Joselito Ham Croquette – Two Seasons – 55000 Recipes. Passion for food


Jokelito Ham Crockett – Two Seasons

Iago Castrilon’s final in the second edition of the Joselito Iberico Ham Croquettes International Championship during Madrid Fusión 2016


  • 90 g. Iserian ham, fed with Joselito acorns
  • 50 g of olive oil
  • 40 g Butter
  • 60 g Flour
  • 100 g of ham
  • 1.1 liters of milk
  • Egg
  • Sol
  • Bread a little


  1. Put the pieces of butter, olive oil and ham in a vacuum bag, put in the roner at 65 ° for 1 hour
  2. Strain the result from the bag and place in a saucepan, add the flour and cook over low heat for 15 minutes.
  3. Add the ham and add the warm milk, stirring better three times, simmering for 30 minutes without stirring.
  4. Pour the contents into a plastic pan greased with sunflower oil and cover with a film every 10 minutes, the film will be removed and the dough is mixed with a spatula, repeating the operation about 8 times
  5. After it is cold, the croquettes are shaped by hand, getting a round shape,
  6. They are passed through an egg and breadcrumbs, left to rest and finished by frying in oil at 200 ° C.


I will see you on another recipe.
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