Fried Croquetas de Jamón with Serrano Ham Béchamel
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Croquetas de jamón are Spanish ham croquettes: a thick béchamel packed with finely diced jamón serrano, chilled until firm, breaded, and fried until the shell crackles and the center turns molten. This version makes about 28 croquetas, enough for four people as a tapas spread.
Most of the time is hands-off. The béchamel takes about 20 minutes on the stove, then it needs at least 4 hours in the fridge before you can shape it.
The word croqueta comes from the French croquette. In Spain, croquetas turn up in tapas bars and home kitchens alike, and ham is one of the most common fillings.
One thing can ruin a batch: croquetas that burst in the oil. It almost always comes down to a filling that wasn’t cold enough or a coating with gaps, and both are easy to prevent.
Why You’ll Love This Recipe
- Crisp shell gives way to a molten ham center
- Béchamel and shaping can be done a day ahead
- Breaded croquetas freeze and fry straight from frozen
- Uses pantry staples plus one small piece of ham
Ingredient Notes
- jamón serrano: Ask the deli for ham ends or offcuts (tacos de jamón in Spain), which dice just as well as slices. Prosciutto works but tastes milder and slightly sweeter, so it changes the traditional flavor.
- whole milk: Use whole milk for a rich, creamy filling. Low-fat milk makes a looser, less rich béchamel that is harder to shape.
- fine dry breadcrumbs: Fine crumbs give the thin, even shell traditional croquetas have. Panko works but gives a coarser, crunchier crust, which is a departure from the classic.
- sunflower oil: Sunflower oil is neutral and fries cleanly at 180 C / 355 F. Mild (not extra-virgin) olive oil also works and adds a little flavor.
- nutmeg: Grate it fresh and keep it to a small pinch. It should read as a background warmth, not as a spice.
Fried Croquetas de Jamón with Serrano Ham Béchamel
Ingredients
Method
- Warm the milk in a microwave-safe jug for 2 to 3 minutes until steaming but not boiling. Melt the butter in a 3-quart / 2.8 L (20 cm / 8-inch) heavy saucepan over medium-low heat, add the onion, and cook for 5 minutes until soft and translucent but not browned.
- Stir in the diced jamón serrano and cook for 1 minute. Add the 80 g flour all at once and stir for 2 minutes until the paste smells toasty and looks pale blond.
- Pour in the warm milk about 120 ml / 1/2 cup at a time, whisking until smooth before adding more. Switch to a wooden spoon and cook over medium-low heat for 8 to 10 minutes, stirring constantly and scraping the corners, until the mixture pulls away from the sides of the pan in one mass. Stir in the nutmeg and pepper, then taste and add salt only if needed.
- Spread the béchamel in a 20 x 30 cm / 8 x 12 inch shallow dish and press plastic wrap directly onto the surface. Cool for 20 minutes on the counter, then refrigerate until cold and firm, at least 4 hours in total or up to 24 hours.
- Set out three shallow bowls with the 40 g flour, the beaten eggs, and the breadcrumbs, plus a lined tray. Scoop about 2 tbsp / 30 g of cold béchamel and roll it between floured palms into a log about 6 cm / 2.5 inches long. Coat in flour and tap off the excess, then dip in egg, roll in crumbs, dip in egg again, and roll in crumbs a second time, pressing the ends closed. Place on the tray. You will have about 28.
- Pour the oil into a 26 cm / 10-inch (5-quart / 4.7 L) Dutch oven to a depth of about 5 cm / 2 inches and heat to 180 C / 355 F, about 8 minutes. Fry 7 croquetas at a time for 2 to 3 minutes, turning once, until deep golden brown all over. Lift out with a slotted spoon onto a paper towel-lined tray, let the oil return to 180 C / 355 F, and repeat for 4 batches in total. Serve within 10 minutes.
Notes
- Chill the béchamel until completely cold, at least 4 hours, before shaping.
- Use a thermometer and keep the oil at 180 C / 355 F between batches.
- Double-coat every croqueta in egg and breadcrumbs, covering the ends fully.
- Taste before salting because serrano ham is already salty.
- Eat within 10 minutes of frying while the shell is crisp.
Tips for Success
- Chill the béchamel at least 4 hours, or overnight, so it is cold and firm enough to roll without sticking to your hands.
- Cook the béchamel until it pulls away from the pan sides in one mass, since a looser filling pushes through the crust while frying.
- Coat each croqueta twice in egg and breadcrumbs and press the ends closed, because gaps in the shell are where they burst in the oil.
- Hold the oil at 180 C / 355 F with a deep-fry thermometer and fry only 7 at a time so the temperature recovers between batches.
- Taste the béchamel before adding any salt, because serrano ham varies a lot in saltiness and most batches need only a pinch.
Variations
- Croquetas de pollo: replace the ham with 150 g / 5 oz finely shredded cooked chicken, a classic way to use leftover roast chicken.
- Croquetas de setas: swap the ham for 150 g / 5 oz mushrooms, chopped and sauteed until dry, then folded into the béchamel.
- Croquetas de queso azul: replace half the ham with 60 g / 2 oz crumbled Cabrales or another strong blue cheese for a sharper filling.
Storage and Reheating
Fried croquetas de jamón keep 2 days in an airtight container in the fridge. Reheat them on a wire rack set over a 33 x 46 cm / 13 x 18 inch sheet pan at 200 C / 400 F for 8 to 10 minutes, until the crust crisps and the center is hot. Use the oven, since a microwave steams the crust soft.
The cold béchamel keeps 2 days in the fridge with plastic wrap pressed directly on the surface. Breaded, unfried croquetas keep 1 day in the fridge on a lined tray.
For longer storage, freeze the breaded croquetas on a lined tray until solid, about 2 hours, then move them to a freezer bag for up to 2 months. Fry from frozen at 170 C / 340 F for 5 to 6 minutes, without thawing, and cut one open to check the center is hot.
Serving Suggestions
Serve croquetas de jamón within 10 minutes of frying, while the shell is crisp. Pile them on a plate with no sauce, the traditional way, and wait a minute or two before biting in because the center is scalding.
On a tapas table they sit well next to olives, pan con tomate, Padrón peppers, Spanish fried patatas bravas, and wedges of tortilla de patatas. A simple tomato salad adds acidity to balance the richness.
Pour a cold caña (small draft beer) or a glass of chilled fino or Manzanilla sherry. A dry Albariño also works if you prefer white wine.
FAQ
How do I know when the béchamel for croquetas de jamón is thick enough?
The béchamel for croquetas de jamón is ready when it pulls away from the sides of the saucepan in one mass and a wooden spoon dragged across the bottom leaves a trail that stays open for a second. That takes about 8 to 10 minutes of constant stirring after the milk goes in. If it still flows like a sauce, keep cooking.
Why do my croquetas de jamón burst open when I fry them?
Croquetas burst when the filling is still warm, the coating has thin spots, or the oil is cooler than 180 C / 355 F. Chill the béchamel at least 4 hours, coat each one twice in egg and breadcrumbs, and fry just 7 at a time. A thermometer takes the guesswork out of the oil.
Can I use prosciutto instead of jamón serrano in croquetas?
Yes, prosciutto works, but it changes the flavor. Prosciutto is usually milder and slightly sweeter than serrano, so taste the béchamel before salting. Dice it finely, since long strands make the mixture harder to shape. Spanish ham ends, sold as tacos de jamón, are a budget-friendly authentic option.
Can I freeze croquetas de jamón before frying?
Yes, freeze the breaded, unfried croquetas on a tray until solid, about 2 hours, then bag them for up to 2 months. Fry straight from frozen at 170 C / 340 F for 5 to 6 minutes, without thawing, so the filling doesn’t soften and leak. Cut one open to check the center is hot.
What goes well with croquetas de jamón on a tapas table?
Serve croquetas de jamón with a cold caña or a glass of chilled fino sherry, plus olives, pan con tomate, and Padrón peppers. For a fuller table add tortilla de patatas, gambas al ajillo, and a simple tomato salad. Croquetas are rich, so something acidic on the table balances them.
Can I make croquetas de jamón gluten free?
Not as written, because the flour and breadcrumbs contain gluten. Swap in a gluten-free all-purpose blend and gluten-free breadcrumbs, but results vary by brand, and gluten-free béchamel may set looser. Cook it a minute or two longer and chill it overnight.
