Creamy bechamel and diced jamon rolled into logs, breaded and fried until golden and crackling, a beloved Spanish tapas classic.
Croquetas are perhaps Spain's most cherished tapa, a thick, ham-studded bechamel chilled until firm, then shaped, breaded, and fried until the outside shatters to reveal a molten, creamy center. The bechamel is cooked longer and thicker than a typical sauce, allowing it to firm up completely once chilled, which is essential — a bechamel that's too loose will be impossible to shape and will burst during frying. Diced jamon serrano or jamon iberico gives the classic version its distinct savory depth, though variations abound; whatever the filling, the technique of chilling, shaping, double-breading and frying stays exactly the same.
Serves 6
Melt butter in a saucepan and cook minced onion until soft, about 5 minutes.
Add flour and cook, stirring constantly, 2-3 minutes until pale and fragrant.
Whisk in warm milk a little at a time, stirring constantly, until fully smooth and very thick, cooking 8-10 minutes total.
Stir in diced jamon, salt and nutmeg, cooking 2 more minutes until very thick, almost paste-like.
The bechamel should be thick enough that a spoon dragged through it leaves a clear trail — this is what allows it to hold its shape once chilled.
Spread the mixture into a shallow dish, cover directly with plastic wrap, and refrigerate at least 3 hours, or overnight.
Scoop and roll the chilled mixture into small logs, then coat each in flour, dip in beaten egg, and coat in breadcrumbs.
Fry in batches in hot oil (350F/175C) for 2-3 minutes, turning, until deep golden all over.
Chill the bechamel thoroughly, ideally overnight — a warm or barely-set bechamel is nearly impossible to shape without it sticking to your hands.
Double-dip in egg and breadcrumbs for an extra-crisp shell if the first coating feels thin.
Fry at a steady, hot temperature; oil that's too cool makes the croquetas absorb grease and can cause them to burst before the coating sets.
Croquetas de pollo use shredded cooked chicken instead of jamon.
A mushroom version (croquetas de setas) is popular for a vegetarian option.
Bacalao (salt cod) croquetas are a classic variation found in coastal regions.
Uncooked, breaded croquetas freeze exceptionally well; fry directly from frozen, adding a minute or two to the cooking time. Cooked leftovers keep 2 days refrigerated and reheat best in an oven, not a microwave.
Croquetas arrived in Spain via French bechamel technique in the 19th century and were quickly adapted using local ingredients like jamon, becoming one of the defining tapas of Spanish bars and a dish closely tied to home cooking traditions passed between generations.
Yes, in fact it's best made a day ahead and chilled thoroughly, which makes shaping the croquetas much easier.
The bechamel likely wasn't thick enough or wasn't chilled long enough — make sure it's very firm before shaping, and freeze shaped croquetas for 15 minutes before frying if needed.
The oil temperature was probably too low — use a thermometer to keep it steady around 350F/175C throughout frying.
Per serving (90g / 3.2 oz) · 6 servings total
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