The Palace Hotel in Madrid ( www.palacemadrid.com ) has become a home away from home in Spain. I was first introduced to it by artist and photographer Christopher Makos ( http://www.makostudio.com ) who has been staying there for nearly 20 years. On my most…
What you'll need
Ingredients
4 tablespoons unsalted butter
1/2 cup finely minced onions
1/4 cup flour
1 1/2 cups hot milk
Salt and black pepper
1/4 teaspoon freshly grated nutmeg
12 ounces finely chopped Spanish ham (Jamon Serrano)
2 eggs, mixed with 1 tablespoon water
1 cup dry bread crumbs
2 tablespoons flour
Olive oil for frying (not extra virgin)
Yield
2 dozen
The method
Directions
01
1. Preheat the fryer.
02
2. In a large saute pan, melt the butter. When the butter is melted, add the onions and saute for about 2 minutes, or until translucent and soft. Season with salt and pepper. Stir in the flour to make a roux. Cook for about 1 minute and remove from the heat.
03
3. Whisk in the milk to form a smooth sauce. Return to medium heat and cook until the sauce is very thick and creamy. Season with salt, pepper, and nutmeg. Stir in the ham. Mix well and cook for 4 to 5 minutes on low heat.
04
Pour the mixture into a glass baking pan and cool in the refrigerator so that the mixture will be easy to handle. Refrigerate for 2 to 3 hours or until well chilled.
05
In a small mixing bowl, beat the eggs with water until frothy and pour into a medium bowl. Combine the bread crumbs and flour in a second bowl. Season the mixture with salt and pepper.
06
Using your hands, shape the ham mixture into a log about 3/4-inch thick. Using a knife, cut the logs into 1 1/2-inch thick. Dip the logs in the egg wash, letting the excess drip off. Roll the logs in the seasoned bread crumbs. Place the logs on a baking sheet and cover with plastic wrap. Refrigerate the logs for 2 to 3 hours.
07
Fry the croquettes in the hot oil (about 360 degrees), a few at a time, until golden brown, about 3 to 4 minutes. Remove the croquettes from the oil and drain on a paper-lined plate. Season the croquettes with salt and pepper. Serve the croquettes with fresh lemon juice and garnish with parsley
08
The croquetas are dipped in egg wash and then in flour and bread crumbs
This is an easy and delicious appetizer, especially when you can find the best authentic Greek feta. It's great with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining oil is great for dipping with bread.
Years ago my friend Robert’s mother was visiting from Mexico and taught me how to make her famous fruit filled guacamole ( Anita Kass Guacamole recipe ), but it came with a warning, “don’t make this if you’re going to use store bought tortilla chips” – they…
“Impossible Pie” was a recipe most often found on the back of Bisquick boxes. I don’t think I ever made one, but the idea intrigued me. I stumbled on a recipe in Cooks Country Magazine (February/March 2013 issue) which, as usual, they had improved greatly.…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Croquetas de Jamon - Spanish Ham Croquettes
Prep
Cook
Yield
The Palace Hotel in Madrid ( www.palacemadrid.com ) has become a home away from home in Spain. I was first introduced to it by artist and photographer Christopher Makos ( http://www.makostudio.com ) who has been staying there for nearly 20 years. On my most…
Ingredients
4 tablespoons unsalted butter
1/2 cup finely minced onions
1/4 cup flour
1 1/2 cups hot milk
Salt and black pepper
1/4 teaspoon freshly grated nutmeg
12 ounces finely chopped Spanish ham (Jamon Serrano)
2 eggs, mixed with 1 tablespoon water
1 cup dry bread crumbs
2 tablespoons flour
Olive oil for frying (not extra virgin)
Yield
2 dozen
Cook Like James · The method
Directions
1
1. Preheat the fryer.
2
2. In a large saute pan, melt the butter. When the butter is melted, add the onions and saute for about 2 minutes, or until translucent and soft. Season with salt and pepper. Stir in the flour to make a roux. Cook for about 1 minute and remove from the heat.
3
3. Whisk in the milk to form a smooth sauce. Return to medium heat and cook until the sauce is very thick and creamy. Season with salt, pepper, and nutmeg. Stir in the ham. Mix well and cook for 4 to 5 minutes on low heat.
4
Pour the mixture into a glass baking pan and cool in the refrigerator so that the mixture will be easy to handle. Refrigerate for 2 to 3 hours or until well chilled.
5
In a small mixing bowl, beat the eggs with water until frothy and pour into a medium bowl. Combine the bread crumbs and flour in a second bowl. Season the mixture with salt and pepper.
6
Using your hands, shape the ham mixture into a log about 3/4-inch thick. Using a knife, cut the logs into 1 1/2-inch thick. Dip the logs in the egg wash, letting the excess drip off. Roll the logs in the seasoned bread crumbs. Place the logs on a baking sheet and cover with plastic wrap. Refrigerate the logs for 2 to 3 hours.
7
Fry the croquettes in the hot oil (about 360 degrees), a few at a time, until golden brown, about 3 to 4 minutes. Remove the croquettes from the oil and drain on a paper-lined plate. Season the croquettes with salt and pepper. Serve the croquettes with fresh lemon juice and garnish with parsley
8
The croquetas are dipped in egg wash and then in flour and bread crumbs
Cook Like James
Croquetas de Jamon - Spanish Ham Croquettes
Prep
Cook
Yield
The Palace Hotel in Madrid ( www.palacemadrid.com ) has become a home away from home in Spain. I was first introduced to it by artist and photographer Christopher Makos ( http://www.makostudio.com ) who has been staying there for nearly 20 years. On my most…
Ingredients
4 tablespoons unsalted butter
1/2 cup finely minced onions
1/4 cup flour
1 1/2 cups hot milk
Salt and black pepper
1/4 teaspoon freshly grated nutmeg
12 ounces finely chopped Spanish ham (Jamon Serrano)
2 eggs, mixed with 1 tablespoon water
1 cup dry bread crumbs
2 tablespoons flour
Olive oil for frying (not extra virgin)
Yield
2 dozen
Directions
1
1. Preheat the fryer.
2
2. In a large saute pan, melt the butter. When the butter is melted, add the onions and saute for about 2 minutes, or until translucent and soft. Season with salt and pepper. Stir in the flour to make a roux. Cook for about 1 minute and remove from the heat.
3
3. Whisk in the milk to form a smooth sauce. Return to medium heat and cook until the sauce is very thick and creamy. Season with salt, pepper, and nutmeg. Stir in the ham. Mix well and cook for 4 to 5 minutes on low heat.
4
Pour the mixture into a glass baking pan and cool in the refrigerator so that the mixture will be easy to handle. Refrigerate for 2 to 3 hours or until well chilled.
5
In a small mixing bowl, beat the eggs with water until frothy and pour into a medium bowl. Combine the bread crumbs and flour in a second bowl. Season the mixture with salt and pepper.
6
Using your hands, shape the ham mixture into a log about 3/4-inch thick. Using a knife, cut the logs into 1 1/2-inch thick. Dip the logs in the egg wash, letting the excess drip off. Roll the logs in the seasoned bread crumbs. Place the logs on a baking sheet and cover with plastic wrap. Refrigerate the logs for 2 to 3 hours.
7
Fry the croquettes in the hot oil (about 360 degrees), a few at a time, until golden brown, about 3 to 4 minutes. Remove the croquettes from the oil and drain on a paper-lined plate. Season the croquettes with salt and pepper. Serve the croquettes with fresh lemon juice and garnish with parsley
8
The croquetas are dipped in egg wash and then in flour and bread crumbs
