Joselito Ham Croquette – Keki Tapería – 55000 Recipes. Passion for food


Joselito Ham Crockett – Keki Taperia

Sergio Martinez finalist of the second edition of the international championship Joselito Iberico Ham Croquettes during Madrid Fusión 2016


  • 160 g. Extra virgin olive oil Arbequina
  • 160 g. Wheat flour
  • 160 g of acorn ham
  • 2 liters of fresh whole milk
  • 500 g. Panko bread
  • 2 liters of sunflower oil for frying
  • 4 whole eggs


  1. We make a ruff with the butter and the flour in a circle, lightly toast the flour. We pour the warm milk little by little. When the 5 ‘farce is cooked, add the ham, pre-cut with a very fine knife. Let it cook without stopping, stirring with a stick until the dough separates from the walls and bottom.
  2. We check if the dough is ready by pouring a tablespoon on the steel table and see that it comes out clean when it peels off.
  3. Rest the dough for 12 hours in a cold room. Roll the croquettes weighing 20 g. Pass them through a beaten egg and then breadcrumbs panko. We rest for 2 hours in the refrigerator. Fry in plenty of oil until golden brown and transfer to absorbent paper. We planted.
  4. There should be crispy croquettes on the outside, creamy on the inside and flavored with ham, fed with acorns, balanced with fresh milk.


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