Crispy Spanish Croquetas de Jamón with Saffron Aioli
Delight in these traditional Spanish appetizers, rich with the flavors of Iberian ham and complemented by a luxurious saffron aioli.
Preparation
Get these tasks done before you start cooking.
Making the Béchamel
- 1
Melt Butter
Melt butter in a large pan over medium heat.
- 2
Whisk in Flour
Whisk in flour to form a roux and cook for 2 minutes until lightly golden.
- 3
Add Milk & Ham
Gradually add warm milk, whisking continuously until thickened. Stir in diced ham, season with salt and pepper.
- 4
Chill Mixture
Refrigerate the béchamel mixture until firm (preferably overnight).
Preparing the Croquettes
- 1
Shape Croquettes
Shape the chilled béchamel mixture into small balls or cylinders.
- 2
Coat Croquettes
Dredge in flour, dip in beaten eggs, then coat with breadcrumbs and refrigerate for 15 minutes to set.
Tip: ⚠ Important: Ensure croquettes are completely chilled before frying to prevent bursting. 💡 Pro Tip: Double-coat for extra crispiness by repeating the egg wash and breadcrumb steps.
How to Make Crispy Spanish Croquetas de Jamón with Saffron Aioli
Total time: 2 h · Yields 4 servings
- 1
Fry Croquettes
Heat oil to 350°F (175°C) and fry croquettes in batches until golden brown on all sides, about 3-4 minutes.
- 2
Drain Croquettes
Remove with a slotted spoon and drain on a paper towel-lined plate.
- 3
Mix Aioli
Blend mayonnaise, garlic, saffron infusion, lemon juice, and salt until smooth.
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