Croquetas de Jamón
These classic Spanish ham croquettes feature a creamy béchamel interior, studded with savory cured ham, all encased in a crispy, golden-fried breadcrumb coating. They make a perfect appetizer or tapas dish, offering a delightful contrast of textures and rich flavor.
An original recipe by Forkin
- Total time
- 3 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 583 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 100 gcured ham, finely diced
- 60 gunsalted butter
- 60 gall-purpose flour
- 600 mlwhole milk, warm
- 0.5 tspnutmeg, grated
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 2 pcsegg, beaten
- 100 gbreadcrumbs, fine
- 500 mlvegetable oil, for frying
Equipment
slotted spoon · shallow dish · deep pot · paper towels · plastic wrap · wire rack · whisk · large saucepan
The method
Step by step
- 1
Melt the unsalted butter in a large saucepan or skillet over medium heat.
About 2 min
- 2
Add the finely diced cured ham to the pan and sauté for 2-3 minutes until lightly crisp.
About 3 min
- 3
Sprinkle in the all-purpose flour and stir continuously for 2 minutes to create a roux, cooking out the raw flour taste.
About 2 min
- 4
Gradually whisk in the warm whole milk, a little at a time, ensuring no lumps form.
About 5 min
Cook’s note: Adding warm milk helps prevent lumps.
- 5
Continue to cook, stirring constantly, until the béchamel sauce thickens considerably and pulls away from the sides of the pan, about 5-7 minutes.
About 7 min
Cook’s note: The mixture should be very thick, almost like a dough.
- 6
Stir in the grated nutmeg, salt, and freshly ground black pepper.
About 1 min
Cook’s note: Taste and adjust seasoning if needed.
- 7
Transfer the croquette mixture to a shallow dish, cover with plastic wrap directly touching the surface to prevent a skin from forming, and refrigerate for at least 2 hours, or until thoroughly chilled and firm.
About 2 hr
Cook’s note: Chilling is crucial for easy shaping.
- 8
Once chilled, prepare a breading station: place the fine breadcrumbs in one shallow dish and the beaten egg in another.
About 2 min
- 9
Scoop about a tablespoon of the mixture and gently shape it into an oval or cylindrical croquette.
About 10 min
Cook’s note: Lightly oil your hands to prevent sticking.
- 10
Dip each croquette first into the beaten egg, allowing excess to drip off, then roll it in the breadcrumbs, ensuring it is fully coated.
About 5 min
Cook’s note: Press the breadcrumbs gently to adhere well.
- 11
Heat the vegetable oil in a deep pot or Dutch oven to 170-175°C (340-350°F).
About 5 min
Cook’s note: Use a thermometer for accurate oil temperature.
- 12
Fry the croquettes in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
About 10 min
Cook’s note: Do not overcrowd the pot, as this will lower the oil temperature.
- 13
Remove the fried croquettes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- 14
Serve immediately while hot.
Per serving
Nutrition
- Calories
- 582.8kcal
- Protein
- 20.7g
- Carbs
- 37g
- Fat
- 39.2g
- Fibre
- 1.7g
- Sugar
- 9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cooked croquettes in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) until heated through and crispy, about 8-10 minutes.