Croquetas de Jamón

Nutrition · per serving

Steps

1. 1

   Heat the milk until steaming but not boiling. Finely dice the jamón Ibérico so it distributes evenly through the filling. Beat the egg in a shallow bowl, place the flour and breadcrumbs in separate shallow bowls, and line a tray or plate with baking paper.

   300 ml whole milk, hot70 g jamón Ibérico, very finely diced1 large egg35 g plain flour80 g fine breadcrumbs
2. 2

   In a medium saucepan over medium heat, melt the butter with 15 g olive oil. Add the diced jamón Ibérico and cook for about 30 seconds, just until fragrant; do not brown it or it will become salty and tough.

   35 g unsalted butter15 g olive oil70 g jamón Ibérico, very finely diced
3. 3

   Add 55 g flour and stir constantly for 1-2 minutes to make a pale roux. It should smell lightly nutty but remain blond; this cooks out the raw flour taste while keeping the croquetas delicate.

   55 g plain flour
4. 4

   Gradually add the hot milk in 4-5 additions, whisking well after each addition until smooth before adding more. Switch to a wooden spoon and cook the béchamel for 6-8 minutes, stirring constantly, until very thick and pulling away from the sides of the pan. Season with nutmeg and black pepper; do not add salt unless you taste it first, as the jamón is already salty.

   300 ml whole milk, hot1 pinch nutmeg1 pinch black pepper
5. 5

   Spread the mixture in a shallow dish or tray in a layer about 2 cm thick. Press baking paper or lightly oiled cling film directly onto the surface to prevent a skin from forming, then chill until firm enough to shape.

6. 6

   Once cold and firm, divide the mixture into 8 portions and shape them into small logs or ovals with lightly floured hands. If the mixture sticks, dust very lightly with some of the flour for coating, but use only enough to handle it.

   35 g plain flour
7. 7

   Coat each croqueta first in flour, then in beaten egg, then in breadcrumbs, pressing gently so the crumbs adhere evenly. For a sturdier shell, let them sit for 2-3 minutes after breading before frying.

   35 g plain flour1 large egg80 g fine breadcrumbs
8. 8

   Heat the olive oil in a small deep pan to about 175-180°C. Fry the croquetas in 2 batches for 2-3 minutes per batch, turning as needed, until deeply golden and crisp. Do not overcrowd the pan or the temperature will drop and they may burst.

   500 ml olive oil
9. 9

   Drain briefly on paper towel for 1 minute and serve hot with lemon wedges. The exterior should be crisp and the centre creamy but not runny.

   2 wedges lemon wedges

Origin & History

Croquetas are a beloved staple of Spanish tapas culture, with countless regional and household variations. Croquetas de jamón became especially popular as a way to turn prized cured ham and leftover béchamel-based fillings into something luxurious, creamy, and crisp. Today they are found everywhere from family kitchens to classic bars across Spain.