These golden Spanish ham croquetas are crispy on the outside and creamy on the inside, bursting with the rich flavor of jamón serrano. A beloved tapas dish that's perfect for entertaining, these elegant bites combine a silky béchamel sauce with premium Spanish ham, delivering authentic Spanish flavors in every bite.
⏱️60 min
📊Medium
👥6 servings
🍽️Starter
meatfestivefamily
Ingredients
200 gjamón serrano
60 gbutter
75 gall-purpose flour
500 mlwhole milk
3 pieceseggs
200 gbreadcrumbs
1 teaspoonsalt
0.5 teaspoonwhite pepper
1 literolive oil for frying
Instructions
1PREPARE THE HAM: Finely chop or mince the jamón serrano into small pieces, being careful to remove any excess fat or bone fragments. The ham pieces should be no larger than 5mm to distribute evenly throughout the béchamel. Set aside in a small bowl. Fresh jamón serrano has the best flavor, so avoid using stale ham.
2MAKE THE BÉCHAMEL BASE: Heat the butter in a heavy-bottomed saucepan over medium heat until melted and foaming, about 2-3 minutes. Once the foam subsides, add the flour all at once, stirring constantly with a wooden spoon to combine thoroughly. Cook this roux for 3-4 minutes, stirring frequently, until it turns a pale golden color and smells nutty. This cooking step is crucial to remove the raw flour taste while creating a smooth texture.
3CREATE THE SAUCE: Gradually add the milk to the roux in small quantities, about 75ml at a time, whisking vigorously after each addition to prevent lumps from forming. Continue this process until all the milk is incorporated and you have a smooth, thick sauce. Reduce heat to medium-low and simmer for 5-7 minutes, stirring occasionally, until the sauce coats the back of a spoon thickly. The sauce should reach 160°F (70°C) for proper consistency.
4INCORPORATE THE HAM: Remove the saucepan from heat and fold in the chopped jamón serrano until evenly distributed throughout the béchamel. Season with salt and white pepper to taste, remembering that jamón is already salty, so taste before adding extra salt. The mixture should be thick enough to hold its shape when cooled. Spread the mixture onto a parchment-lined baking sheet in an even layer about 1 inch thick and refrigerate for at least 2 hours, or preferably overnight, until completely firm.
5SHAPE AND BREAD THE CROQUETAS: Once chilled and firm, cut the mixture into individual portions using a knife or croqueta mold, creating torpedo or cylindrical shapes approximately 2-3 inches long. Set up a breading station with three shallow bowls: one with the beaten eggs, and the other with breadcrumbs mixed with a pinch of salt. Working with one croqueta at a time, coat thoroughly in egg, then immediately roll in breadcrumbs, pressing gently so they adhere. Place the breaded croquetas on a clean parchment sheet and refrigerate for at least 30 minutes before frying.
6FRY THE CROQUETAS: Heat the olive oil in a deep saucepan or heavy-bottomed pot to 350°F (175°C), using a cooking thermometer to ensure accuracy. Working in batches to avoid overcrowding, carefully place 4-5 croquetas into the hot oil and fry for 2-3 minutes, turning occasionally with tongs, until deep golden brown on all sides. The breadcrumb coating should be crispy and golden, and a fork inserted inside should reveal a creamy, warm filling. Transfer the finished croquetas to a paper towel-lined plate to drain excess oil.
7SERVE IMMEDIATELY: Arrange the warm croquetas on a serving platter and serve immediately while the exterior is still crispy and the interior is creamy. Traditional Spanish accompaniments include aioli or a simple tomato sauce for dipping. These croquetas are best enjoyed fresh from the fryer but can be reheated in a 350°F (175°C) oven for 5-7 minutes if needed.