Croquetas de Jamon


Croquetas de Jamon

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    These delicious finger foods are a play on Croquetas de Jamón, lightly breaded and fried ham croquettes that are often served in Spain as appetizers or tapas at restaurants and for family holidays.

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    Servings and Ingredients

    Serves 12
    2 c. Hy-Vee 2% reduced-fat milk
    1 c. Hy-Vee heavy whipping cream
    ⅛ tsp. Hy-Vee ground nutmeg
    ¼ c. Hy-Vee unsalted butter
    ½ c. chopped white onion
    ½ c. Hy-Vee all-purpose flour
    1 (4-oz.) pkg. La Quercia sweet & spicy jambón Americano, chopped
    ½ c. shredded Soirée Manchego cheese chunk
    ¼ tsp. Hy-Vee salt, plus additional to taste
    ¼ tsp. Hy-Vee ground black pepper
    2 Hy-Vee large eggs, beaten
    1 c. Hy-Vee Italian seasoned panko bread crumbs
    Hy-Vee vegetable oil, for frying
    Fresh lemon juice, optional
    Fresh basil, for garnish
    Roasted garlic aioli, for serving

    Things To Grab

    • 13x9-in. freezer-safe baking dish
    • Parchment paper
    • Small saucepan
    • Whisk
    • Medium nonstick skillet
    • Wooden spoon or silicone spatula
    • 2 shallow bowls
    • Deep-fat fryer or 6-qt. Dutch oven
    • Slotted spoon
    • Paper towels
    • Tray
    • Large serving platter
    • Small serving bowl


    1. Line a 13x9-in. freezer-safe baking dish with parchment paper; set aside. Bring milk, heavy cream and nutmeg to boil in a small saucepan, whisking occasionally. Reduce heat to medium-low. Gently simmer, uncovered, for 20 minutes, stirring occasionally.

    2. Meanwhile, melt butter in a medium nonstick skillet over medium heat. Add onion; cook for 2 to 3 minutes or until lightly golden brown. Stir in flour and jambón. Cook for 3 to 4 minutes more or until heated through and fragrant, stirring occasionally.

    3. Reduce heat to medium-low. Slowly whisk heated milk into mixture in skillet. Whisk in cheese, ¼ tsp. salt and pepper until cheese is melted. Pour jambón-cheese mixture into the prepared baking dish. Cover and refrigerate for 2 to 3 hours or until completely cooled and easy to shape.

    4. Remove baking dish with jambón-cheese mixture from refrigerator; divide mixture into 24 equal portions. Using wet hands, form each portion into a 2-in.-long oval-shape croqueta. Reline baking dish with clean parchment paper; return croquetas back to the baking dish.

    5. Place eggs in a shallow bowl; place bread crumbs in another shallow dish. Dip croquetas, one at a time, into eggs. Then gently roll in bread crumbs to coat completely, gently pressing to adhere. Returning to baking dish; freeze for 2 hours or overnight, or until frozen.

    6. To fry, heat oil to 300 degrees to 325 degrees in a large deep-fat fryer or 6-qt. Dutch oven. Follow manufacturer’s instructions for quantity of oil in deep-fat fryer. For Dutch oven use 6 cups.

    7. Fry frozen croquetas in batches for 4 to 6 minutes or croquetas reach an internal temperature of 165 degrees and are golden brown and crisp, turning occasionally. Using a slotted spoon, transfer to a paper towel-lined tray. Cool slightly.

    8. To serve, transfer croquetas to a large serving platter. Season to taste with additional salt. Sprinkle with lemon juice; garnish with basil, if desired. Serve with roasted garlic aioli.