These Croquetas de Jamon (Spanish ham croquettes) are a classic tapas dish with a creamy béchamel filling and crispy exterior. Perfect for any occasion, they’re easy to make and sure to impress.
You'll also love these easy appetizer recipes- bruschetta with halloumi, roasted garlic and spinach dip, chicken tenders, and these tartines.
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⭐️ Why this recipe works
- Creamy Bechamel Sauce: Creates a rich, smooth filling.
- Authentic Spanish Flavor: Finely chopped jamón serrano provides traditional taste.
- Crispy Exterior: Breadcrumb coating ensures a perfect crunch.
- Simple Ingredients: Easy to find and use.
- Versatile Dish: Suitable as an appetizer or snack.
🧾 Ingredients notes
- Butter: Adds richness and helps form the roux.
- Onion: Provides a subtle sweetness and depth of flavor.
- Jamón serrano: Adds a savory, salty taste typical of Spanish cuisine.
- Full-fat milk: Creates a creamy bechamel sauce.
- All-purpose flour: Thickens the sauce and helps form the croquettes.
- Nutmeg: Adds a warm, nutty flavor.
- Salt: Enhances overall taste.
- Ground white pepper: Adds a mild heat without discoloring the sauce.
- Eggs: Used for coating the croquettes to help breadcrumbs adhere.
- Dried breadcrumbs: Creates a crispy, golden exterior.
- Vegetable oil: For deep-frying, providing the croquettes with a crunchy texture.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Croquetas de Jamon- Spanish Ham Croquettes recipe step-by-step
- Prepare the Bechamel: Melt butter in a pan over medium heat. Add chopped onion and jamón serrano, cooking until the onion is translucent. Meanwhile, heat milk in a separate pan until almost boiling.
- Make the Roux: Add flour to the onion and ham mixture, cooking for 5 minutes while stirring until the flour is lightly toasted. Gradually add hot milk, whisking constantly until you have a thick, smooth bechamel sauce.
- Season and Simmer: Once the mixture boils, reduce heat to low. Add nutmeg, salt, and pepper, simmering for about 40 minutes while whisking occasionally. Adjust seasoning if necessary.
- Chill the Bechamel: Line a baking tray with parchment paper and pour the bechamel into it, spreading it evenly. Place plastic wrap directly on top to prevent a skin from forming. Chill in the fridge for at least 3 hours until firm.
- Form the Croquettes: Once firm, peel off the plastic wrap and turn the bechamel onto a floured surface, removing the parchment paper. Cut into strips and then into small squares (about 1 ½ inches each). Roll into balls with floured hands.
- Bread the Croquettes: Beat eggs in a bowl and spread breadcrumbs on a plate. Dip each ball into the egg, then roll in breadcrumbs. Place on a clean plate. Chill in the fridge if cooking later or freeze for future use.
- Fry the Croquettes: Heat oil in a large deep pan to 350°F. Test the oil with a small piece of bread; it should turn golden in about 30 seconds. Fry croquettes in small batches until golden and crisp, about 1 ½ minutes. Drain on paper towels before serving.
📖 Substitutions and variations
- Cheese: Add grated Manchego cheese for extra flavor.
- Ham: Use prosciutto or regular cooked ham if jamón serrano is unavailable.
- Herbs: Add chopped parsley or thyme to the bechamel for a fresh taste.
- Gluten-free: Use gluten-free flour and breadcrumbs to make the recipe gluten-free.
- Air-fryer: Cook croquettes in an air fryer at 375°F for a healthier option.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Oil Temperature Control: A kitchen thermometer maintains the oil temperature at 350°F. Too hot, and the croquettes will burn; too cool, and they'll absorb oil and become greasy.
- Double Breading: Dip the croquettes in egg and breadcrumbs twice for extra crispiness.
- Resting Before Frying: After breading, let the croquettes rest in the fridge for at least 30 minutes to help them hold their shape better during frying.
- Uniform Size: Use a small ice cream scoop to ensure uniform-sized croquettes for even cooking.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled croquettes in an airtight container in the fridge for up to 3 days.
- Freezer: Place the croquettes in a freezer-safe bag or container for longer storage and freeze for up to 3 months.
- Reheat: To reheat, bake in a preheated oven at 350°F for 10-15 minutes or until heated through. For a crispier texture, reheat in an air fryer at 375°F for 5-7 minutes.
❓Recipe FAQ's
Can I use a different type of ham?
You can substitute jamón serrano with prosciutto, cooked ham, or even bacon for a different flavor profile.
What dipping sauces go well with croquetas de jamon?
Popular choices include aioli, romesco sauce, spicy mayo, or even a simple lemon wedge.
How do I prevent the croquettes from bursting during frying?
Ensure the bechamel is firm and well-chilled before shaping. Additionally, don't overfill the pan and maintain a consistent oil temperature.
What should I do if my bechamel sauce is too thick or too thin?
If it is too thick, gradually whisk in a little more warm milk until the desired consistency is reached. If it is too thin, continue to cook while stirring until it thickens to the right consistency.
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Croquetas De Jamón
Jamón croquetas are a classic Spanish tapas dish, beloved for their creamy béchamel filling and crispy exterior. Perfect as an appetizer or snack, these croquettes feature the rich flavor of jamón serrano, creating an irresistible treat.
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Servings: 10 servings
Ingredients
- 3 ½ tablespoons butter
- ⅓ small onion, finely chopped
- 2 ½ ounces jamón serrano, cured ham, finely chopped
- 3 ½ cups full-fat milk
- ½ cup plus 1 tablespoon all-purpose flour, plus extra for rolling
- Pinch of freshly grated nutmeg
- 1 teaspoon salt
- Pinch of ground white pepper, ground black pepper can be used
- 2 eggs
- ½ cup dried breadcrumbs
- Vegetable oil for deep-frying
Instructions
Prepare the Béchamel:
- Melt the butter in a pan over medium heat.
- Add the chopped onion and jamón serrano. Cook for a few minutes until the onion becomes translucent.
- Meanwhile, in a separate pan, heat the milk until almost boiling, then set aside.
Make the Roux:
- Add the flour to the onion and ham mixture. Cook for 5 minutes, stirring continuously, until the flour is lightly toasted.
- Gradually add the hot milk, whisking constantly, until you have a thick, smooth béchamel sauce.
Season and Simmer:
- Once the mixture returns to a boil, reduce the heat to low.
- Add the nutmeg, salt, and pepper. Simmer for about 40 minutes, whisking occasionally to prevent sticking.
- Taste and adjust the seasoning if necessary.
Chill the Béchamel:
- Line a baking tray with parchment paper.
- Pour the béchamel into the tray, spreading it out evenly.
- Place a layer of plastic wrap directly on top, touching the surface of the béchamel to prevent a skin from forming.
- Chill in the fridge for at least 3 hours until firm.
Form the Croquettes:
- Once firm, peel off the plastic wrap.
- Turn the béchamel out onto a floured surface and remove the parchment paper.
- Sprinkle with a little flour and cut the béchamel into strips, then into small squares (about 1 ½ inches each).
- Dust your hands with flour and roll the squares into balls.
Bread the Croquettes:
- Beat the eggs in a bowl.
- Spread the breadcrumbs on a plate.
- Dip each ball into the egg, then roll in the breadcrumbs. Place on a clean plate.
- Chill in the fridge if cooking later or freeze for future use.
Fry the Croquettes:
- Heat the oil in a large deep pan to 350°F.
- Test the oil with a small piece of bread; it should turn golden in about 30 seconds.
- Fry the croquettes in small batches until golden and crisp, about 1 ½ minutes.
- Remove and drain on paper towels before serving.
Notes
- Consistency: Ensure the béchamel is thick enough before chilling. It should hold its shape when cut.
- Chilling: Proper chilling is crucial for forming the croquettes. Don't rush this step.
Oil Temperature: Maintaining the oil temperature is key for evenly cooked, crispy croquettes. - Storage: Unfried croquettes can be frozen. Fry from frozen, adding an extra minute or two to the cooking time.
Nutrition
Calories: 155kcal | Carbohydrates: 13g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 477mg | Potassium: 154mg | Fiber: 1g | Sugar: 4g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg
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Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
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