Spanish
Croquetas de jamón
Crisp, golden croquetas with a creamy jamón Serrano béchamel inside, made in the traditional Spanish way by cooking the dough slowly until it pulls from the pan. They are best served hot, with a tender centre and a delicate savoury aroma.
Watch it madeCocina con Carmen · 5:04
Ingredients
- Jamón Serrano or Ibérico, finely diced70g
- Whole milk300ml
- Unsalted butter25g
- Extra-virgin olive oil1 tbsp
- Plain flour, for the béchamel45g
- Freshly grated nutmeg1 pinch
- Black pepper1 pinch
- Saltto taste
- Plain flour, for coating50g
- Egg1 large
- Fine dry breadcrumbs80g
- Olive oil or mild frying oil500ml
Method
- Warm the milk in a small saucepan until steaming, then keep it hot over very low heat.
- Melt the butter with the olive oil in a wide saucepan over medium-low heat.
- Add the diced jamón and cook for 1 minute, just until its fat begins to perfume the pan.
- Stir in the 45g flour and cook for 2 minutes, stirring constantly, to form a pale roux without browning it.
- Add the hot milk little by little, whisking or stirring vigorously after each addition until smooth before adding more.
- Season with nutmeg, black pepper, and only a little salt if needed, since the jamón is already salty.
- Cook the béchamel over low heat for 12 to 15 minutes, stirring constantly with a wooden spoon, until very thick and the mixture pulls away from the sides of the pan.
- Spread the croqueta dough in a shallow dish, press cling film directly onto the surface, and chill for at least 4 hours, preferably overnight.
- Place the coating flour, beaten egg, and breadcrumbs in three separate shallow dishes.
- With lightly oiled hands or two spoons, shape the chilled dough into 10 small cylinders.
- Coat each croqueta first in flour, then beaten egg, then breadcrumbs, making sure they are completely sealed.
- Heat the frying oil to 180°C in a small deep pan.
- Fry the croquetas in batches for 2 to 3 minutes, turning gently, until evenly golden and crisp.
- Drain on paper towels and let them rest for 1 minute before serving hot.
Common questions
Can I substitute the jamón serrano or ibérico with something else?
Yes. Use finely diced cooked Spanish ham, prosciutto, or even pancetta for a similar salty flavor. If using a milder ham, season the béchamel a little more carefully, since the croquetas depend on that savory punch.
How long does the croqueta mixture need to chill before shaping?
Chill the béchamel mixture at least 4 hours, but overnight is better. It must be fully cold and firm so you can shape it cleanly without sticking or losing the croqueta’s oval form.
What are the most common mistakes when making croquetas de jamón?
The main mistakes are a thin béchamel, not cooking the roux long enough, or adding milk too fast and getting lumps. Also avoid over-salting and frying before the croquetas are well chilled and firm.
How should I store uncooked or cooked croquetas?
Uncooked croquetas keep covered in the fridge for up to 2 days. You can also freeze them after breading; freeze on a tray, then bag them. Cooked croquetas are best eaten fresh but can be refrigerated and reheated in the oven.
What’s the best way to serve croquetas de jamón?
Serve them hot, right after frying, when the coating is crisp and the center is creamy. They’re great as tapas with a cold drink, or with a simple green salad and a squeeze of lemon if you want brightness.