Recipe of Any-night-of-the-week Spanish ham Croquetas

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Spanish ham Croquetas

Before you jump to Spanish ham Croquetas recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.

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While it may not taste as good, preparing food in the microwave rather than in the oven will save you a packet of money. Perhaps the realization that an oven makes use of 75% more energy will encourage you to use the microwave more. When it comes to boiling water and steaming vegetables, you can save a great deal of energy and do the job faster with countertop appliances rather than a stove. Many individuals wrongly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. A dishwasher is especially effective when it's full before a cycle is going. By cool drying or even air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.

As you can see, there are many little things that you can do to save energy, as well as save money, in the kitchen alone. Environmentally friendly living is not that hard. Largely, all it will take is a bit of common sense.

We hope you got insight from reading it, now let's go back to spanish ham croquetas recipe. You can have spanish ham croquetas using 9 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to prepare Spanish ham Croquetas:

Get of thick bechamel sauce.
Use 1 tbsp of butter or margerine.
Use 100 grams of plain flour (or as much as the butter absorbs).
Use 1/2 liter of milk.
Provide 1 pinch of salt.
Use 1 tbsp of cornflour dissolved in some milk.
You need of breading.
Provide 1 of eggs.
Provide 100 grams of dried fine breadcrumbs.

Instructions to make Spanish ham Croquetas:

Melt butter in a fryingpan.
Add flour while on a low heat. Quantities are approximate as I add as much as the butter absorbs. When the mixture stops sticking to the pan I consider it ready as for bechamel sauce but I add a bit more flour to make sure is thick enough to shape the croquetas..
Add the milk slowly specially at the beggining making sure it doesn't clump. Stir well.
Add a pinch of salt and the dissolved cornflour dissolved in some milk. Let the sauce bubble a bit while it thickens.
Add ham. (or your desired filling. My mum used to use chicken meat. I use serrano ham, crabmeat...) and mix.
Let mixture cool in the fridge for a couple of hours until you're ready to shape croquetas.
Prepare 1 bowl with breadcrumbs 1 bowl with beaten egg and two spoons to start shaping mixture.
With the two spoons shape a bullet of the mixture.
Pass bullet shapes of bechamel mix to beaten egg bowl. Máx three at a time.
Coat them after with breadcrumbs.
They are ready to deep fry in plenty hot oil. Or to freeze as I do for later use.

A typically Spanish snack that makes great party food. Take the ham mixture out of the fridge. Put a little bit of olive oil on your hands to make it easier to roll the croquetas. They say that you can judge a tapas bar by the quality of its croquetas. Warm and creamy with a crunchy bread shell, croquetas are loved across Spain.

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