Croquetas de Jamón (Spanish Ham Croquettes)

Creamy béchamel and serrano ham croquettes with a crisp golden crumb.

TIME BREAKDOWN
Prep: 5h
Cook: 35 min
Total: 5 hours 35 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 60g butter
  • 1 small onion, very finely chopped
  • 70g plain flour
  • 600ml whole milk, warmed
  • 150g serrano ham, finely chopped
  • A pinch of freshly grated nutmeg
  • For the coating: 50g plain flour
  • For the coating: 2 large eggs, beaten
  • For the coating: 100g fine dried breadcrumbs
  • About 1 litre sunflower oil, for deep frying
  • Salt and black pepper to taste

Method

  1. Melt the butter in a saucepan over a medium heat and cook the onion for 6 minutes until soft. Stir in the flour and cook for 2 minutes. Gradually add the warm milk, whisking constantly, and cook for 8 to 10 minutes until very thick.

  2. Stir in the ham and nutmeg and season with pepper and a little salt. Spread the mixture in a shallow dish, press cling film onto the surface and cool, then chill for at least 4 hours or overnight until completely firm.

  3. Put the flour, eggs and breadcrumbs on three separate plates. With floured hands, shape the mixture into 24 small logs. Coat each in flour, then egg, then breadcrumbs, then repeat the egg and breadcrumbs for a thicker coating.

  4. Heat the oil in a deep, heavy-based pan, filling it no more than one-third full, to 180°C, using a cooking thermometer. Never leave hot oil unattended.

  5. Fry the croquetas in batches for 2 to 3 minutes until deep golden. Drain on kitchen paper and serve hot.