🇪🇸 Spain · Food
Croquetas de Jamón (Spanish Ham Croquettes)
By eatmundo · July 7, 2026
These delightful Spanish croquettes feature a rich, creamy béchamel sauce generously mixed with finely diced Serrano ham, then perfectly breaded and deep-fried until golden. A beloved tapa across Spain, they offer a satisfying crunch followed by a molten, savory interior, a true taste of Spanish comfort.
Ingredients
check them off as you prepareHow to Make It
- 1
Melt 50g of butter in a large, heavy-bottomed skillet or saucepan over medium heat. Add 0.5 finely minced small onion and sauté gently for 3-5 minutes until translucent and softened, but not browned. This initial step sets the flavor base for your béchamel.
- 2
Stir in 50g of all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the flour is fully incorporated and forms a smooth paste. This ensures your croquettes won't have a raw flour taste.
- 3
Gradually whisk in 500ml of warm whole milk, a little at a time, ensuring each addition is fully absorbed before adding more. Continue whisking until the mixture is smooth and lump-free. Be patient, a smooth béchamel is key!
- 4
Continue cooking the béchamel over medium-low heat, stirring frequently, for about 10-15 minutes until it thickens significantly and coats the back of a spoon. It should be very thick—think mashed potatoes or soft play-dough consistency—to hold its shape.
- 5
Remove the béchamel from the heat. Stir in 100g of finely diced Serrano ham and a pinch of freshly grated nutmeg. Taste and adjust seasoning with salt, keeping in mind the ham is already salty. Spread the mixture onto a shallow dish, cover with plastic wrap touching the surface, and refrigerate for at least 4 hours, or preferably overnight, until firm.
- 6
Once chilled and firm, scoop out portions of the mixture (about 1.5 tablespoons each) and shape them into small cylinders or oval croquettes. This is easier if your hands are slightly moistened with water or a little olive oil.
- 7
Set up a breading station: one shallow bowl with 50g of flour, another with 2 large beaten eggs, and a third with 150g of Panko or fine breadcrumbs. Dredge each croquette first in flour, shaking off excess, then dip in egg, letting excess drip off, and finally roll thoroughly in breadcrumbs, pressing gently to ensure an even coating.
- 8
Heat 500ml of olive oil in a deep frying pan or pot to 170-175°C (340-350°F). Fry the croquettes in batches, without overcrowding the pan, for 2-3 minutes per batch, turning occasionally, until they are golden brown and crispy all over. Don't let the oil get too hot, or they'll brown too quickly on the outside and stay cold inside.
- 9
Remove the fried croquettes with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Serve immediately, piping hot, to best enjoy their creamy interior and crisp exterior. Enjoy these classic Spanish treats!
Frequently Asked Questions
What's the secret to a super creamy béchamel for croquettes?+
The secret lies in proper roux cooking and gradual milk addition. Cook the flour and butter for a minute or two to eliminate raw flour taste, then add warm milk slowly, whisking continuously, and cook until it's very thick – it should be almost like a soft dough to hold its shape.
How can I prevent my croquettes from breaking open during frying?+
Ensure your béchamel mixture is very firm and thoroughly chilled, ideally overnight. Also, make sure the breading is complete and even, forming a perfect seal around the croquette. Fry them in oil at the correct temperature (170-175°C) without overcrowding the pan.
Can I use other fillings besides ham for croquetas?+
Absolutely! Croquettes are incredibly versatile. Common variations include chicken, mushrooms, cod (bacalao), blue cheese, or even vegetables like spinach. The key is to finely dice or shred the filling and ensure it's well incorporated into the béchamel.
Can croquettes be prepared ahead of time and frozen?+
Yes, croquettes are excellent for make-ahead. After breading, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag. Fry directly from frozen, adjusting cooking time slightly, to maintain their crispness.
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