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No. 0374 Spanish Free recipe

Crunchy Ham Croquetas with Garlic Aioli

Behind a rugged, deep brown panko crust lies a creamy bechamel studded with salty cured ham and a hint of nutmeg. These tapas bar staples are soft enough to melt on the tongue, and a bowl of golden garlic aioli in the middle of the platter makes them dangerously easy to keep eating.

4.0 from 169 cooks

Eight dark golden crumbed croquetas on a white rectangular platter around a bowl of aioli
Photo: Leonardo Aquino on Pexels
Prep
3 hr 40 min
Cook
25 min
Total
4 hr 5 min
Serves
4
Level
Medium
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Method 6 steps

  1. Melt the butter in a saucepan over medium heat, stir in the flour and cook 2 minutes without browning.

  2. Whisk in the warm milk gradually and cook 8 to 10 minutes, stirring constantly, until the bechamel is very thick and pulls away from the pan. Stir in the ham and nutmeg.

  3. Spread in a buttered dish, press plastic wrap onto the surface and refrigerate at least 3 hours until firm.

  4. Cut into rectangles, dredge in flour, dip in egg and press into panko on all sides.

  5. Fry in 360 F oil in small batches for 2 to 3 minutes until deep golden brown. Drain on a rack.

  6. Stir the mayonnaise, garlic, lemon juice and saffron water into a golden aioli and serve in a small bowl on the platter with the croquetas.

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