Croquetas de Jamon (Spanish Ham Croquettes)

About This Recipe

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.

Ingredients

Serves 6

• 4 tbspbutter
• 1/2 cupall-purpose flour(for bechamel)
• 3 cupswhole milk(warmed)
• 150 gjamon serrano(finely diced)
• 1/2onion(finely minced)
• 1/2 tspsalt
• 1/4 tspnutmeg
• 1 cupall-purpose flour(for breading)
• 2eggs(beaten, for breading)
• 1.5 cupsbreadcrumbs(for breading)
• 4 cupsvegetable oil(for frying)

Instructions

1. 1

   Cook the onion

   Melt butter in a saucepan and cook minced onion until soft, about 5 minutes.

2. 2

   Make the roux

   Add flour and cook, stirring constantly, 2-3 minutes until pale and fragrant.

3. 3

   Add milk gradually

   Whisk in warm milk a little at a time, stirring constantly, until fully smooth and very thick, cooking 8-10 minutes total.

4. 4

   Add ham

   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.

5. 5

   Chill

   Spread the mixture into a shallow dish, cover directly with plastic wrap, and refrigerate at least 3 hours, or overnight.

6. 6

   Shape and bread

   Scoop and roll the chilled mixture into small logs, then coat each in flour, dip in beaten egg, and coat in breadcrumbs.

7. 7

   Fry

   Fry in batches in hot oil (350F/175C) for 2-3 minutes, turning, until deep golden all over.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions