I recently took a trip to Bendigo, Victoria (Australia) and came across a little hole-in-the-wall Spanish restaurant named Galicia. Bendigo was the site of an 1850s Gold Rush, where people from all over the world tried their luck at getting rich. With so many cultural influences in this region, it should have been no surprise for me to stumble upon this Spanish restaurant!
One of the dishes I tried was Spanish Croquetas, and I was reminded of the delicious creamy filling of this dish, surrounded by a crisp outer shell. I immediately noted this on my ‘gotta try’ list.
The filling for a croqueta is basically a Béchamel sauce, but in order to increase the ‘wow factor’, I added some Spanish Serrano ham and a jalapeño pepper. The variations are endless; you could fill your croquettes with chicken, ham or potatoes (to name a few).
The key to making a successful croquette is to have the cooking oil at the right temperature for frying. If the temperature is too hot, the croquette will burn when you first place it in the oil- if not hot enough, the butter and cheese will leak out of the croquette. I tested my frying temperature by first dropping a cube of bread into the oil. If it turned a crisp golden brown right away, I knew the oil was ready.
And don’t forget the Aioli! This is basically a mayonnaise with garlic and mustard flavoring-it’s great as a dipping sauce and I’ve also included this recipe in my post.
Happy eating!
To make the Béchamel sauce, melt the butter over medium-low heat in a large saucepan. Stir in the flour to make a paste, then gradually stir in the milk to thicken into a sauce. Add the grated cheese and stir; set aside. In a separate pan, heat several tbsps. of oil and cook the onion and 1/2 jalapeno pepper until soft, then add the chopped ham and cook a few more minutes. Add this mixture to the Béchamel sauce (above). Add a pinch of horseradish to the mixture (optional). Spread this mixture out onto a large dish and cool in the fridge for several hours until the mixture becomes firm. Remove from the fridge and shape into oval or round shapes for the croquettes (about 2 tbsps. each). Be sure and flour your hands to prevent sticking. Beat the eggs into a shallow dish and spread the bread crumbs onto another dish. Roll each croquette first into the egg mixture then into the breadcrumbs. Heat the oil in a deep fryer or large saucepan and fry each croquette until a crisp golden color. Remove the croquettes using a slotted spoon and serve with the aioli (see directions below). To make the aioli, place the egg yolks, crushed garlic and Dijon mustard into a food processor. With the motor running, gradually add the olive oil into the processor until the mixture thickens into a ‘mayonnaise.’ Add the lemon juice and salt to taste, then serve with the croquettes.Spanish ham croquettes with jalapeño peppers
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12 Comments
mimi rippee
May 15, 2019 at 8:53 amwow factor is right! Wow! I wish I was a deep fryer fryer. I bought one years ago, and have still never used it. If one recipe could get it out of the basement, though, it might be this one. And arancini, and deep-fried olives. Maybe I’ll make all three in one day!
Fran Flint
May 15, 2019 at 12:06 pmThanks for your comment, Mimi. I don’t own a deep fryer- I just use 2-3inches of vegetable oil in a large pan and then ‘swirl’ the oil around and then flip the croquette over.
David Scott Allen
May 15, 2019 at 9:14 amThese are beautiful, Fran! I want to try them soon – I love how you give alternative ingredients for those of us who might not be able to source jamón serrano!
Fran Flint
May 15, 2019 at 12:08 pmHi David- thanks for your comment and hope you can try this recipe soon!
Alec
May 15, 2019 at 9:44 amFran, I’m glad I came across your blog. I think I’m going to try this recipe- the addition of the jalapeno pepper makes this look like a winner!
Fran Flint
May 15, 2019 at 12:10 pmThanks so much for stopping by my blog! I believe that the jalapeno pepper gives a much richer taste to the croquettes!
lisaiscooking
May 21, 2019 at 1:08 amThat crispy coating looks irresistible! Love the added jalapeno and the aioli for dipping. What a great cocktail snack.
Jeff the Chef
May 25, 2019 at 12:53 amWell, I’m glad for you that you happened onto that little hole in the wall restaurant. I’m happy for me that you posted this recipe! This sounds completely delicious, and I love the versatility of the suggestions you gave for fillings.
Kathy @ Beyond the Chicken Coop
May 31, 2019 at 9:21 pmThese look delicious! I love that cheesy interior and the crunchy exterior – a perfect combination!
Karen (Back Road Journal)
June 7, 2019 at 6:05 amMy granddaughter loves ham croquettes. No telling how many of your delicious little goodies she could eat.
Juliana
June 8, 2019 at 6:05 amI love croquettes, especially the Spanish ones, so tasty…yours look awesome and perfectly done…I would not be able to stop eating until they are all gone. Have a wonderful weekend Fran!
Mar
September 30, 2020 at 6:06 pmVery good croquettes recipe! They are delicious, so everyone loves it. The perfect appetizer to serve to a our friends and family. What about adding iberian ham? To die for. Congrats for the blog.