{"id":1633,"date":"2026-06-15T12:29:52","date_gmt":"2026-06-15T10:29:52","guid":{"rendered":"https:\/\/www.viruteo.com\/iberian-ham-croquettes\/"},"modified":"2026-06-15T12:29:52","modified_gmt":"2026-06-15T10:29:52","slug":"iberian-ham-croquettes","status":"publish","type":"post","link":"https:\/\/www.viruteo.com\/en\/iberian-ham-croquettes\/","title":{"rendered":"Iberian ham croquettes"},"content":{"rendered":"
\n

Ingredients<\/h2>\n
\n
\n

For the dough (b\u00e9chamel sauce):<\/h3>\n
    \n
  • 150g of Viruteo Iberian ham shavings<\/li>\n
  • 1 liter of whole milk (preferably at room temperature)<\/li>\n
  • 90g <\/strong>of butter<\/li>\n
  • 90g<\/strong> of plain wheat flour<\/li>\n
  • 1 small spring onion (finely chopped, optional)<\/li>\n
  • A pinch of nutmeg<\/li>\n
  • Salt (in moderation, the ham already provides saltiness)<\/li>\n<\/ul>\n

    For battering and frying:<\/h3>\n
      \n
    • 2 or 3<\/strong> beaten eggs<\/li>\n
    • Breadcrumbs (or panko for an extra crispy finish)<\/li>\n
    • Extra virgin olive oil (EVOO) or sunflower oil for frying<\/li>\n<\/ul><\/div>\n

      Step by step<\/h2>\n
      \n
        \n
      1. \n Infuse and prepare the flavor:
        \nMelt the butter over medium heat in a large skillet or saucepan. Add the chopped shallot and saut\u00e9 until translucent. Add the ham shavings and stir them a couple of times to release their aromatic fat, being careful not to over-brown them so they don’t become hard.\n <\/li>\n
      2. \n Toasting the flour (The key step):<\/strong>
        \nSprinkle the flour over the butter and ham mixture. Stir vigorously with a whisk for 2 or 3 minutes. Cooking the flour thoroughly is vital to eliminate its raw taste; a golden paste (roux) should form.\n <\/li>\n
      3. \n To make the b\u00e9chamel sauce:
        \nBegin pouring the milk slowly in a thin stream, whisking constantly. Wait until the milk is fully incorporated before adding the next stream. Cook over low heat for 15-20 minutes. You’ll know it’s ready when the mixture easily pulls away from the sides of the pan. Add the nutmeg and adjust the seasoning with salt.\n <\/li>\n
      4. \n Resting:
        \nPour the smooth batter into a flat dish. Immediately cover it with cling film, pressing it directly onto the surface of the batter to prevent a dry crust from forming. Let it cool to room temperature and then refrigerate for a minimum of 4-6 hours (ideally overnight).\n <\/li>\n
      5. \n Shape and coat:<\/strong>
        \nOnce the dough is completely cold and firm, take portions with a spoon and shape them with your hands or using two spoons. Roll them first in breadcrumbs, then in beaten egg, and finally coat them again in breadcrumbs. This double coating protects the croquette and prevents it from opening during frying.\n <\/li>\n
      6. \n Perfect frying:<\/strong>
        \nHeat plenty of oil in a deep frying pan to about 180\u00b0C (hot but not smoking). Fry the croquettes in small batches to maintain a constant oil temperature. When they are evenly golden brown, remove them and let them rest on absorbent paper to remove excess oil.\n <\/li>\n<\/ol>\n

        \n Chef’s tip: <\/strong>If you’re using panko for the final coating, let the croquettes rest in the refrigerator for 10 minutes before frying. This will help the outer layer set and enhance the croquettes’ crispiness.\n <\/p><\/blockquote>\n<\/article>\n","protected":false},"excerpt":{"rendered":"

        Ingredients For the dough (b\u00e9chamel sauce): 150g of Viruteo Iberian ham shavings 1 liter of whole milk (preferably at room temperature) 90g of butter 90g of plain wheat flour 1…<\/p>\n","protected":false},"author":1,"featured_media":1634,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-1633","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t