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.

5 from 2 votes

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Prep Time: 15

Cook Time: 10

Resting Time: 6

Total Time: 25

Servings: servings

Author: Deborah Rainford

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

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