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!
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.
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.
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.