'Croquettes' on Serious Eats

Cook the Book: Potato, Ham, and Piquillo Pepper Croquetas

Adapted from Amanda Hesser's The Essential New York Times Cookbook, this Spanish accented croquette recipe came from Melissa Clark's A Good Appetite column. Inspired by a glut of leftover mashed potatoes from Thanksgiving, Clark mixed them up with little chunks of salty Serrano ham, smoked Spanish paprika, and sweet-spicy piquillo peppers. Rolled in flour, dipped in egg wash, and finally dusted in breadcrumbs, the little croquetas fry up with a beautifully crisp crust and soft, smoky centers filled with creamy potato dotted with diced ham and pepper. More

Ham Croquettes

The following recipe is from the May 26 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The croquetas de jamón served at tapas bars have always been among my favorite small plates.... More

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