Croquetas de Jamón with Saffron Aioli

Classic Spanish ham croquettes with a creamy béchamel filling, diced Jamón Ibérico, and a flavorful saffron aioli for dipping. Crispy on the outside, smooth and decadent on the inside.

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

725 kcal

Difficulty

Medium

Equipment

6 items

Cost

£3.02/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

60gUnsalted Butter

£0.60

60gAll-Purpose Flour

£0.05

500mlWhole Milk(Warm)

£0.55

150gJamón Ibérico(Finely diced)

£8.00

0.3tspNutmeg(Freshly grated)

£0.10

to tasteSalt

£0.60

to tasteBlack Pepper(Freshly ground)

2Eggs(Lightly beaten)

£0.60

150gBreadcrumbs(Panko or fine breadcrumbs)

£0.30

for fryingVegetable Oil

£0.20

0.5cupMayonnaise

£0.25

1cloveGarlic(Minced)

£0.05

1tspLemon Juice(Freshly squeezed)

£0.05

a pinchSaffron Threads(Infused in 1 tbsp warm water)

£0.75

Total Cost

£12.10

£3.02 per serving

Instructions

1.
**Make the Béchamel:** In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 1-2 minutes until a smooth paste (roux) forms.
2.
Gradually whisk in the warm milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and starts to thicken.
3.
Reduce the heat to low and simmer, stirring frequently, for about 10-15 minutes, or until the sauce is thick enough to coat the back of a spoon. Stir in the diced Jamón, nutmeg, salt, and pepper. Taste and adjust seasoning as needed.
4.
Transfer the béchamel to a shallow dish, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate for at least 4 hours, or preferably overnight, until completely chilled and firm.
5.
**Make the Saffron Aioli:** In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and saffron-infused water. Stir well to combine. Taste and adjust seasoning as needed. Refrigerate until ready to serve.
6.
**Shape the Croquetas:** Once the béchamel is firm, scoop out tablespoons of the mixture and shape them into small, elongated cylinders (about 2 inches long).
7.
**Bread the Croquetas:** Prepare three shallow dishes: one with the beaten eggs, one with the breadcrumbs. Dip each croqueta in the egg, then dredge in the breadcrumbs, ensuring it is fully coated. Repeat the egg and breadcrumb coating for a thicker, crispier crust.
8.
**Fry the Croquetas:** Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the croquetas to the hot oil in batches, ensuring not to overcrowd the fryer. Fry for 2-3 minutes per side, or until golden brown and crispy. Be careful not to burn them.
9.
Remove the croquetas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
10.
Serve the croquetas immediately with the saffron aioli for dipping.

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My Notes

Nutrition Information

Nutrition per serving (225g)

725 kcal / 3033 kJ

Carbs

35g

13% of RDA

Fat

55g

79% of RDA

Protein

27g

54% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

6 g

7% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Chilling the béchamel thoroughly is crucial for easy shaping and preventing the croquetas from falling apart during frying.

Double breading the croquetas ensures a thicker, crispier crust.

Maintain a consistent oil temperature for even cooking and prevent the croquetas from becoming greasy.

Don't overcrowd the fryer, as this will lower the oil temperature and result in soggy croquetas.

For a richer flavor, use Jamón Ibérico de Bellota.

If you don't have a deep fryer, a large pot with high sides will work.

Cooking Equipment

Saucepan

Mixing Bowls

Whisk

Shallow Dishes

Deep Fryer or Large Pot

Slotted Spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Chilling the béchamel thoroughly is crucial for easy shaping and preventing the croquetas from falling apart during frying.

Double breading the croquetas ensures a thicker, crispier crust.

Maintain a consistent oil temperature for even cooking and prevent the croquetas from becoming greasy.

Don't overcrowd the fryer, as this will lower the oil temperature and result in soggy croquetas.

For a richer flavor, use Jamón Ibérico de Bellota.

If you don't have a deep fryer, a large pot with high sides will work.

Croquetas de Jamón with Saffron Aioli

Ingredients

Instructions