Croquetas de Jamón never really arrive quietly. Someone sets them down, and before anything else happens, there’s already a hand reaching in.
They’re hot. Too hot, usually.
You break one open—maybe too early—and that creamy center just gives way. Not runny, not stiff… somewhere in between. Smooth, rich, carrying that deep, salty flavor of the ham without ever feeling heavy. The outside stays crisp, almost fragile, barely holding everything together.
That contrast is everything.
Crunch, then soft. Warm, then almost melting. It’s a small bite, but it feels complete in a way that’s hard to explain until you’ve had one done properly.
And then you have another.
No one really talks much while they’re on the table. You just hear that light crack when someone bites in, maybe a quiet “careful, they’re hot”… and that’s about it.
They disappear fast.
Faster than they should.
Make the Béchamel:
In a saucepan over medium heat, melt the butter with the olive oil. Add the 1/2 cup flour and stir continuously to create a roux. Cook for a couple of minutes without letting it color.
Incorporate Milk:
Gradually add the milk, stirring constantly to prevent lumps, until you have a smooth, thick béchamel sauce.
Add Ham and Season:
Mix in the chopped ham, season with salt, white pepper, and a pinch of nutmeg. Cook for another minute.
Cool the Mixture:
Spread the mixture onto a plate and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator until firm, at least 2 hours.
Shape the Croquettes:
Once chilled and firm, shape the mixture into small cylinders.
Bread the Croquettes:
Roll the croquettes in flour, then dip into the beaten eggs, and finally coat with breadcrumbs.
Fry the Croquettes:
Heat oil in a deep fryer or a deep skillet to 350°F (175°C). Fry the croquettes in batches, turning occasionally, until golden brown. Remove with a slotted spoon and drain on paper towels.
Serve:
Serve the croquettes hot as an appetizer or with a light salad for a meal.
Ingredients
Perfect Wine Pairing:
- Fino Sherry: A dry Fino or Manzanilla Sherry from Andalusia complements the ham’s saltiness and the béchamel’s richness.
