Appetizers/ Meat/ Recipe/ Sides

Jamon Croquettes (Spanish Fried Dumplings)

Balls come in all shapes and sizes.

Round balls, mis-shapen balls, white balls, chocolate balls, peanut buttery balls, sticky balls, tangy balls, juicy balls, creamy balls, little balls, big balls, nutty balls, sweet balls, crunchy balls, savory balls…

You name it – we’ve got balls for Christmas.

The most delicious fried jamon croquettes - She Eats

My balls are not only savory but also mis-shapen… In fact, they’re oblong shaped. TMI?

That being said, these croquettes are by far, the most impressive thing I’ve ever made. These little snacks were something we chowed down on in Spain and they were both my favorite there, and now here as well. They’re crispy and golden on the outside and warm, gooey, and rich with flavor on the inside.

They are the perfect deep fried food. 

Yeah, they’re deep fried – super unhealthy but so so so worth the fat. I could eat an entire platter full of em! Every day. Yum.

They make oblong-ass shaped pants, right?

The most delicious fried jamon croquettes - She Eats

I want to say more but they were truly beyond words.
 
Except these words: Jamon Serrano (mountain ham) is a dry-cured ham made from white pigs in Spain. Iberico Pigs are by far the most prized and priced for jamon, however it can be quite costly and difficult to find. I tried. The variety of Jamon I used accounts for about 90% of the Spanish ham that is made, and is rigorously monitored, then certified with the seal of ‘Consorcio de Jamon Serrano”, guaranteeing that the curing process lasted at least 9 months. While it wasn’t the cheapest of meats, it was worth the extra pennies to experience true Spain flavors – it took me back. Salty. Velvety. Fatty. Beautiful. 
 
That being said, if you can’t find jamon, (smoked) prosciutto will work as well.
 
And now, we feast.

Jamon Croquettes

Ingredients

  • 90 g Butter
  • 1 Small Brown Onion, finely chopped.
  • 115 g Open Cap Mushrooms, finely chopped (portobellas or shiitakes are good).
  • 125 g/1 C Plain All-Purpose Flour + 1/2 C Plain All-Purpose Flour.
  • 1 C Homogenized Milk.
  • 3/4 C Chicken Stock + extra if needed.
  • 115 g Jamon (sub prosciutto), finely chopped.
  • 2 Eggs, lightly beaten.
  • 1/2 C Dry Breadcrumbs.
  • Canola or Vegetable Oil, for deep frying.
  • Kosher Salt & Fresh Cracked Black Pepper.

Instructions

  1. Melt the butter in a medium size saucepan over low heat. Add the onion and cook 5 minutes or until translucent.
  2. Add the mushrooms and cook for 5 minutes, stirring occasionally.
  3. Add the flour, and stir over low-medium heat for about a minute, or until the mixture is dry and crumbly and begins to slightly change color.
  4. Remove from the heat and add the milk slowly, stirring until smooth.
  5. Stir in the chicken stock, and return to the heat. If needed, you might want to add a tablespoon more stock or so to make the mixture smooth.
  6. Stir until mixture comes to a boil and thickens.
  7. Stir in jamon, and some fresh cracked black pepper, and then transfer to a mixing bowl and refrigerate for at least 2 hours.
  8. Once chilled, put the extra flour, eggs, and breadcrumbs in 3 separate bowls. Roll heaped Tbsps of the dough mixture into croquette shapes approx 2.5 inches long. Toss the croquettes in the flour, then the egg, and then roll in the breadcrumbs. Take heed not to misshape them.
  9. Put on a baking tray and refrigerate anywhere between 30 and 45 minutes.
  10. Again once they are chilled, fill a deep heavy based saucepan (or a wok) 1/3 full of oil and heat over medium-high heat until a cube of bread dropped into the oil browns in 20 seconds. Add the croquettes in batches and deep fry for about 3 minutes, turning, until brown.
  11. Drain well on paper towel.

 

 

Join the Community!

ORDER YOUR COPY BEFORE YOU GO HUNGRY!

If you’re into really good food cooked from scratch with fresh ingredients, drinks with a little somethin’ somethin’ and enjoying what you put in your mouth, this book is for you.

 

Julia Child famously commented, "I enjoy cooking with wine, sometimes I even put it in the food . . . ” Kristy Gardner has taken this idea to the next level in Cooking with Cocktails. Every recipe is touched with alcohol; the result is a punchy visual adventure with roots in Italian and French cuisine that demands enjoying meals with passion, with friends, and with alcohol.

 

Join the celebration of the very best that life has to offer—good friends, good food, good drink and great stories —with humor, delicious and inventive recipes, and mouth-watering photographs for each and every dish!

 

Cook. Eat. Imbibe. Live. And repeat.

You Might Also Like

  • Domestic Witch
    December 13, 2011 at 10:53 PM

    Love your balls! Thank you!

  • Kristy Lynn
    December 14, 2011 at 6:57 PM

    oh, why thank you. they are nice, aren’t they?

  • Lokness @ The Missing Lokness
    January 14, 2016 at 11:00 AM

    I love croquettes! Crispy and tasty goodness! These ones with jamon sounds so good! My husband is crazy about jamon. We always get it when we are at a Spanish restaurant. I can’t wait to try these croquettes. 🙂