your hands. This helps it mold to the shape of your pan and gives it extra structure to keep the masa in place.
Next, line the bottom of the loaf pan with the crunched-up parchment paper. To secure the paper, place four small dots of masa in each corner of the pan. This acts as a little anchor to keep the parchment paper from shifting around. Now, press the rest of your masa evenly into the pan.
Once the masa is in the pan, cover it with cling wrap to prevent a skin from forming on top. Let it chill in the fridge overnight, or if you’re short on time, let it rest for at least 4 hours. This step is crucial for helping the masa hold its shape when you cut it.
Cutting Croquetas: The Loaf Pan Saves the Day!
Here’s where the loaf pan really comes in handy. After refrigerating your masa, simply flip it out onto a lightly floured surface. Cut it into three equal strips and then slice across to create perfectly even pieces. This method ensures that all your croquetas are uniform in size, making them easier to roll into little logs or balls. It’s like a shortcut to perfection!
The Secret to a Crispy Coating: Panko Breadcrumbs
Now that your croquetas are ready to roll, let’s talk about the coating. The breadcrumb coating can make or break the croqueta, and I’m a big fan of using panko breadcrumbs for that perfect crispy texture. What makes panko special? It’s made from all white bread, unlike regular breadcrumbs that are often a mix of different types of bread. I like to pulse my panko in a food processor for a finer crumb, which helps the croquetas fry up with a lighter, crunchier exterior.
The Final Touch: Frying and Serving
Once your croquetas are coated, it’s time to fry them up! I always use olive oil for frying, after all, this is Spain, and olive oil is key to bringing out the rich, savory flavors. A saucepan is my preferred tool for frying because it keeps the croquetas contained and ensures even cooking. Don’t overcrowd the pan; I recommend frying no more than five croquetas at a time to maintain the perfect crispy texture.
Once fried to golden perfection, don’t forget the final touch, a dollop of fig jam! The sweet and savory contrast is absolutely divine.
Enjoying Your Croquetas
Now that your Serrano Ham and Manchego Cheese Croquetas are ready, it’s time to dig in. These croquetas are perfect as a tapa or appetizer for your next gathering, or even as a delicious snack when you’re craving something comforting and indulgent. Paired with a glass of Spanish wine or a cold beer, they’re sure to impress.
These croquetas are a nod to the flavors I fell in love with in Spain, and with these simple yet effective tips, you can make them at home with ease. The next time you’re craving something crispy, cheesy, and full of flavor, you’ll know exactly what to make!
Enjoy the best bite-sized snack in the world—your homemade croquetas await!
Serrano Ham and Manchego Cheese Croquetas
Ingredients
- 3½ tablespoons unsalted butter
- ½ onion, finely chopped
- 7 ounces serrano ham, finely diced
- ½ teaspoon grated nutmeg
- ¼ teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 3½ cups whole milk
- ¼ cup grated Manchego cheese
- ½ cup all-purpose flour, plus more for coating
- 2 eggs
- 1½ cups panko breadcrumbs, pulsed in the food processor for 15 seconds
- 2 cups olive oil, for frying
- fig jam, for garnish (optional)
Instructions
- Melt the butter in a medium saucepan over medium-low heat. Add the onion and serrano ham, cooking for about 3 minutes. Season with nutmeg, salt, and white pepper.
- Sprinkle in the flour and cook, stirring constantly, for about 5 minutes, until the mixture is fully coated.
- In a separate saucepan, heat the milk almost to a boiling point. Remove from the heat and set aside. Gradually whisk in the hot milk to the ham mixture, one ladle at a time. This will take about 4 to 5 minutes.
- Reduce the heat to low, stir in the grated Manchego cheese, and continue to stir for 25 to 30 minutes (making sure the béchamel sauce doesn’t stick to the bottom of the pan), or until the sauce is thick and silky. Taste and adjust the seasoning if needed.
- Transfer the filling to a parchment-lined loaf pan and spread it out evenly. Allow the mixture to cool to room temperature. Press a piece of cling wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- When ready to cook, remove the filling from the refrigerator and place it on a lightly floured surface. Carefully peel away the parchment paper. Sprinkle a little more flour on top, then use a knife to cut the béchamel into 3 strips and then 18 to 24 (2-inch) squares (depending on the size of your lo
- Dust your hands with flour and roll the squares into balls between your hands.
- In a bowl, whisk the eggs and set aside. In another bowl, mix the panko breadcrumbs. Dip each croquette into the egg wash, then coat in the panko breadcrumbs. Transfer the shaped croquettes back to the refrigerator and chill for 15 to 20 minutes before frying.
- Heat the olive oil in a large deep pan until it reaches 350°F. Working in batches, fry the croquettes until golden brown, about 2 minutes. Transfer to a cooling rack to drain.
- Top with a little fig jam, if using, and serve immediately. Enjoy!