Description
Discover how to make authentic Spanish Ham Croquettes (Croquetas de Jamón) — crispy on the outside, creamy on the inside. A beloved Spanish tapas classic that’s easy to make and impossible to resist!
Ingredients
For the Filling:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 ½ cups whole milk (warmed)
- ½ cup finely chopped Spanish ham (jamón serrano or jamón ibérico)
- ¼ cup finely diced onion (optional)
- ¼ tsp nutmeg
- Salt and black pepper to taste
For Coating and Frying:
- ½ cup all-purpose flour (for dredging)
- 2 large eggs (beaten)
- 1 cup breadcrumbs
- Vegetable oil (for frying)
Instructions
- Make the Béchamel Base
Melt butter in a saucepan over medium heat. Add flour and stir for 1–2 minutes to form a smooth roux. Gradually whisk in warm milk, stirring constantly until thick and creamy. Add salt, pepper, and nutmeg. - Add the Ham
Stir in the finely chopped jamón and onion. Cook for another 2–3 minutes until well combined. - Chill the Mixture
Transfer the mixture to a shallow dish, cover with plastic wrap, and refrigerate for at least 3 hours (or overnight) until firm. - Shape the Croquettes
Take small portions of the chilled mixture and roll them into oval or cylindrical shapes. - Coat the Croquettes
Roll each in flour, dip in beaten egg, and coat with breadcrumbs. Ensure they’re evenly covered. - Fry Until Golden
Heat oil to 350°F (175°C). Fry croquettes in batches for 2–3 minutes per side or until golden brown. Drain on paper towels. - Serve Hot
Enjoy with aioli, romesco sauce, or a fresh salad for the perfect Spanish tapas experience.
Notes
- Use jamón ibérico for a richer, more authentic flavor.
- Chill the mixture thoroughly; it helps the croquettes hold their shape.
- Don’t overcrowd the pan while frying — it keeps the oil temperature stable.
- Freeze before frying for easy make-ahead croquettes.
- Serve immediately for the crispiest texture.
- Prep Time: 25 minutes
- Chill Time: 3 hours
- Cook Time: 20 minutes