Spanish Ham Croquettes (Croquetas de Jamón)
Ingredients
- • 60 g butter
- • 75 g all-purpose flour
- • 500 ml whole milk
- • 150 g serrano ham or prosciutto, finely diced
- • 50 g onion, finely minced
- • 1 pinch nutmeg
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 3 item eggs, beaten
- • 200 g breadcrumbs
- • 1 L vegetable oil for deep frying
Instructions
- 1
In a medium saucepan, melt the butter over medium heat. Add the minced onion and cook until translucent, about 3-4 minutes.
- 2
Add the flour and stir constantly with a wooden spoon for 2-3 minutes to cook the flour without browning it.
- 3
Gradually add the milk while whisking continuously to prevent lumps. Cook for 10-12 minutes, stirring constantly, until the mixture becomes very thick and pulls away from the sides of the pan.
- 4
Add the diced ham, nutmeg, salt, and pepper. Mix well and continue cooking for 2 more minutes.
- 5
Transfer the mixture to a shallow dish, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 2 hours or overnight.
- 6
Once chilled and firm, use two spoons or your hands to shape the mixture into small cylinders or oval shapes, about 2 inches long.
- 7
Set up a breading station with beaten eggs in one dish and breadcrumbs in another. Roll each croquette in egg, then coat thoroughly with breadcrumbs.
- 8
Heat oil in a deep pot or fryer to 180°C (350°F). Fry the croquettes in batches for 2-3 minutes until golden brown all over.
- 9
Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These crispy-on-the-outside, creamy-on-the-inside croquetas are worth every minute of preparation—they're the ultimate Spanish comfort food that always disappears first at any gathering. Don't be intimidated by the process; just chill the béchamel well and you'll achieve that perfect golden crunch every time."
