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Bienvenidos and welcome to another episode of Spain on a Fork today we're going to grab one of Spain's most prized ingredients Jamon Iberico and create what's considered to be one of the most popular tapest dishes in all of the Iberian Peninsula We're talking Spanish ham croettes these are known as Croquetas de Jamón and let me tell you these croquettes have a light crispy texture on the outside with a delicious creamy feeling the recipe is so easy to make and the best part it's all done using simple everyday ingredients folks serve these croquettes as an appetizer next to some
marinated olives and a couple ice cold beers or some chilled club soda you're gonna have yourself the best moment in your day this video is sponsored by tienda.com La Tienda is an online supertore focusing on selling all things Spain for your home and kitchen and they've been around since 1996 and like I always tell you they have the biggest selection of artisan Spanish ingredients like queso manchego the famous jamon serrano and jamon iberico which we're going to use in today's recipe marcona almonds olives the beautiful canned seafood from Spain and all the basic pantry staples you need to
make all your favorite Spanish recipes among so many other great ingredients and let me tell you when it comes to cookware they have an amazing selection of authentic Spanish paella pans that range in size from 2 servings all the way up to 50 servings and they even offer classic grilling systems that way you can always perfectly cook your paella folks visit tienda.com let them know Albert from Spain on a fork sent you there and make sure to use coupon code ONAFORK during checkout for 10% off your order alright let's just dive right into this I'm going to heat a
medium-sized fry pan with a medium heat and add in 2 tbsp of extra virgin olive oil which is 30 ml in the meantime I'm going to grab 100 grams of sliced jamon iberico which is 3 1/2 ounces and finely chop it this is similar to prosciutto but with a deeper flavor of course you can use any ham you like here either way link where you get the Spanish one I'm using which makes all the difference in these croquettes in the description box below and we'll also finely chop one small onion and roughly chop three cloves of garlic and like I've told you in prior videos if you prefer you can chop the ingredients before heating the pan
then we'll add the chopped onion and garlic into the hot fry pan and we'll mix the ingredients around continuously that way they don't brown too quickly and it all evenly sautes after 3 to 4 minutes and the onions are slightly translucent I'm going to add in 1/4 cup of all-purpose flour which is 30 grams and we're going to continue to mix this and go for 2 minutes on the flour this is enough time to cook off the raw flavor in it that way it doesn't overpower the flavors of the filling after cooking the flour for 2 minutes I'm going to slowly add in 1 cup of milk which is 240 ml while mixing it continuously I'm using low fat but you can use any milk you like the
most important thing, make sure it's at room temperature otherwise it can easily curdle once all the milk has been added and we've ended up with a thick paste we'll add in the chopped jamon iberico along with a small pinch of ground nutmeg and season with a kiss of sea salt and freshly cracked black pepper no need to add too much salt here as that ham's already salty and we'll give it a mix until it's well mixed together then we'll remove the pan from the heat and transfer the mixture into a bowl and then cover it with saran wrap and add it into the freezer for about 30 minutes in the meantime let's get the rest of our ingredients ready I'm going to add in half
a cup of all-purpose flour into a bowl which is 60 grams we'll also crack in one large egg into a separate bowl add in 1 tbsp of milk which is 15 ml and season with salt and pepper and we'll give it a whisk until it's well mixed together and finally we'll add in one cup of plain dried breadrumbs into a third separate bowl which is about 100 grams then we'll move back to the mixture after leaving it in the freezer for 30 minutes let's start shaping the croquettes I'm going to grab a spoonful of the mixture and squeeze it in my hand this is to ensure all the ingredients are well bound together
and if you see your mixture is too sticky to work with just add it back into the freezer for another 15 to 30 minutes and then we'll shape it into a cylinder about the size of a large egg now before we start coating our croquettes let's start heating the oil I'm going to heat the same fry pan with a medium heat and add 1 cup of virgin olive oil which is 240 ml of course you can use any oil you like here it's just virgin olive oil is what's typically used in Spain as it gives these croquettes a beautiful lift of flavors while the oil is heating let's start coating the croquettes first in the all-purpose flour
then into the egg wash and finally into the breadcrumbs and you want to make sure at each stage they're fully coated all around once all the croquettes have been coated let's move back to the fry pan once the oil's nice and hot but as you can see it's not smoking we'll add in the croquettes and you want to make sure they're on a single layer and evenly spaced out so cook this in batches to not overcrowd the pan and we're going to go for about 3 minutes per side here or until the croquettes are golden and crispy all around and as you finish each batch transfer the croquettes into a dish with paper towels
and check it out folks our Spanish ham croquettes are done easy to make beautiful presentation and all done using simple ingredients let's give this a try and see how it turned out once again folks Croquetas de Jamón and I tell you it's been over 20 years since I tried one of these so I am so excited here we go wow check that out absolutely delicious that texture says it all you have that crispiness in the outside the inside so many great flavors with that creamy feeling and the jamon iberico really shining through easy to make give them a try at home once again as an appetizer next to some
marinated olives and a couple ice cold beers or some chilled club soda you're gonna have yourself the very best moment of your day really quick before I go a shout out to a couple of my patreons Christa Rakich, Robert Monaghan and Grace Suarez again guys thank you so much for being patreons of Spain on a Fork you know how much I appreciate you if you enjoyed today's video hit that like button leave me a comment below and if you're not subscribed don't forget to smash that subscribe button and click on the bell icon that way you can get notified every time I release new
content and to become a part of the Spain on a fork family till the next time hasta luego! it's a wrap and I forgot to mention the olive oil that's left in the pan run it through a fine sieve and into a heat proof bowl and you can reuse it for future recipes catch you guys in the next one hasta luego!
