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A diffrent Spain
The purpose of this site is
to give some aspects and reflections on Spain
with information which you may not find in regular Travel Booklets.


Sorry, but no updates will be done on this site from now on. I decided to put all my efforts on the Swedish site. You'll find a translation tool on the right hand side, Translate this site / Traducir esta Página (powered by Google) or you can use the links below. You may have a good laugh since the translations sometimes mess it up, but I'm sure you will find a lot more to read this way:

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/Monica 2008-12-12

Ham CroquettesHam Croquettes -
(Croquetas de jamón)

Croquetas is a common tapa or a starter, and there are many varieties; croquettes made from tuna, shrimp, mushroom, chicken, cheese, etc. Ham Croquettes below, is one of my favorites.





Ingredients, makes about 20 croquettes:

The filling:

  • 5 tablespoons olive oil
  • 4 tablespoons wheat-flour
  • 1/2 cup finely chopped salt-cured Spanish ham - Jamón Serrano
  • 1 cup ham- or chicken stock
  • 1 cup milk
  • 2 tablespoons chopped parsley
  • Salt and pepper

The coating:

  • 4 tablespoons wheat-flour, seasoned with salt and pepper
  • 1 egg, beaten
  • 5 tablespoons bread crumbs
  • Oil for frying


  1. Heat the olive oil for the filling in a saucepan. Stir in the what-flour and let it fry without taking color.
  2. Add the chopped ham.
  3. Beat in milk and stock gradually.
  4. Cook over low heat until you have a thick soft sauce.
  5. Add parsley and season with salt and pepper.
  6. Spread the sauce in a bowl and cover. Let it cool in the fridge for at least 3 hours, preferably over night.
  7. When the sauce is firm, spread the the wheat-flour for the coating on a plate, the beaten egg on a second, and the bread crumbs on a third.
  8. Shape the filling into finger-like croquettes (see photo above).
  9. Roll each croquette first in flour, then in the egg and finally in the bread crumbs Make sure that all surface is well coated.
  10. Add plenty of oil in a deep-frying pan or skillet. The oil should cover the croquettes. When oil is hot, slip in the croquettes, not to many at the time. Fry them until crisp and golden.
  11. Drain on paper towel and serve immediately.

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Do you like to cook? Here are more recipes on Spanish tapas

Last revised: July 7, 2006



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