🧀 Spanish Ham Croquettes: A Savory Treat You’ll Fall In Love With
If you’ve ever visited Spain, you’ve likely come across croquetas de jamón — crispy, golden bites of creamy béchamel and savory cured ham. These little delights are a beloved Spanish tapa that pair beautifully with wine, beer, or even a simple salad. The outside is crunchy and golden, while the inside melts in your mouth with rich, comforting flavor.
Let’s make them step by step!
📝 Ingredients
For the Filling:
- 4 tablespoons butter
- 1 small onion, finely chopped
- ½ cup all-purpose flour
- 2 cups whole milk, warmed
- 1 cup finely chopped Serrano ham (or Parma ham / prosciutto as a substitute)
- Salt and pepper to taste
- A pinch of nutmeg (optional but traditional)
For Breading:
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 1 ½ cups breadcrumbs (preferably panko or fresh white breadcrumbs)
For Frying:
- Vegetable oil or olive oil, enough for deep frying
👩🍳 Instructions
Step 1: Make the Creamy Filling
- In a medium saucepan, melt the butter over medium heat.
- Add the chopped onion and sauté until soft and translucent (about 3–4 minutes).
- Stir in the flour and cook for 2 minutes, stirring constantly — this forms your roux.
- Gradually whisk in the warm milk, a little at a time, to prevent lumps.
- Continue stirring until the mixture thickens into a smooth, creamy béchamel sauce.
- Add the chopped ham, season with salt, pepper, and nutmeg, and mix well.
- Remove from heat and let cool slightly.
Step 2: Chill the Mixture
- Transfer the mixture into a shallow dish.
- Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 2 hours, or until firm (overnight is even better).
Step 3: Shape the Croquettes
- Once chilled, scoop small portions of the mixture (about 1 tablespoon each).
- Roll them into small cylinders or oval shapes — about 2 inches long.
Step 4: Bread the Croquettes
- Dredge each croquette first in flour, then dip into beaten egg, and finally coat with breadcrumbs.
- For an extra-crispy texture, repeat the egg and breadcrumb coating one more time.
- Place the breaded croquettes on a tray and chill for 30 minutes before frying.
Step 5: Fry to Golden Perfection
- Heat the oil in a deep skillet or fryer to about 350°F (175°C).
- Fry the croquettes in batches until golden brown and crisp — about 2–3 minutes per side.
- Remove and drain on paper towels.
🍽️ Serving Suggestions
Serve warm with:
- Aioli or garlic mayo
- Sweet chili or spicy paprika sauce
- A fresh green salad or Spanish-style tapas platter
They’re perfect as an appetizer, snack, or side dish — and they freeze beautifully too!
🌟 Tips for Perfect Croquettes
- Always chill the filling well before shaping — this helps them hold together.
- Don’t skip the double coating if you want that extra crunch.
- If you’re making ahead, freeze them before frying. You can fry them straight from frozen — just add an extra minute to the cooking time.
❤️ Final Thoughts
Spanish Ham Croquettes are more than just a snack — they’re a piece of Spanish tradition. Creamy inside, crispy outside, and bursting with savory flavor, they’ll win over anyone who tries them. Once you make them at home, you’ll understand why they’re a staple in every Spanish kitchen!
