Cook and Scale
Croquetas de Jamón (Ham Croquettes)
6 servings · 55 min total
Creamy béchamel studded with Serrano ham, breaded and fried until deeply golden and crackling — the ultimate Spanish tapas bite.
Ingredients
- 60 g butter
- 60 g wheat flour, plus extra for coating
- 5 dl milk
- 150 g ham, finely diced
- 1 onion, finely grated
- ½ tsp ground nutmeg
- 2 egg, beaten
- 150 g breadcrumbs
- 1 l vegetable oil, for frying
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the onion — Melt the butter in a saucepan, add the grated onion and cook for 3 minutes until soft.
- 2.
Make the béchamel base — Stir in the flour and cook for 1 minute. Gradually whisk in the milk and cook, stirring constantly, for 8-10 minutes until very thick. Stir in the ham and nutmeg, and season.
- 3.
Chill the mixture until firm — Spread the mixture onto a plate, cover with cling film touching the surface, and chill for at least 2 hours until firm.
- 4.
Shape and coat the croquetas — Shape the chilled mixture into small logs. Roll each in flour, then beaten egg, then breadcrumbs, pressing to coat evenly.
- 5.
Fry the croquetas — Heat the vegetable oil to 180°C (350°F) and fry the croquetas in batches for 3-4 minutes until deep golden and crisp. Drain on paper towels and serve hot.