Appetizers
How to Make Spanish Ham Croquettes (Croquetas de Jamón)
Creamy Spanish ham croquettes: a thick béchamel with serrano ham, chilled 4 hours, breaded and fried at 350°F. Makes 24, about 5 hours with chilling.
By the Forkful editorial team · Published
Quick answer
Cook 3½ tbsp butter with ⅔ cup flour for 2 minutes, whisk in 2½ cups warm whole milk, and simmer 15–20 minutes until very thick. Stir in 3½ oz chopped cured ham, chill at least 4 hours, shape 24 croquettes, coat in egg and breadcrumbs twice, and fry at 350°F (180°C) for 2–3 minutes until deep golden.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 5 h 5 min
- Makes
- 24 croquettes
Total time includes 4 h of hands-off waiting (resting, rising, chilling or cooling).
Croquetas de jamón are the most ordered tapa in Spain and the test of a good home cook: a crisp shell that gives way to a béchamel so creamy it is almost molten. They look fussy, but the work is simple and almost all of it can be done a day ahead.
The recipe has two jobs. First, a béchamel thick enough to be shaped, which here means about 1 part flour to 7½ parts milk by weight plus the ham. Second, a long chill so it firms up, and a double coating of egg and breadcrumbs so the shell does not burst in the oil. The reference recipes we checked chill from 2 hours to overnight; we recommend at least 4.
Ingredients
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- For the béchamel
- 50 g butter (about 3½ tbsp)
- ½ small onion, finely chopped
- 80 g all-purpose flour (about ⅔ cup)
- 600 ml whole milk, warm (about 2½ cups)
- 100 g serrano ham or jamón, finely chopped (about 3½ oz)
- ½ tsp fine salt, to taste
- pinch of nutmeg and black pepper
- To coat and fry
- 2 large eggs, beaten
- 120 g fine dry breadcrumbs (about 1 cup)
- 4 cups neutral oil for frying (1 liter)
Instructions
- Melt the butter in a wide saucepan over medium-low heat. Add the onion and cook 5 minutes until soft but not colored.
- Add the flour all at once and cook 2 minutes, stirring constantly, so it loses its raw taste. Pour in the warm milk a little at a time, whisking after each addition so no lumps form.
- Add the ham, salt, nutmeg and pepper. Cook over low heat 15–20 minutes, stirring all the time, until the mixture is very thick and pulls away from the sides of the pan.
- Spread the dough on a tray, cover the surface with plastic wrap so no skin forms, and chill at least 4 hours, or overnight.
- Scoop about 30 g (2 tablespoons) of the cold dough and roll it between your palms into a log or ball. Dip in the beaten egg, then in breadcrumbs, then egg and breadcrumbs again for a double coating. Chill the shaped croquettes 15 minutes.
- Heat the oil to 350°F (180°C) in a deep pan. Fry 4–5 croquettes at a time for 2–3 minutes, turning, until deep golden. Drain on paper towels and serve hot.
Tips for the best result
- 1Keep stirring while the béchamel cooks, and use a flat-bottomed spoon: it scrapes the pan corners where lumps and burning start.
- 2If the dough is too soft to shape after chilling, return it to the pan and cook 2–3 more minutes. Too firm? Next time add a splash more milk.
- 3Double-coating is what keeps them from bursting. Make sure every spot is covered before frying.
- 4Do not overcrowd the pan: the oil temperature drops, and the croquettes absorb oil instead of crisping. Check the first one by cutting it open.
Storage
Fried croquettes keep 2 days in the fridge; reheat in a 400°F (200°C) oven for 8–10 minutes. Freeze shaped, breaded croquettes on a tray, then in a bag for up to 3 months, and fry from frozen at 340°F (170°C) for 4–5 minutes.
Frequently asked questions
Why do my croquettes burst when frying?
The dough was not cold enough, the coating had gaps or the oil was too cool. Chill well, double-coat and fry at 350°F (180°C).
Can I make the croquette dough ahead?
Yes. The béchamel keeps covered in the fridge for up to 2 days, which makes it easier to shape. Bread and fry them the day you serve.
Can I bake croquettes instead of frying?
You can bake them at 425°F (220°C) for 15–20 minutes after brushing them with oil, but they will not be as crisp or as golden as fried ones.
