Croquetas de Jamón

🕒 Prep: 30 min
🔥 Cook: 4 min
🍽 Serves: 24
Be the First to Review!

Croquetas de Jamón are a classic Spanish tapas dish that brings a delightful crunch and creamy texture. Perfect for gatherings, these bite-sized treats are packed with savory ham flavor. Let's dive in and make these tasty morsels!

Ingredients for Croquetas de Jamón

The base of our croquetas is made with butter and flour, which create a roux that thickens the sauce and gives it body. Whole milk is added to create a creamy bechamel sauce, the heart of the croquetas. A touch of nutmeg provides warmth and depth, balancing the flavor of the cured ham — the star of this dish. Finally, a bit of salt and pepper enhances the savory elements, while eggs and breadcrumbs form the crispy outer layer. Use vegetable oil for frying, as it has a neutral flavor and a high smoke point.

Tips & Tricks

  • Chill the mixture well before shaping to make handling easier.
  • Test the oil temperature by frying a small piece of bread; it should sizzle and turn golden in about 1 minute.
  • Use a slotted spoon to remove croquetas from the oil to minimize splattering.

Serving Suggestions

Croquetas de Jamón are versatile and can be served with a simple squeeze of lemon to enhance their flavor. Pair them with a light, crisp salad or a platter of olives and pickles for an authentic Spanish tapas experience. For a heartier meal, serve alongside a bowl of gazpacho or a plate of patatas bravas.

Frequently Asked Questions

Can I make these croquettes ahead of time?
Yes, you can prepare the croquettes up to the frying step and freeze them. Fry directly from frozen, adding a couple of extra minutes to the frying time.
What type of ham works best?
Cured hams like Serrano or prosciutto work beautifully, but feel free to use whichever cured ham you prefer.
Can I bake these instead of frying?
While frying gives the best texture, you can bake them at 400°F (200°C) for about 25 minutes or until golden and crisp.

Croquetas de Jamón Recipe Walkthrough

Start by melting butter in a medium saucepan over medium heat. Once melted, add the flour and stir continuously to form a smooth paste. This is your roux, and it’s important to keep stirring to avoid lumps. Gradually whisk in the milk, ensuring it integrates smoothly with the roux. Keep whisking until the mixture thickens, roughly about 8 minutes.

Next, stir in the nutmeg and the finely diced cured ham. Season with salt and pepper to taste, and cook for another 2 minutes to let the flavors meld. Once done, take it off the heat and let the mixture cool completely. This cooling step is crucial as it helps the mixture firm up, making it easier to shape later on.

With your mixture cooled, use your hands to shape it into small logs, each about 2 inches long. Now, beat the eggs in a bowl and set up another bowl with breadcrumbs. Dip each log into the egg, ensuring it’s fully coated, then roll it in the breadcrumbs for an even coating.

Heat your vegetable oil in a deep fryer or a deep skillet to 350°F (175°C). Fry the croquettes in small batches to avoid overcrowding, cooking each batch for about 3-4 minutes until they’re golden brown. Once done, let them drain on paper towels to remove any excess oil.

Why You'll Love This Recipe

  • Rich and creamy interior with a delightful crunch on the outside.
  • Perfect for parties, snacks, or a unique appetizer.
  • Simple ingredients that pack a flavorful punch.
  • Handy make-ahead option for stress-free entertaining.

Ingredients

1/4 cup unsalted butter
1/2 cup all-purpose flour
2 cups whole milk
1/4 teaspoon nutmeg
1 cup finely diced cured ham
Salt and pepper to taste
2 large eggs
1 cup breadcrumbs
Vegetable oil for frying

Step-by-step Instructions

1. Melt the butter in a saucepan over medium heat. Add the flour, stirring constantly, until it forms a smooth paste.
2. Gradually whisk in the milk, ensuring there are no lumps, and cook until the mixture thickens, about 8 minutes.
3. Stir in the nutmeg, ham, salt, and pepper, and cook for another 2 minutes. Let the mixture cool completely.
4. Shape the cooled mixture into small logs about 2 inches long.
5. Beat the eggs in a bowl. Coat each croquette in egg, then roll in breadcrumbs to coat.
6. Heat the oil in a deep fryer or a deep skillet to 350°F (175°C).
7. Fry the croquettes in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.

Ratings and Comments

Thank you for your rating!