Croquetas de Jamón (Spanish Ham Croquettes)

I already have two croquette recipes on this site, my mother-in-law’s croquetes de carne and my own croquetes de camarão, so when I tell you I added a third, a Spanish one this time, you should understand that croquettes are basically a household religion here. Croquetas de jamón are the tapas bar version, built on a thick, ham-studded béchamel instead of a meat filling, and they are, without exaggeration, the first thing to disappear off any table I bring them to.

The trick to a good croqueta, and the thing that trips up most first-timers, is the bechamel itself. It needs to be thick enough to hold its shape once chilled, almost like a paste rather than a sauce, which feels wrong while you are making it and is exactly right once it sets overnight in the fridge. Fried, they go crackling-crisp on the outside while the inside stays molten and creamy, which is the whole point.

Sofia has taken over the breading station in our kitchen because she likes the assembly line of flour, egg, and breadcrumbs, and Max, our dog, has strong feelings about anything that falls on the floor during that process. If you love the Portuguese croquettes already on the site, think of these as their Spanish cousin, less meaty, more about that rich, ham-flecked cream at the center.

Croquetas de Jamón Recipe

Prep time: 30 minutes (plus overnight chilling) · Cook time: 20 minutes · Total: 50 minutes active (plus chilling) · Servings: 24 croquettes · Calories: ~95 per serving

Ingredients

• 4 tablespoons butter
• 1/2 cup all-purpose flour, plus more for dredging
• 2 1/2 cups whole milk, warmed
• 1 small onion, very finely minced
• 4 oz Serrano ham or prosciutto, finely diced
• 1/4 teaspoon ground nutmeg
• Salt and black pepper, to taste
• For breading and frying:
• 2 large eggs, beaten
• 1 1/2 cups panko or fine breadcrumbs
• Vegetable oil, for frying

Instructions

1. Melt the butter in a saucepan over medium heat. Add the onion and cook gently for 4-5 minutes until soft but not browned.
2. Stir in the ham and cook for 1 minute, then add the flour and cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
3. Gradually whisk in the warm milk, a little at a time, whisking well after each addition to avoid lumps.
4. Continue cooking over medium-low heat, stirring constantly, for 8-10 minutes, until the mixture is very thick, thick enough that a spoon dragged through leaves a clear channel.
5. Season with nutmeg, salt, and pepper. Spread the mixture into a shallow dish, press plastic wrap directly onto the surface, and refrigerate at least 4 hours, preferably overnight.
6. Once fully chilled and firm, scoop tablespoon-sized portions and roll into small logs or ovals with floured hands.
7. Set up a breading station: flour, then beaten egg, then breadcrumbs. Coat each croquette in flour, dip in egg, then roll in breadcrumbs, pressing gently to adhere.
8. Heat 2 inches of oil in a heavy pot to 350°F. Fry the croquettes in small batches for 2-3 minutes, until deep golden brown, turning as needed.
9. Drain on paper towels and let cool for a minute or two before serving, the centers hold serious heat.

Recipe Notes

• Chilling the bechamel overnight is not optional, if it is not fully firm, the croquettes will fall apart in the fryer.
• Serrano ham can be hard to find outside a specialty shop; a good prosciutto or even a thick-cut deli ham works as a substitute without losing much character.
• Breaded, uncooked croquettes freeze beautifully, freeze them on a tray until solid, then bag them up and fry straight from frozen, adding a minute or two to the fry time.
• Keep the oil temperature steady; too cool and they absorb oil and turn greasy, too hot and the outside burns before the inside heats through.