Spanish Ham & Cheese Croquettes (Croquetas de Jamon)
Ingredients
200 g Dry-cured ham eg. Serrano
60 g Butter (unsalted)
60 g Flour (plain)
500 ml Milk
500 ml Creme fraiche
50 g Emmental cheese (grated) or Parmesan
1 Garlic clove
1 Bay leaves
Salt
Black pepper
Instructions
Making the bechamel:
- Finely chop the ham and garlic.
- Melt the butter in a saucepan, then gently fry the ham and garlic for about 5 minutes.
- Add the flour and stir to form a roux
- Gradually pour in the milk and cream, stirring constantly to prevent lumps from forming.
- Add the bay leaf and simmer for 10 minutes on a low heat.
- Remove the bay leaf, stir in the grated cheese and season to taste.
Making the croquettes:
- Pour the bechamel into a rectangular dish about 2 cm deep. Leave to cool, then place in the fridge for at least 2 hours.
- Cut the chilled bchamel into evenly sized rectangles.
- Prepare three plates: one with flour, one with beaten egg, and one with breadcrumbs.Coat each croqueta in flour, then dip in the egg, and finally coat with breadcrumbs.
- Heat the frying oil to 180C and fry the croquetas in small batches. Cook them for 5 minutes until golden brown. Drain on kitchen paper to remove any excess oil.
Notes
FAQs
What are Spanish croquettes made of?
Authentic Spanish croquettes start with a thick bechamel sauce mixed with serrano ham, then breaded and fried until golden and crispy.
Why are my croquettes falling apart when frying?
Ensure the bechamel is very thick before chilling, and double-coat in flour, egg, and breadcrumbs. Chilling for 2+ hours is crucial for perfect croquettes.
Can I bake Spanish croquettes instead of frying?
For texture, frying is non-negotiable. Baking will not create the same delicate, crispy shell and may cause the interior to leak. If you must bake, brush the breaded croquetas generously with oil and bake at 220°C on a rack until golden, but expect a different result.
What to serve with ham croquettes?
Serve as part of a Spanish tapas spread with alioli, or as an appetizer with a crisp white wine. Perfect for parties!
Can I use a different type of ham?
The flavour of dry-cured Spanish ham (Serrano or Iberico) is essential. Do not substitute with deli ham or cooked ham; it will lack the necessary intense, savoury depth. In a true pinch, you could use finely chopped prosciutto, but the flavour will be different.
My béchamel is too thin to shape. What did I do wrong?
You likely did not cook the flour in the roux long enough, or you didn’t simmer the mixture for the full time. The béchamel must be cooked until it is very thick and pulls away from the sides of the pan – thicker than you’d ever make for a pasta sauce. It will firm up significantly in the fridge.
How long can I keep the shaped, unbreaded croquette mixture?
Once chilled and firm, you can keep the béchamel block, well-wrapped in the fridge, for up to 2 days before breading and frying. You can also freeze the shaped, unbreaded logs on a tray, then transfer to a bag and freeze for up to 2 months. Thaw in the fridge before breading and frying.
What oil and temperature are best for frying?
Use a neutral oil with a high smoke point, like sunflower or vegetable oil. A thermometer is crucial. 180°C is the ideal temperature. Too low, and the croquetas will absorb oil and be greasy. Too high, and the outside will burn before the inside is heated through.
Can I use all milk and omit the crème fraîche?
The crème fraîche is key for richness and a slight tang that balances the ham. Using all milk will result in a less creamy, more traditional béchamel base, but the texture will be firmer. Do not substitute with cream cheese or yogurt.
How do I get a perfectly smooth béchamel with no lumps?
Cook the roux (butter and flour) for at least 2 minutes until it smells nutty. Have your milk and cream at room temperature or warm. Add the liquid in a slow, steady stream, whisking constantly and vigorously until completely smooth before adding more.
Can I make these ahead and reheat them?
They are best served immediately. However, you can fry them, let them cool completely, and freeze on a tray. Reheat from frozen in a hot oven (200°C) for 10-15 minutes until crispy and hot inside. Avoid the microwave, as it will make the coating soggy.
My croquetas are bursting open in the oil. How do I prevent that?
This means your oil is too hot, causing the steam inside to expand too rapidly. Ensure your oil is at a steady 180°C. Also, do not overfill the pan; frying in small batches keeps the oil temperature stable. Seal the edges of your breaded logs well.
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