Boiled egg croquettes with ham and cheese are a delightful fusion of flavors that make for an excellent appetizer or snack. These crispy bites feature diced hard-boiled eggs, savory ham, and creamy béchamel, all coated in breadcrumbs and fried to a golden perfection. They're fantastic for gatherings or just a tasty treat at home. Plus, they're a great way to use up leftover ingredients. Discover how to make them and enjoy this classic dish!
History
Boiled egg croquettes, known as "croquetas," have a rich history that dates back to 19th-century Spain, where they first emerged as a traditional tapas dish.
Originally created to use up leftovers, these delightful morsels showcased the resourcefulness of Spanish households.
Combining ham and cheese with a creamy Béchamel sauce, croquettes became a staple in many European cuisines by the early 20th century, captivating taste buds across France and Italy.
The blend of flavors in the ham and cheese version perfectly complements the richness of the sauce, making it a beloved favorite.
Today, croquettes come in various fillings, but the classic combination remains a cherished part of global culinary culture, celebrating their Spanish roots.
Recipe
Boiled egg croquettes with ham and cheese are a delightful way to enjoy a classic tapas dish that's both satisfying and easy to prepare. This recipe brings together the rich flavors of hard-boiled eggs, savory ham, and creamy béchamel sauce, all encased in a crispy coating. Perfect for gatherings or as a delicious appetizer, these croquettes are sure to impress your guests.
To get started, you'll need to prepare the béchamel sauce, which serves as the base for the croquette filling. Once the sauce has cooled and is combined with the diced hard-boiled eggs and ham, you'll shape the mixture into bite-sized pieces before lightly coating them with flour, egg, and breadcrumbs. After frying to a golden brown, these croquettes will be ready to serve hot, ideally with a side of your favorite dipping sauce.
Ingredients
- 4 hard-boiled eggs, diced
- 100g ham, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk, warmed
- Salt and nutmeg, to taste
- Flour, for coating
- 1 beaten egg, for dipping
- Breadcrumbs, for coating
- Oil, for frying
Cooking Instructions
Begin by melting the butter in a saucepan over medium heat, then whisk in the flour to create a roux. Gradually pour in the warmed milk while continuously stirring until the mixture thickens.
Season with salt and a pinch of nutmeg. Once the béchamel sauce has cooled slightly, mix in the diced hard-boiled eggs and chopped ham until well combined.
Shape the mixture into small balls or logs, then coat each one in flour, dip it in the beaten egg, and roll it in breadcrumbs. Heat oil in a frying pan over medium-high heat, then fry the croquettes for about 1-2 minutes on each side or until they're golden brown and crispy.
Extra Tips
For an added layer of flavor, consider incorporating herbs such as parsley or chives into the filling mixture.
Make sure the oil is hot enough before frying to ensure the croquettes are crispy and don't absorb too much oil.
If you want to prepare these croquettes in advance, you can freeze them after coating; just fry them straight from the freezer, adding a couple of extra minutes to the frying time for a perfectly cooked treat.
Cooking Steps
To start making your boiled egg croquettes, you'll first prepare the ham mixture by combining the chopped hard-boiled eggs and leftover ham.
After that, chill the mixture for about 30 minutes to help it firm up before shaping it into small balls.
Finally, you'll coat each ball evenly with breadcrumbs before frying them until they're golden brown and crispy.
Step 1. Prepare the Ham Mixture
Start by chopping hard-boiled eggs and leftover ham into small pieces, ensuring they're evenly distributed in your croquette mixture.
Next, prepare a thick béchamel sauce by melting butter in a saucepan, then adding flour. Gradually whisk in warmed milk until the sauce is smooth and thick.
Once your béchamel is ready, incorporate the diced ham and chopped eggs into the sauce, mixing thoroughly to combine the flavors. This will create a cohesive filling for your croquettes.
Allow the ham and egg mixture to cool in the refrigerator for at least 2 hours. This cooling step firms up the mixture, making it easier to shape into uniform balls or logs, which will cook evenly when fried.
Step 2. Chill Mixture for 30 Minutes
Once you've mixed the ham and egg filling, chilling it in the refrigerator for at least 30 minutes is crucial. This step helps the mixture firm up, making it much easier to work with when you're ready to shape your ham and cheese croquettes.
Plus, letting it chill allows the flavors to meld beautifully, enhancing the overall taste. A cold mixture also prevents your croquettes from falling apart during frying, ensuring a better texture and a more appealing presentation.
To keep the mixture fresh and moist, cover it with plastic wrap or store it in a sealed container while it chills. If you need more time, you can refrigerate it for several hours or even overnight for added convenience.
Step 3. Shape Into Small Balls
Shape the chilled mixture into small balls, roughly the size of a golf ball, to ensure uniformity.
Use clean hands to scoop portions of the mixture and gently roll them between your palms, making sure they're compact and smooth. This helps eliminate cracks and uneven surfaces, which is essential for making the croquettes look nice.
If you want consistency, consider weighing each portion, aiming for about 1.5 to 2 ounces per ball.
Once shaped, place them on a parchment-lined baking sheet to prevent sticking.
It's crucial to refrigerate the formed balls for at least 30 minutes; this helps them firm up and hold their shape during cooking, especially when you add that delicious Swiss cheese.
Step 4. Coat With Breadcrumbs Evenly
Coating the croquettes with breadcrumbs is a critical step that ensures a delightful crunch.
Start by forming your cooled croquette mixture into uniform balls or patties. Set up a dredging station with three bowls: one for seasoned flour, one for beaten eggs, and one for breadcrumbs.
Roll each croquette in the flour first, ensuring it's fully covered to help the egg stick better. Next, dip the floured croquette into the beaten egg, letting any excess drip off.
Finally, coat with breadcrumbs evenly by gently pressing down to ensure the crumbs adhere well. This careful coating process will create a crispy outer layer when you fry the croquettes over medium heat, resulting in a delicious snack.
Step 5. Fry Until Golden Brown
Now that your croquettes are coated with breadcrumbs, it's time to fry them to perfection.
Heat oil in a frying pan or deep fryer to about 350°F (180°C) for optimal frying temperature. Carefully add the croquettes in batches to avoid overcrowding; this ensures even cooking and prevents the oil temperature from dropping.
Fry each croquette for about 1 to 2 minutes per side, watching closely until they turn a beautiful golden brown.
Once fried, use a slotted spoon to remove them from the oil, letting excess oil drain off before placing them on a paper towel-lined plate.
Serve the croquettes immediately for the best results, and don't forget to pair them with your favorite dipping sauces!
Final Thoughts
As you savor each bite of boiled egg croquettes, you'll appreciate how this dish effortlessly brings together rich flavors and textures.
Croquettes are made with creamy béchamel sauce, diced ham, and hard-boiled eggs, creating a delightful fusion. You can customize your croquettes by using different cheeses like Swiss or cheddar, which enhances the overall taste. Remember to season with salt to elevate the flavors further.
The crispy breadcrumb coating provides a satisfying contrast to the soft filling, making them a perfect appetizer or a fun snack for any occasion. Plus, they're a fantastic way to use up leftover ham, reducing waste while treating yourself to a delicious meal.
Enjoy these croquettes at your next gathering or simply as a cozy treat!
Frequently Asked Questions
What Is the Most Popular Croquette?
The most popular croquette varies by region, but ham and cheese croquettes often top the list in many countries.
You might find that people rave about the creamy filling and crispy exterior. In Spain, for example, croquetas de jamón are a beloved tapas choice.
If you travel to the Netherlands, you'll encounter meat-filled kroketten, showcasing the croquette's versatility.
What Is the Difference Between French and Spanish Croquettes?
When you compare French and Spanish croquettes, you'll notice a few key differences.
French croquettes typically use puréed potatoes or béchamel as a base, while Spanish ones rely on a thicker béchamel mixed with various fillings.
Spanish croquettes often feature a wider range of ingredients and spices, giving them a bolder flavor.
Additionally, the shapes differ; Spanish versions are usually smaller and rounder, ideal for sharing as tapas, unlike the larger French style.
What Are the Ingredients in Goya Ham Croquettes?
When you think about Goya ham croquettes, you're looking at a delicious mix of ingredients.
You'll typically use leftover ham, béchamel sauce, and a blend of cheeses like Swiss or cheddar for that creamy, savory filling.
For the breading, you'll need seasoned flour, beaten eggs, and breadcrumbs or Panko for that perfect crispy texture.
Once you've combined everything, deep-frying them gives you that golden-brown, mouthwatering result everyone loves!
What to Serve With Ham Croquettes?
When you're serving ham croquettes, consider pairing them with a variety of dipping sauces like honey mustard or spicy brown mustard to elevate the flavors.
A fresh salad of arugula or mixed greens can provide a nice contrast to the richness of the croquettes. You might also add some pickles or olives for a briny bite.
Roasted or sautéed vegetables like asparagus will introduce a healthy touch, making your meal well-rounded and delicious.
