Croquetas Jamon Serrano Recipe

I absolutely love this recipe because it combines my obsession with savory, melt-in-your-mouth croquettes and the umami-packed goodness of Jamon Serrano. There’s just something magical about biting into that crispy golden exterior and discovering the creamy, flavorful center—pure comfort in every bite!

The deliciously simple Croquetas de Jamón Serrano are a pleasure to make. They start with velvety béchamel, which is made with a copious amount of butter, a generous number of eggs, and enough nutmeg to give it a wonderful flavor.

Then, the ham. You could use any kind of diced or chopped ham, but for true Spanish flavor, go for Jamón Serrano.

And if you can’t find that or a decent substitute, use a Spanish chorizo, which would make for just as delicious an end result.

Ingredients

Flour for all uses: Works as a thickener and provides structure.

Comes high in carbohydrates.

Butter, as long as it is unsalted, is a fine addition to a dish for the sake of flavor and richness.

Butter is most definitely a source of fat and calories.

Milk: A creamy texture that enhances flavor.

An excellent source of calcium and protein.

Serrano ham: Provides flavors that are delectable and smoky.

Packed with protein; lends umami.

Onion: Contributes depth and sweetness.

Is rich in antioxidants and vitamin C.

Nutmeg: An aromatic spice with a warm, nutty flavor.

It has benefits for digestion.

Breadcrumbs offer a crispy coating texture.

They are high in carbohydrates and provide crunch.

Ingredient Quantities

• 1 cup (125g) all-purpose flour
• 1/4 cup (60g) unsalted butter
• 1 1/4 cups (300ml) milk, warmed
• 1 cup (240ml) chicken stock, warmed
• 1/2 cup (60g) finely chopped Jamon Serrano
• 1 small onion, finely chopped
• 1/4 teaspoon ground nutmeg
• Salt and black pepper, to taste
• 2 large eggs
• 2 cups (240g) breadcrumbs
• Vegetable oil for frying

Instructions

1. A pan of medium size set over medium heat becomes the stage for the melting of the butter, which serves as the base for the finely chopped onion. This is a sauté. And this is the onion. Although some might use the term “sauté” loosely, it is appropriate in this instance because the onion is cooked until soft and translucent.

2. Pour the flour into the pan and mix it thoroughly. Cook it for 2-3 minutes until you form a roux. The mixture should be a light golden hue.

3. Slowly whisk in the warm milk and chicken stock, making sure to dissolve any lumps that might be there. Keep stirring until the thickening mixture reaches a smooth state.

4. Add the Jamon Serrano, nutmeg, salt, and black pepper, and mix well. Cook for 2-3 more minutes until the mixture has thickened to the consistency of a good cheese sauce and is pulling away from the sides of the pan.

5. Pour the amalgam into a wide, shallow dish and smooth it out to an even layer. Let it sit at room temperature until no longer warm, then cover the dish with plastic wrap. Refrigerate the dish for at least 2 hours or until the mixture is set and firm.

6. Once they are firm, use your hands to shape the mixture into small, oval-shaped croquettes, about 2 inches long.

7. In another shallow dish, place the breadcrumbs. In a shallow bowl, beat the eggs.

8. Each croquette is dipped in beaten egg and allowed to sit a moment so that any excess can drip off. It is then rolled in fine, dry breadcrumbs until it is completely and evenly coated.

9. In a deep saucepan or fryer, heat the vegetable oil to 350°F (175°C). Add the croquettes in batches, and turn them occasionally, until they are golden brown and crispy on all sides, about 3-4 minutes.

10. Using a slotted spoon, remove the croquettes from the oil and drain them on paper towels. Serve them hot.

Equipment Needed

1. Medium-sized pan
2. Whisk
3. Spatula or wooden spoon
4. Measuring cups and spoons
5. Wide, shallow dish (for setting and shaping croquettes)
6. Plastic wrap
7. Shallow dish (for breadcrumbs)
8. Shallow bowl (for eggs)
9. Deep saucepan or fryer
10. Thermometer (for oil temperature)
11. Slotted spoon
12. Paper towels

FAQ

• Q: Can I use a different type of ham instead of Jamon Serrano?Q: Can I substitute Jamón Serrano with something else?

  A: Yes, you can use a good-quality cured ham like prosciutto or even cooked ham, but the flavor will differ slightly. Jamón Serrano has a distinct taste that adds to the authenticity of the dish.

• Q: Can I make the croquetas ahead of time?A: Of course! The batter can be prepared, the croquetas shaped, and all can be stored in the freezer until ready to fry. Fry directly from frozen, adjusting the time as needed, and you have delicious croquetas awaiting you at the end of a long day.
• Q: What is the best oil for frying croquetas?A: The best type of oil for frying croquetas is a neutral one, such as vegetable, canola, or sunflower oil; these won’t compete with the filling for flavor.
• Q: How do I prevent croquetas from bursting during frying?Ensure the croquetas are cold before frying to help them hold their shape. Consistently high oil temperature is crucial to quickly seal the exterior and prevent bursting.
• Q: Can these croquetas be baked instead of fried?You can bake them at 400°F (200°C) for about 15-20 minutes, turning once, until golden brown. However, they will be less crispy than if you had fried them.
• Q: Is it possible to make this recipe gluten-free?Sure! Replace the all-purpose flour with a gluten-free flour blend, and use gluten-free breadcrumbs for a gluten-free version.

Substitutions and Variations

1 cup (125 g) all-purpose flour: Substitute whole wheat flour or gluten-free all-purpose flour for a different texture.
1/4 cup (60g) unsalted butter: Replace with olive oil or plant-based butter for a dairy-free option.
240ml (1 cup) chicken stock: For a vegetarian version, use vegetable stock (note that this also requires substituting the Jamon Serrano).
1/2 cup (60g) finely chopped Jamón Serrano. You can substitute prosciutto for Jamón Serrano or use cooked, smoked bacon instead.
2 cups (240g) of breadcrumbs can be used: Panko can be used for a lighter, crispier texture; almond flour can be used for a gluten-free alternative.

Pro Tips

1. Chill the Mixture Thoroughly After spreading the mixture in a shallow dish, make sure it is completely set before shaping the croquettes. Ideally, refrigerate overnight to ensure firmness, making it easier to shape and less likely to fall apart during frying.

2. Control Oil Temperature Use a thermometer to maintain the oil at a steady 350°F (175°C). If the oil is too hot, the croquettes might brown on the outside before the inside is heated through. If it’s too cool, they can become greasy and soggy.

3. Uniform Croquette Size Try to keep the size consistent to ensure even cooking. You can use a small ice cream scoop or tablespoon to portion the mixture uniformly before shaping them into ovals.

4. Double Crumb Coating For an extra crispy exterior, you can double-coat the croquettes. After the first breadcrumb coating, return them to the egg wash and then coat them again with breadcrumbs.

5. Season the Breadcrumbs Add some salt and a pinch of paprika or other spices to the breadcrumbs to enhance the flavor of the crust. This small addition can add depth to the overall taste.