Iberico ham croquetas

By DNA Dinners
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


  • 100 grams butter
  • 1 tablespoon (15 millilitres) iberico ham oil
  • 1 small shallot, finely chopped
  • ¾ cup (180 millilitres) iberico ham
  • 1 1/2 cups (360 millilitres) flour, divided (1 cup (240 millilitres) for the roux, ½ cup (120 millilitres) to coat)
  • 2 1/2 cups (590 millilitres) ham consommé
  • 1 cup (240 millilitres) 35% cream
  • 5 sheets gelatine, softened
  • Salt
  • 1 egg, beaten, to coat
  • Panko, to coat
  • Vegetable oil, to fry


  1. In a pan, heat butter and ham oil. Add shallot and diced ham. Sweat on a gentle heat until shallots are translucent. Add one cup (240 millilitres) of flour to make a roux, stirring constantly until the mixture develops a golden colour.
  2. In a separate pot, bring the ham consommé and cream to a boil. Add gelatine sheets. Slowly add of the consommé and cream mixture to the roux while stirring continuously. Remove from heat and transfer to a roasting pan. Cover with plastic wrap and let cool to room temperature.
  3. Form the cooled mixture into two tablespoon (30 millilitre) balls. Dredge the balls in the remaining flour, then the egg, then the panko. The balls should be evenly covered.
  4. In a pan, heat vegetable oil, fry the balls at medium heat for three minutes or until golden. Remove from oil, set aside on paper towel to drain. Serve.

This recipe is used with permission and is owned by Labora Restaurant.

Watch DNA Dinners