HOW TO MAKE SPANISH CROQUETAS DE JAMÓN - Ham Croquettes - In This Chef
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- čas přidán 4. 05. 2020
- How to make the most amazing croquetas de jamón/ ham croquettes, the real way.
This croquetas recipe is really easy but again they need a bit of preparation time, but you can make may and freeze them for when you really want to impress at the dinner table.
Tips:
Make sure the mixture has completely cooled before trying to roll, and be quick when rolling as your hands will soon turn them in to a sloppy mess.
You need to freeze them until nearly solid before coating them in the breadcrumbs, but you can also store them without breadcrumbs and just crumb them when you want to eat them.
Be careful the oil doesn't get too hot or they will burn easily.
and make sure they are fully coated in the breadcrumbs or they might leak out and you will be left with a hollow shell.
You will need:
200g of jamón serano, or any ham you want to use
50g butter
50g flour
750ml of milk
salt
pepper
2 eggs
flour
and breadcrumbs
for the coating.
I hope you try them out as they are extremely tasty.
I would love to hear if you do.
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Omg! I had no idea how easy it is to make this! Thank you for sharing! Definitely trying this soon!
Samantha Michael it’s so easy but so much better when home made
I love this
just watched a couple of your videos. Great content so far. Short and to the point. Keep em coming :)
Dining with Alex awesome thanks man. I will defiantly keep them coming
Omg Im trying this one this weekend for my husband! Thank you!
You should, he will love them
Nice ! Really Authentic . I bet it taste amazing!
Cooking with Abe thanks, they were perfect
These look amazing
Thank you
Looks 😋 all the best!
Wandering TasteBuds thank you
WoW.....Absolutely 💯 delicious 😋 thanks for recipe
You’re welcome. I hope you give them a try
love it
Great recipe thanks 4 sharing 🌹🌹🌹👍👍👍👍🌹🌹🌹🌹
Sharp Shooter no problem
Nice job
I will surely try this one for my parents..thank you friend❤️
SHANE GALVEZ #MUSIC yes you should, they will love it, they are so tasty
Wow so much hard work goes into croquettes, no wonder only some are amazing. Not all are the same. These look absolutely amazing. Also had nooo clue milk was an ingredient 😮🥛 mind blown lol
It's look yummy , craving for that
Allyn Cas you should try them
@@ChristopherShaun thanks for sharing
NICE
Here to support you ..and I love ur intro
Emmyrox Animes thanks so much, I appreciate it a lot
Wow 😍
Cooking and Whispering you should try them
In This Chef sure!
I will try this
Esther Iweajunwa tv let me know how it goes
Nice video 👍🏻
Warda's Cooking Channel thank you very much
cool channel 😂 the thumbnail is superbbbb !!!!!
random things wow thank you very much. I’m really trying to make it pop
Subscribed you my friend 😍 😍
Awesome, keep in touch so we can grow together
Great recipe ! Hey chef can you freeze croquetas to eat later ? and if so, how can you thaw them properly to mantain the creamyness ? thank you !!
Yes definitely you can freeze them. And when you want them just leave the either in the fridge for 5-8 hours our out at room temperature for 1-2 hours. And they should always be creamy.
@@ChristopherShaun thank you so much chef!!! I Will try it !! Hug from Brasil
Going to make these next week, how many croquettes can I expect from this recipe
It’s been a while since I made this batch but you should get between 16-20 depending how big you make them. Let me know how it goes for you tho. Would love to hear
Can these be frozen? Would it be best to freeze before frying or after?
Yeah they can easily be frozen. But I would freeze them before frying. Let me know if you try out the recipe.
Will it easily melt if left for almost 2 hours on room temp?
Do you mean before or after cooking? They won’t melt like ice cream. But they will be very soft and more difficult to handle if you leave them at room temp before cooking. I recommend cooking from nearly frozen for best results. Once cooked tho the outer fried shell of the breadcrumbs holds their shape pretty well. Hope this helps
I so wish I could cook!! I try way to hard and always mess it up
NikPikThrift we’ll stick with my channel and I’ll have you cooking in no time
Hi
Fantastic content. Delicious food! Am here to stay 😋😊❤️. New Subbie here showing some love 💕
Lilac Glo wow thank you so much for the support, I hope you keep following
In This Chef ❤️❤️👍🏾💯
Mine keep breaking?? I followed everything you say, made them 4 x...but they break as i fry them :( Why??????
I’m guessing they arnt Coated completely or maybe they are too defrosted when you cook them. Also the mix might not be thick enough while hot and therefore leak out when it gets cooked. Make sure that they are completely covered in flour before coating them in the egg so that it sticks completely. Please let me know how you get on. If you have any other doubts please feel free to ask again
Croquetas are one of my absolute favorite things to eat! I'm new to your channel and I'm glad I stumbled on this video. I just subscribed and would love it if you checked out my cooking videos too 😊. I can't wait to watch more of your content!
You deserve sooo many more subscribers! I can’t wait to watch your channel grow! I am obsessed with your videos. New subscriber. I have a channel too. Hope we can support each other ❤️
I'm all over this today, tons of ham left!
Love it. Let me know how they turn out! I seriously love making this recipe
@@ChristopherShaun when I dropped my ham to brown I also put in diced onion and diced brussel sprouts then did the butter flour milk. It was spectacular! Cheers mate!
That sounds awesome, I love that you used Brussels sprouts. Gives me a great idea for a full roast dinner in a croqueta! Haha.
@@ChristopherShaun no bullshit they rocked
Much love
no entiendo porque le hechas mantequilla
Porque mi gusta el sabor con mantequilla mejor. Pero yo se que usan aceite oliva más en España. Y no usas mantequilla mucha. Pero no hay reglas cuando inventas los platos, verdad?
@@ChristopherShaun que va esta bien , no es la original pero tampoco me quejo👍
Two things... 1 - grind the meat, 2 blanch them first. Bonus: No need to thank me. You're welcome 🤭😂👍🤦
What do you mean grind the meat? And blanch them first. Did you comment on the wrong video?
@@ChristopherShaun Put the jamón serrano in a meat grinder, like how one would make ground beef. Concerning blanching, that is when you fry at a very high temperature (e.g., 400°F) for only 50sec or so. Then freeze the croquettes (takes less than 1 hour). Then fry them _again_ .This time as per usual.
Bonus: For the meat, rather than just jamón serrano, grind 2 parts serrano and 1 part cooked chorizo.
No onion and no nutmeg... I'm not sure this is traditional at all