Croquettes should be creamy in the middle and golden crisp on the
outside. Add some Serrano ham to the mixture for the perfect
ham croquette tapas. We guide you through this recipe with advice, pictures
and a video.
KEY POINTS FOR HAM CROQUETTES
400g / 14oz
150g / 5oz
125ml / 4fl oz
10g / teaspoon
50g / 2oz
Salt and pepper
VIDEO HOW TO COOK HAM CROQUETTES
Preparation Finely chop the Serrano ham.
Method for Ham Croquettes
Peel the potatoes then cook them in boiling water
for about 20 minutes as if cooking for mashed potatoes. Drain the
potatoes and let them stand for 2 minutes.
Add the potatoes, salt, pepper and butter to a
pan / bowl and mash them for a minute or so.
Add about a quarter of the milk and mash for a
minute. Add another quarter of the milk and mash for a further
minute. The aim is to get a stiff creamy mixture which is not runny.
Add more milk to achieve the correct texture. You will probably need
to add about three quarters of the milk but it may be a little more
or less depending on the potato variety you are using. See the video
above for a clear view of the texture.
Separate the yolk from one of the eggs and mash
it into the potato mixture. Add about a quarter of the flour and
mash it into the potato. You may need to use a fork initially to mix
it in. Repeat, adding another quarter of the flour. Add further
flour and mash in until the mixture is a firm mashed potato mixture.
You probably wont need all the flour.
Taste the potato and mix in more salt and pepper
as required for your taste buds.
Add the Serrano
ham and mix it in with a fork. Each croquette should be about a
tablespoon of the mix. So take a portion of the mix and form into a
small sausage shape. It's easier to do this with damp hands. Repeat
until all the mix is used up.
Place the ham croquettes in the fridge for half an
hour to firm up.
While the croquettes are cooling pour about 2cm /
1in of vegetable oil in a pan and turn to a medium heat. Add the
second egg to a small bowl and whisk lightly. Place the breadcrumbs
on a largish plate.
After half an hour of cooling, take the
croquettes out of the fridge. Brush them with egg and then roll each
one in the breadcrumbs until fully covered.
Carefully add one of the croquettes to the hot
oil, if it sizzles gently then the temperature is correct. Add the
other croquettes to the oil at the correct temperature.
Fry the ham croquette tapas until they are nicely browned,
depending on the temperature of the oil this will take between 30
seconds to two minutes. When cooked remove from the oil and place on
kitchen paper to remove the excess oil.