Ham Croquettes (Croquetas de Jamón) is a beloved Spanish delicacy, combining the savory goodness of ham with a creamy béchamel sauce, all encased in a crispy breadcrumb coating. These bite-sized treats are a staple in tapas bars across Spain, known for their golden exterior and molten, flavorful interior. Each croquette is a perfect blend of finely chopped or minced ham, melded with rich, velvety sauce, then shaped into small cylinders or balls, breaded, and deep-fried to achieve the ideal crunchy texture. Croquetas de Jamón is perfect for any occasion, from casual gatherings to elegant parties, offering a taste of Spanish culinary tradition that’s sure to delight everyone.
AuthorJulia ForesekCategoryAppetizers & Starters, SpanishDifficultyIntermediateMake 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
Directions
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.
Notes
Perfect Wine Pairing:
- Fino Sherry: A dry Fino or Manzanilla Sherry from Andalusia complements the ham’s saltiness and the béchamel’s richness.
