Croquettes are the most beloved snack in Spanish gastronomy. This baked version eliminates the frying without sacrificing the exterior crunch or interior creaminess. The trick: a well-coated bechamel with a lot of Iberian ham and a final baking at a high temperature.
Mediterranean
Baked Iberian ham croquettes without frying
Creamy Iberian ham croquettes breaded and baked without frying. Classic Spanish snack that is lighter, crunchier and full of flavor.
- Spain
- MAIN COURSES
- Light
- Low fat
- Low sugar
- medium
30 min
Tiempo de Preparación
20
Servings
Nutrición por ración
- Calories 120 kcal
- Protein 5 g
- Fiber 0.5 g
- Carbohydrates 10 g
- Fat 6 g
- Sodium 320 mg
Story behind the dish
Preparation
Baked Iberian ham croquettes without frying is a preparation from Spain with medium difficulty. Reserve about 75 minutes in total (30 for mise en place and preparation, 45 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: For the bechamel: 60 g butter, 80 g flour, 600 ml milk, nutmeg.
- Have ready: 200 g of finely chopped Iberian ham.
- Have ready: For the batter: 2 eggs, panko breadcrumbs, cooking spray.
- Have ready: Salt and pepper.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Melt butter; add the flour and cook 2 min
Melt butter; add the flour and cook 2 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Pour in the hot milk little by little, stirring; cook 10 min until…
Pour in the hot milk little by little, stirring; Cook for 10 minutes until the bechamel is very thick. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Watch the exact point indicated; An extra minute can alter the result.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
-
Add ham; adjust salt
Add ham; adjust salt, pepper and nutmeg. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Spread on a tray; Cover with film and refrigerate for 4 hours (or overnight)
Spread on a tray; Cover with film and refrigerate for 4 hours (or overnight). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Form the croquettes; goes through beaten egg and panko
Form the croquettes; Pass through beaten egg and panko. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place on tray; spray with cooking spray
Place on tray; spray with cooking spray. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake at 220°C for 20-25 minutes until golden and crispy.
Bake at 220°C for 20-25 minutes until golden and crispy. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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