Estate Dinners
Croquetas de Jamón
The Strategy:
These crispy Spanish croquettes feature a rich, creamy béchamel filling studded with savory, dry-cured ham and melted Manchego cheese. Chilling the dough thoroughly before breading ensures they hold their shape beautifully and fry to a perfect, shatteringly crisp golden-brown. They are a delightful, bite-sized starter that brings the casual elegance of a Spanish tapas bar directly to your living room.
Ingredients
- 7 ounces dry cured smoked ham, such as jamon Iberico
- 1 cup unbleached all-purpose flour
- 1 teaspoon dried parsley
- 1 teaspoon ground cumin
- ½ teaspoon ground oregano
- ½ teaspoon garlic powder
- ½ teaspoon ground nutmeg
- 4 tablespoons butter
- 1 large shallot, peeled and chopped, about 1/4 cup
- 2 cups milk, room temperature
- 1 tablespoon dry sherry
- 8 ounces Manchego cheese, grated about 2 cups
- 2 eggs, beaten
- 2 to 3 cups breadcrumbs
- Vegetable oil for frying
- 2 tablespoons chopped fresh parsley
Instructions
- Place the ham in the bowl of a food processor.
- Pulse to finely dice.
- Whisk together the flour, parsley, cumin, oregano, garlic powder and nutmeg in a small bowl.
- Heat the butter in a deep saucepan over medium-high heat.
- Add the shallot and cook until soft about 2 minutes.
- Whisk the seasoned flour into the butter and shallots and cook until the sauce bubbles and begins to pull away from the sides of the pan, about 2 to 3 minutes.
- Whisk in the milk and sherry.
- Reduce the heat to medium. Continue to whisk until the sauce thickens, about 5 minutes more.
- Remove the pan from the heat and whisk in the cheese until thoroughly melted.
- Stir in the diced ham.
- Pour this béchamel sauce into a baking dish and chill for at least four hours.
- To form the croquettes, use a 1-inch ice cream scoop to form a ball of béchamel.
- Form this ball into a small cylinder and place onto a parchment-lined baking sheet. Continue until all the béchamel is used.
- Transfer the cylinders to the refrigerator.
- Make a dipping station by whisking together two large eggs in a shallow bowl.
- Pour bread crumbs into a second bowl. Use one hand to dredge one cylinder into the egg wash, tapping off any extra, and placing into the bowl with breadcrumbs. Then use your other hand to roll the cylinder in those breadcrumbs. Keep one hand for wet and one hand for dry. It's less messy!
- Place the breaded croquettes back onto the baking sheet.
- Chill (or freeze) until you are ready to fry the croquettes.
- Heat vegetable oil in a fryer, or a deep pot, to 375°.
- Make sure that you use only enough oil to come one-third up the side of the pot as the oil will bubble up when you fry the croquettes.
- Place several croquettes into the hot oil. Use a slotted spoon to gently turn the croquettes in the oil.
- Cook until golden, about 3 to 4 minutes.
- Transfer the croquettes to a paper towel lined baking dish to drain.
- Season with salt and place onto a serving platter.
- Serve with a sprinkle of fresh parsley.
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
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The Heart of the Table
Placed on a shared platter, these warm, golden croquettes are an instant crowd-pleaser that gets everyone talking and sharing. The contrast of the crispy shell and the velvety, ham-flecked center brings a playful, celebratory energy to the start of the meal. They represent the joy of casual, hands-on dining that immediately breaks the ice and sets a festive tone.
- a teardrop weighted stainless steel bar spoon with a twisted stem
- a solid copper balloon whisk to perfectly aerate ingredients
- a wide, copper-plated wire cooling rack to ensure perfect airflow
- a set of minimalist, mouth-blown crystal coupe glasses with slender stems
- a professional Hawthorne strainer with a tight-coil spring
Neighborly Grace
- THE PRESENTATION: Pile the hot, crispy croquettes on a wooden board lined with parchment paper, served alongside fresh parsley sprigs and a small bowl of light, garlicky aioli.
- THE POUR: A glass of chilled Spanish Cava or a dry, crisp Manzanilla Sherry to cut through the rich, creamy béchamel.
- THE VIBE: Living Room Lounge: Cozy seating, soft ambient lighting, and upbeat acoustic tunes create a lively, warm space perfect for grazing and laughing.
