York ham and boiled egg croquettes recipe
Homemade croquettes are a classic in Spanish houses and bars. These portions of fried dough can be made in an infinite number of flavors and are ideal for using up leftovers, such as when preparing the famous roasted chicken croquettes.
We will use York ham, also known as sweet ham or precooked ham, we will also add a hard-boiled egg and with these ingredients we will make croquettes ideal for snacking and sharing with the family. Stay and enjoy the recipe for York ham and boiled egg croquettes, you’ll love them!
Ingredients to make York ham and boiled egg croquettes:
- 1 package of York Ham
- 2 hardboiled eggs
- 1 onion
- 1 pinch of salt and pepper
- 3 tablespoons of wheat flour
- 1 glass of milk
- I beaten egg
- 1 pinch of Nutmeg
- 1 pinch of oregano
- Bread crumbs
How to make York ham and boiled egg croquettes:
The first thing will be to prepare the ingredients, so preparing our homemade croquettes will be much easier. Then, cut the York ham, the onion and the boiled eggs into small pieces.
If you have doubts about how to make a hard-boiled egg well, take a look at the perfect boiled eggs article, where we teach you tricks and precise cooking tips.
In a saucepan or skillet, put oil over medium heat and poach the onion. When the onion is poached put the flour and let it roast until it does not look raw.
Then add the milk, I put it by eye but the amount is more or less a glass. When you add it, stir everything and do not stop doing it to form the dough for our ham croquettes.
Put the spices to taste and incorporate the ham along with the egg. Keep moving until the dough detaches from the pan, then it will be ready and we can pour it completely onto a plate. Cover the mass of the ham and egg croquettes with plastic wrap and leave to rest until cool.
Once the dough is cold, we begin to assemble our croquettes, giving the dough the classic shape. Then we pass them through beaten egg and breadcrumbs to coat. Fry the croquettes in plenty of hot oil and cook until they are browned on all sides and appear crispy. Reserve on a plate with absorbent paper to remove excess oil and ready.
