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Le Chaudron recipe
Croquetas espagnoles au jambon
Spanish ham croquetas
⏱ 90 minServes 6Hard320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)Serrano ham, diced
100 g (3½ oz)unsalted butter
100 g (3½ oz)all-purpose flour
500 ml (2 cups)whole milk
1yellow onion, thinly sliced
200 g (7 oz)Japanese breadcrumbspanko
2eggs, beaten
1 L (4¼ cups)neutral frying oil
1 pinchgrated nutmeg
- 200 g (7 oz) Serrano ham, diced
- 100 g (3½ oz) unsalted butter
- 100 g (3½ oz) all-purpose flour
- 500 ml (2 cups) whole milk
- 1 yellow onion, thinly sliced
- 200 g (7 oz) Japanese breadcrumbs panko
- 2 eggs, beaten
- 1 L (4¼ cups) neutral frying oil
- 1 pinch grated nutmeg
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Soften the finely chopped onion in a little butter for 5 minutes.
- Add the ham and cook for 3 minutes.
- In a saucepan, melt the unsalted butter over medium heat without browning.
- Add the flour all at once and whisk for 2 minutes to cook the roux.
- Gradually whisk in the milk to avoid lumps and cook gently for 10 minutes.
- Stir in the ham, onion and grated nutmeg, spread in a dish and refrigerate for 3 hours.
- Shape into ovals, coat in flour, beaten egg and panko, and fry at 180°C (350°F) for 3 minutes until golden.
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