Irresistible Croquetas Ligonas
- 1 hr 5 min
- Serves 21
- 11 ingredients
45 minutes to prep, 20 to cook. These crunchy Ligonas croquetas are packed with a creamy, buttery béchamel and savory ham, then lightly coated and fried to golden perfection. The recipe yields 21 bite‑size delights, perfect for parties or a comforting snack.
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Method
Melt the unsalted butter in a medium saucepan over medium heat (setting 5 of 9).
Add the flour and stir continuously for about 6 minutes until it turns a light golden color and smells nutty, creating a roux.
Gradually whisk in the milk, stirring vigorously until the mixture is smooth and free of lumps, forming a béchamel sauce.
Stir in the ground nutmeg, ground black pepper, and the ham; adjust the seasoning with salt as needed.
Transfer the béchamel to a shallow tray lined with parchment paper, spread it evenly, cover with another sheet of parchment, and chill for 30 minutes in the freezer or 2 hours in the refrigerator.
Remove the parchment, sprinkle the surface with flour, flip the tray, and sprinkle more flour over the entire surface.
Cut the chilled mixture into 21 equal portions using a sharp knife.
Dust each portion with flour, shape into croquettes, and dust again with flour.
Heat the olive oil in a deep pan to 170‑350°F (use a thermometer for accuracy).
Beat the eggs in a bowl and strain them through a fine sieve.
Dip each croquette first in the beaten egg, then roll it in breadcrumbs, using separate hands for each step to keep the coating clean.
Fry the croquettes in batches of two, maintaining the oil temperature, until they turn golden and crisp (about 2‑3 minutes per side).
Remove the croquettes with a slotted spoon and place them on a wire rack to stay crisp.
Tips while you cook
- Chill the béchamel before shaping
- Allow the chilled mixture to set for the full 30 minutes in the freezer or 2 hours in the refrigerator before cutting.
- Maintain oil temperature while frying
- Heat olive oil to 170‑180 °C and keep it steady throughout frying for a golden, crisp crust.
- Dust with flour before and after shaping
- Sprinkle flour on the tray, flip and flour again, then dust each portion before shaping to prevent sticking.
- Fry in small batches
- Cook only two croquettes at a time.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Paloma Colás made this.
The recipe comes from Paloma Colás’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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