andrejthechef
SpainBowlSnack

Croquetas de Jamón

Crisp, golden croquettes packed with creamy béchamel and finely chopped Spanish ham. The tapas bar favorite, made from scratch.

prep
40 min
cook
20 min
total
1 h
serves
4
level
medium
Croquetas de Jamón, a classic dish from Across Spain

Croquetas show up on almost every tapas menu in Spain, and almost every Spanish home has its own version, usually built around whatever was left from Sunday lunch. Ham is the classic, and the one worth learning first.

The whole recipe comes down to one thing: a thick, well-seasoned béchamel that has had real time to chill and firm up. Rush that step and the croquetas fall apart in the oil. Give it the overnight rest and they hold their shape and turn properly crisp.

Part of our 20 best Spanish recipes list.

method

  1. Melt the butter in a saucepan over medium heat. Add the onion and cook gently for 5 minutes, until soft but not colored. Add the ham and cook for 2 minutes more.

  2. Stir in the flour and cook for 2 minutes, stirring constantly, to cook out the raw taste.

  3. Add the warm milk a ladle at a time, stirring well after each addition until smooth before adding more. This takes patience; do not rush it.

  4. Once all the milk is in, keep stirring over medium-low heat for 10 to 15 minutes, until the mixture is very thick and pulls away from the sides of the pan. Season with nutmeg, salt and pepper.

  5. Spread the mixture into a shallow dish, press a layer of plastic wrap directly onto the surface, and chill for at least 4 hours, or overnight.

  6. Shape the chilled mixture into small logs, about 5 cm long, using lightly floured hands.

  7. Roll each croqueta in flour, then beaten egg, then breadcrumbs, pressing gently so the crumbs stick.

  8. Heat the frying oil to 180°C (355°F). Fry the croquetas in small batches for 2 to 3 minutes, until deep golden all over. Drain on paper towels and serve hot.

chef's tips

  • The béchamel needs to be genuinely thick and genuinely cold before you shape it. A loose, warm mixture will fall apart in the oil.
  • Ibérico ham gives the best flavor, but good serrano ham works well and costs less.
  • Shape and bread a double batch, then freeze half uncooked. Fry straight from frozen, adding a minute or two to the frying time.
  • Keep the oil at a steady 180°C. Too hot and the crumb burns before the center is warm; too cool and the croquetas soak up oil.