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Spanish Ham Croquettes (Croquetas de Jamón)
Spanish Ham Croquettes or Croquetas de Jamón Serrano are crispy on the outside and creamy on the inside, making them the perfect appetizer or tapas dish! The combination of serrano ham and silky béchamel sauce creates an irresistible bite that’s surprisingly easy to make at home.
What are Croquetas?
Croquetas are traditional Spanish croquettes made from a thick béchamel sauce mixed with different fillings such as ham (or leftover chicken, etc), then breaded and deep fried until golden. These versatile appetizers are a staple in Spanish bars and households, often served as part of a tapas spread or enjoyed as a snack.
Ingredient Notes
- Butter: This forms the base of the béchamel and adds richness.
- Onion: For an added depth of flavor. I recommend using yellow or white onions.
- Serrano Ham: You need a cured ham, like jamón serrano or Iberian ham. Most commonly, serrano ham is used. This dry-cured Spanish ham adds a rich, salty depth. The ham should be finely chopped to ensure even distribution throughout the croquettes.
- All-Purpose Flour: Flour is what thickens the sauce into a thick filling!
- Milk: I recommend using whole milk here for the best flavor.
- Nutmeg: A pinch of nutmeg adds warmth and complexity to the bechamel sauce.
- Salt & Pepper: Season to taste with salt and pepper, and don’t forget to add salt to the flour and breadcrumbs in the breading, too!
- Oil: You will need a neutral oil with a high smoke point. Canola, vegetable, grapeseed, sunflower, peanut or avocado oil all work well.
- Breading: To bread the croquettes, you will need flour, breadcrumbs and egg!
How to Make the Best Spanish Ham Croquettes
There are two main steps in making the best Spanish croquetas de jamón. Here is how it is done:
- The Roux: A roux is the foundation of almost all white sauces in cooking. This sauce is a mixture of fat, usually butter or olive oil, with wheat flour, cooked over low heat. This mixture is typically thinned with warm milk to become béchamel. The creaminess of croquettes comes from their béchamel, mixed with minced ham and onion.
- The Breading: If a croquette isn’t crunchy, it’s not a croquette, and to guarantee this “crunch” you must do the breading as we explain here. The croquette should first be dredged in flour, then dipped in beaten egg, and finished with breadcrumbs; then into the hot oil. The breadcrumbs, flour, and beaten egg should be seasoned with salt so the coating has flavor. If you wish, you can even add oregano, pepper, or garlic powder to the breadcrumbs.
Recipe Variations
Honestly, there are endless possibilities of variations for this Spanish croquettes recipe. Here are some possible options as fillings, along with the creamy bechamel sauce.
- Mushroom: Add finely chopped sautéed mushrooms for an earthy, vegetarian twist.
- Chicken: Incorporate shredded cooked chicken for a heartier version.
- Chorizo: Add finely diced Spanish chorizo for a deep, savory flavor.
- Cheese and Ham: Mix in grated Manchego or Gruyere cheese for extra richness.
- Herbs: Incorporate finely chopped parsley or thyme for fresh flavor.
- Potato and tuna fish: This easier variation uses mashed potatoes instead of the traditional roux base.
Storage Suggestions
Although they are best served fresh, any leftover Spanish ham croquettes can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat in a 350°F oven for 5-7 minutes, or pop them in the air fryer until heated through! I would avoid using the microwave since they won’t be as crispy.
Spanish Ham Croquettes (Croquetas de Jamón)
Homemade Spanish ham croquettes or croquetas, prepared with a mixture of butter, milk, onion, flour,Serrano ham, nutmeg; then coated with breadcrumbs and egg, and fried until perfectly crispy and golden.
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Servings: 18 croquettes
Ingredients
- ½ cup butter
- 1 cup finely chopped white onion
- 1 ½ cup or 200 g. Serrano style Spanish ham chopped into small pieces
- 1 cup all-purpose flour
- 3 ½ cups milk
- 2 cups oil for frying
- A pinch of nutmeg
- Salt and pepper to taste
For coating the croquettes:
- ½ cup all-purpose flour for coating
- ½ cup breadcrumbs
- 1 large egg
Instructions
- Place the butter in a non-stick pot and cook over medium heat. When it melts, add the chopped onions and cook until they are transparent and begin to brown. Then, add the Serrano ham and continue cooking so that the ham releases its flavor.
- With a strainer or sieve, stirring constantly, add the wheat flour to the onion and ham mixture. A very thick paste will form. Be careful, it should not stick to the bottom because you will lose the mixture.
- Slowly start adding the milk, while stirring with a whisk. Take advantage of this to remove any bits that might have stuck to the bottom of the pot. The flour paste will completely dissolve in the milk, forming a creamy sauce.
- The mixture will thicken little by little, until you can see the bottom of the pot. At this point you should switch the whisk for a spatula or kitchen spoon, and cook (mixing) until the mixture comes away from the edges of the pot.
- To make croquettes, it is necessary that the mixture is firmer than a bechamel sauce, because otherwise, the croquettes will fall apart when you fry them. Taste the mixture, if you think it needs salt, you should add it at this point. The amount of salt needed for this recipe can vary depending on the ham, some have enough added salt.
- Pour the hot mixture into a bowl or container, and cover it with plastic wrap immediately. The plastic wrap should be in direct contact with the mixture, to prevent a layer of skin from forming. Put the mixture in the refrigerator for at least three hours, or one hour in the freezer.
- When the mixture is completely cold, remove it from the refrigerator and remove the plastic wrap.
- Take out similar-sized portions with a spoon. Form approximately 16 to 18 croquettes. You can shape them into round balls or long ovals, according to your preference
- To coat the croquetas, place the all-purpose flour on a flat plate, and sprinkle with a little salt. Repeat this procedure with the breadcrumbs. Beat the egg and add a pinch of salt. First, roll each croquette in the flour, rolling the croquette until it is completely covered in flour. Then quickly dip it in the beaten egg. Finally, cover it with plenty of breadcrumbs. Repeat this procedure with all the croquettes.
- In a small pot, place enough oil for frying. We used two cups. When the oil is bubbling, add the croquettes in batches, three to four at a time, they should have enough space between them. Cook for approximately three minutes until golden brown.
- Remove the croquetas from the oil and place them on absorbent paper for a few minutes.
- Serve immediately, can be served alone or with your preferred dipping sauce.
Step by step preparation photos for Spanish ham croquettes or croquetas de jamón:
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