3 types of croquettes: Iberian Ham, Roquefort and Mushroom

To celebrate International Croquette Day, we propose 3 very traditional but very delicious croquette recipes…

As you will see, with these croquette variants, you can make many more:

IBERIAN HAM CROQUETTES: Our classics:

For this variant we can replace the ham with cooked, chicken, oxtail…

Ingredients:

• Whole milk: 600 ml
• Butter: 1 tablespoon
• Wheat flour: 1 tablespoon
• Finely chopped Iberian ham: 150gr
• Beaten egg to wrap.
• Breadcrumbs to wrap.
• Morales EVOO for frying.

Elaboration:

1. We chop the Iberian ham well so that it is in small pieces and we give it a touch of heat in a pan with a splash of EVOO. We reserve.
2. Bechamel preparation: In the same pan, put 1 tablespoon of butter and as soon as it melts, add the flour. We stir and add half of the ham so that it is wrapped in the dough. Very slowly, we add the milk in trickles, letting the dough absorb it before adding more. This way, we will never get lumps. As the bechamel thickens and we finish adding all the milk and testing for salt. When the mixture is practically complete, add the rest of the ham and continue stirring. We will know that the bechamel will be ready when the entire pan fills with bubbles and when stirring the pasta it makes a noise with the pan.
3. We take out the béchamel and let it cool in a bowl, covering it with kitchen film.
4. When the pasta is very cold, we form the croquettes and wrap them in beaten egg and breadcrumbs.
5. We fry Morales in very hot EVOO so that they do not open and have a beautiful appearance.
6. Drain on absorbent paper and serve immediately.

ROQUEFORT CROQUETTES:

We suggest Roquefort but we encourage you to try any other type of cheese.

Ingredients:

• Whole milk: 750 ml
• Butter: 75gr
• Wheat flour: 75gr
• Onion: 1
• Sugar: 100gr
• Vinegar
• Roquefort cheese: 70gr
• Beaten egg to wrap: 2
• Breadcrumbs to wrap.
• Morales EVOO for frying.

Elaboration:

1. Sauté an onion over low heat and adding sugar. When this has dissolved, we pour a splash of vinegar. We reserve.
2. Preparation of the blue cheese mixture: In a saucepan, bring the milk to a boil. When it boils, add the roquefort, broken into pieces, until it dissolves and is uniform. We reserve the mixture.
3. Preparation of the bechamel:
4. In a frying pan, put 1 tablespoon of butter and as soon as it melts, add the flour. We stir and add the caramelized onion.
5. Very slowly, we add the milk and blue cheese mixture in trickles, letting the dough absorb it before adding more. Salt a little if necessary.
6. When the mixture is homogeneous, place it in the refrigerator for 1 hour, covering it with kitchen film.
7. When the pasta is very cold, we form the croquettes and wrap them in beaten egg and breadcrumbs.
8. Fry Morales in very hot EVOO.
9. Drain on absorbent paper and serve immediately.

MUSHROOM CROQUETTES:

Ingredients:

• Whole milk: 1L
• Butter: 100gr
• Wheat flour: 80gr
• Small onion: 1
• Seasonal mushrooms: 30gr
• Salt, pepper and nutmeg.
• Beaten egg to wrap: 2
• Breadcrumbs to wrap.
• Morales EVOO for frying.

For this type of croquette dough, we are not going to make the bechamel first, but rather we will add the flour to the sautéed mushrooms, and then, little by little, we will add milk until we obtain a slightly thick bechamel

1. In a large frying pan, sauté the chopped onion and mushrooms for about four minutes. Season with salt and pepper and lower the heat to minimum and add the flour all at once. With a wooden spoon, we stir so that the flour is distributed over the sauté, covering each portion of onion and mushrooms, and forming a kind of sticky paste. We let the flour toast, stirring the dough until it begins to take color.
2. Add a splash of milk and stir the paste, letting it absorb the liquid, until it has practically disappeared. We continue adding splashes of milk, and letting the paste dissolve. It will not take more than 15 minutes to have added practically three quarters of a liter of milk or a little more, until our croquette dough is perfect and to our liking.
3. We add a small touch of nutmeg and turn off the heat, stirring to integrate the flavor of the spice with the intense flavor of the mushrooms in the bechamel.
4. We spread the dough on a plate and let it cool and rest with a film in the refrigerator.
5. Finally, we only have to form the croquettes and fry them in very hot EVOO.
6. Drain on absorbent paper and serve immediately.

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