Recipe for gluten and lactose free Argal serrano ham croquettes

Croquettes are the a classic practical recipe, originally being made to use up the leftovers from other dishes, such as meat from a stock, or the remaining parts of a roast chicken, or, why not, the remains of a stewed hake that no-one wants to eat and that we don’t want to throw away. While this concept may be making a comeback today, it’s not essential to making some tasty croquettes. With this recipe, the difference between making them at home and buying them ready-made is huge. Although it is a little labour-intensive to prepare, but not difficult, it is a surefire success, so let’s go!

This recipe is a little different from the classic croquettes recipe: today we’re going to make gluten and lactose free Argal Serrano Ham croquettes. Ideal for all the family, and of course, if there is anyone with allergies, for a child’s birthday party or a dinner with friends at home.

When preparing «free-from» food, you must be very careful with «cross-contamination» between the dish and other ingredients – for example, don’t mix gluten-free foods and foods with gluten with the same spoon, etc. In this case, use new, clean oil for frying, and you should always read the labels of all processed foods to ensure it does not contain any of the allergen.

In all cases, croquettes, made with different types of flour, are a strong dish that go perfectly with a salad or gazpacho, that is, lighter dishes that are full of vitamins and minerals.

Recipe for a gluten and lactose free Argal Serrano Ham croquettes

Ingredients for about 20-25 croquettes

For the dough:

  • 400ml soy milk (or lactose-free milk)
  • 100g corn flour (starch or cornstarch)
  • 150g Argal serrano ham cut into small pieces
  • One medium onion, finely chopped or grated
  • Four dessert spoons olive oil
  • Salt and pepper

For the breadcrumbs:

  • Gluten-free breadcrumbs (or potato flakes)
  • Beaten egg
  • Lots of olive oil for frying

Preparation:

  • Heat the soy milk or lactose-free milk in a saucepan, without boiling.
  • In another pan, sauté the onion (finely chopped or grated) in olive oil.
  • When done, gradually add the flour through a sieve to avoid lumps. Let cook a few minutes, then add the hot soy milk or lactose-free milk. Stir continuously. Be aware that gluten-free flours form lumps easier when cooking. If this happens, don’t worry: if you add the milk and the lumps don’t disappear, use a blender or similar.
  • Cook until you get a very thick dough. This may take about 10 minutes of cooking over a medium-low heat, stirring constantly.
  • When you have a thick white sauce, add a little salt (only a little as the ham will add more) and a little pepper.
  • Now add the chopped Argal serrano ham and stir well to mix all the ingredients. Pour into a shallow pan and let rest in the refrigerator overnight or a few hours until the dough is cold, tightly covered with clingfilm.
  • Finally, shape the croquettes and roll them in the gluten-free breadcrumbs. Another option is to use mashed potato flakes passed through a mincer. This will give you a very crunchy texture and are more economical than special gluten-free flours.
  • Shape the croquettes, roll them in the gluten-free breadcrumbs or flakes, then dip them in beaten egg and finally again in the breadcrumbs.
  • Fry them in lots of oil, let them rest on kitchen paper and serve.

Done! 🙂