Croquetas De Jamón Recipe

I’m sharing my Croquetas de Jamón, a heritage recipe that has quietly anchored Spanish tapas menus for generations and reveals what makes Tapas Croquettes so enduring.

I grew up chasing the perfect Croquetas de Jamón, those crunchy little wonders that somehow hide a silky inside, and I still get excited every time I bite one. In my kitchen jamon serrano and a knob of unsalted butter mean serious flavor, and yeah they sneak up on you, salty and rich and slightly addictive.

These Tapas Croquettes feel like a little secret passed around the table, the kind of thing that makes you reach for another before you even realize. I love how they sit between snack and celebration, a tiny taste of Spain you wanna savor and share.

Ingredients

• Jamon Serrano: Cured ham gives savory, salty protein and umami; boosts richness and flavor.
• Onion: Onion adds sweetness and aromatics, gives slight fiber and mellow contrast.
• Butter: Butter brings creamy fat, richness and mouthfeel, makes croquetas luxurious.
• Olive oil: Olive oil helps sauté, adds fruitiness and healthier fats, subtle flavor.
• Flour: Flour thickens béchamel, adds carbs and structure but not much nutrition.
• Whole milk: Whole milk gives creamy protein and fat, smooth texture and mild sweetness.
• Eggs: Eggs bind croquetas, add protein and richness, help golden crust form.
• Breadcrumbs: Breadcrumbs give crisp exterior, mostly carbs, absorb oil so watch portions.

Ingredient Quantities

• 200 g jamon serrano, very finely chopped
• 1 small onion, finely chopped (about 100 g)
• 60 g unsalted butter
• 2 tbsp extra virgin olive oil (about 30 ml)
• 80 g all purpose flour (about 2 3 cup)
• 700 ml whole milk
• pinch of freshly grated nutmeg
• 1 2 tsp fine sea salt
• 1 4 tsp freshly ground black pepper
• 2 large eggs, beaten
• 150 g fine breadcrumbs or pan rallado
• vegetable oil for frying, enough for deep frying (approx 1 litre)

How to Make this

1. Chop the 200 g jamon serrano and the small onion very fine, warm the 700 ml milk in a saucepan until just below simmering and beat the 2 large eggs into a bowl, put the 150 g breadcrumbs in another bowl.

2. In a heavy saucepan heat the 60 g butter and 2 tbsp olive oil over medium, add the onion and sweat gently until soft and translucent, about 6 to 8 minutes, dont let it brown.

3. Add the chopped jamon and cook 1 to 2 minutes just to warm and release flavor, then sprinkle in the 80 g flour and stir constantly for 1 to 2 minutes so the raw flour taste cooks out.

4. Lower the heat and slowly add the warm milk in a steady stream while whisking or stirring vigorously to avoid lumps, keep cooking and stirring until the mixture is very thick, glossy and pulls away from the sides of the pan; stir in a pinch of freshly grated nutmeg, 1/2 tsp fine sea salt (adjust later because jamon is salty) and 1/4 tsp freshly ground black pepper.

5. Transfer the thick béchamel-jamon paste to a shallow tray, press a piece of plastic wrap directly onto the surface to stop a skin forming, let cool to room temp then refrigerate until firm, at least 2 hours or overnight for best results.

6. With slightly oiled hands shape the chilled mixture into small logs or ovals (about 2 tablespoons each), if it’s too soft chill it longer or dust hands and mixture lightly with breadcrumbs to help shaping.

7. Set up your breading station: beaten eggs in one bowl and fine breadcrumbs or pan rallado in the other; dip each croqueta first into the egg, then coat well in breadcrumbs, press gently to adhere; for extra crunch do a second egg then breadcrumb coat and chill 15 to 30 minutes to set.

8. Heat about 1 litre vegetable oil in a deep pot or fryer to 170 to 180 C (340 to 355 F), test with a breadcrumb — it should sizzle and brown in 30 to 40 seconds; fry croquetas in small batches so the oil temp stays steady, about 2 to 3 minutes until golden and crisp.

9. Remove with a slotted spoon, drain on paper towels, sprinkle a tiny bit more sea salt if needed and serve hot with lemon wedges or aioli; leftover croquetas re-crisp nicely in a 200 C oven or a quick re-fry.

Equipment Needed

1. Heavy-bottomed saucepan or small Dutch oven (for the béchamel)
2. Small saucepan or jug to warm the milk
3. Chef’s knife and chopping board (for jamon and onion)
4. Mixing bowls (one for beaten eggs, one for breadcrumbs)
5. Whisk and a heatproof wooden spoon or silicone spatula
6. Shallow tray and plastic wrap (to chill the paste)
7. Deep pot or electric fryer plus a deep-fry thermometer
8. Slotted spoon or spider, tongs and paper towels for draining

FAQ

Croquetas De Jamón Recipe Substitutions and Variations

• Jamon serrano:
  • Prosciutto crudo, similar saltiness, fold in at the end or warm briefly so it doesn’t overcook
  • Pancetta or cured bacon, finely diced and crisped to render extra flavor
  • Cooked ham (diced) for a milder, less salty result
• Whole milk:
  • Evaporated milk — rich and stable, keeps the bechamel smooth
  • Half and half or cream diluted 1:1 with water to mimic whole milk’s fat
  • Unsweetened full fat soy or oat milk for a dairy free swap, flavour will change
• All purpose flour (for the roux):
  • 1:1 gluten free plain flour blend to make gluten free croquetas
  • Cornstarch slurry (use about 20-25% less by weight than flour, mix with cold milk first) for a lighter, quicker thickening
  • Rice flour, works but gives a slightly grainier mouthfeel
• Fine breadcrumbs / pan rallado:
  • Panko for an extra airy, crunchy crust (may brown faster)
  • Crushed cornflakes or crushed saltines for budget friendly crispness
  • Almond flour or crushed pork rinds for low carb, expect different texture and darker frying color

Pro Tips

1) Taste for salt late. Jamon is pretty salty so hold back on added salt while you cook the béchamel, taste after it’s fully mixed and cooled a bit and only then adjust. You can also reserve a few jamon bits to sprinkle on top so you get pockets of intense salt instead of everything being uniformly salty.

2) For ultra smooth filling warm the milk first and add it slowly while whisking, if you still get small lumps run the hot mixture briefly with an immersion blender or push it through a fine mesh sieve. Press plastic wrap right onto the surface when cooling so you dont get that weird skin.

3) Chill until really firm before shaping, it makes everything easier. Use two spoons or a small ice cream scoop to portion, oil your hands lightly if it sticks, and dust the logs with a little breadcrumb while shaping if the paste is still tacky. Double coating gives the best crunch so chill again after breading.

4) Keep the oil temp steady and dont overcrowd the fryer, fry in small batches so the crust browns before the inside heats. You can freeze the croquetas layed single layer on a tray until solid then bag them, fry straight from frozen but add a minute or two to the frying time, and re-crisp leftovers in a hot oven instead of the microwave.