As of: March 1, 2024, 7:42 a.m
By: Sandra Keck
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The inside of the Croquetas de Jamon y Pollo is not made of potatoes, but of a béchamel sauce.
Click here for the recipe.
© Simply Tasty
Formerly “poor people’s food”, today a tapas classic that comes in many variations.
They all have one thing in common: they do not require potatoes.
Tapas are an integral part of Spanish cuisine and attract foodies from all over the world.
One of these delicious little treats that no tapas evening should be without are the famous Croquetas de Jamón y Pollo.
These golden brown and crispy balls are not only a treat for the taste buds, but also tell a story of Spanish tradition and craftsmanship.
The origins of croquetas date back to the 19th century.
During this time, leftover meat or fish were common in households.
Creative chefs began processing these leftovers into a creamy mass and then frying them into small balls.
This led to the creation of the first croquetas.
Nowadays they have become an integral part of Spain's tapas bars.
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The inventors of leftover food, such as queen pies with ragout fin or French-inspired quiches, were probably also kissed by the muse.
The tapas classic Croquetas de Jamón y Pollo is so easy to prepare:
These ingredients are needed for crispy ham and chicken croquettes:
Croquettes:
1 tbsp vegetable oil
80g butter
80 g shallots, diced
250 g chicken breast, finely diced
100 g Serrano ham, finely diced
1 tsp pepper
100 g wheat flour
150 ml chicken broth
500 ml milk
1 liter frying oil
Breading:
100 g wheat flour
2 eggs, whisked
100 g breadcrumbs (e.g. Panko)
Side dishes of your choice:
Pimentos Padron
Mojo Rosso
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Thanks to these step-by-step instructions, preparation is very easy:
For the croquettes:
Heat vegetable oil and butter in a pot and sauté the shallots until translucent.
Add the chicken and fry until cooked through.
Add Serrano ham and pepper and sauté for another minute.
Mix in 100 g wheat flour and deglaze with chicken stock and milk.
Bring to the boil while stirring and simmer until the mixture thickens.
Allow to cool to room temperature.
For the breading:
Form small balls or oblong croquettes from the mixture.
This is best done with slightly moistened hands.
Dip the croquettes first in flour, then in egg and finally in breadcrumbs.
Heat frying oil in a deep pan and fry the croquettes until crispy on all sides, about 3 minutes.
Drain on kitchen paper.
Pimentos Padron and Mojo Rosso go well with this.
Relish!
Croquetas de Jamon y Pollo have to be golden yellow and crispy.
The recipe for the tapas classic can be found at Simply Tasty.
© Simply Tasty
Croquetas de Jamón y Pollo are not only a traditional dish, but also a timeless classic.
Although there are numerous variations of croquetas - from seafood to mushrooms to vegetables - the combination of cured ham and tender chicken remains one of the most popular.