Croquetas de Jamón (Spanish Ham Croquettes)
Local name: Croquetas de jamón
In short: Creamy ham béchamel rolled in breadcrumbs and fried until crisp outside and molten inside, the tapas bar favorite made with cured ham and whole milk. It takes about 1 h 15 min in total and makes 8 servings.
- Prep
- 45 min
- Cook
- 30 min
- Resting
- 4 h
- Total
- 1 h 15 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 285 kcal
Croquetas are the first thing to disappear at a Spanish family table. Ham croquettes, croquetas de jamón, are the best known: a very thick béchamel studded with chopped cured ham, chilled until firm, then crumbed and fried until the shell shatters over a molten center. Spanish cooks often make them with leftover cocido meat too. They need patience rather than skill, and the filling is best made a day ahead.
Instructions
- Melt the butter in a saucepan over medium heat and cook the onion for 5 minutes until soft and translucent. Stir in the ham for 1 minute.
- Add the flour and stir for 2 minutes to cook out the raw taste, keeping the color pale.
- Add the warm milk a ladleful at a time, stirring hard until each addition is absorbed. Cook 10 to 12 minutes, until the mixture is a thick paste that pulls away from the pan. Season with nutmeg and pepper.
- Spread the paste in a shallow dish, press plastic wrap onto the surface and cool. Chill at least 4 hours, or overnight, until firm enough to shape.
- Set out three plates: flour, beaten egg and breadcrumbs. Shape a heaped tablespoon of filling (about 30 g) into a log, then roll it in flour, egg and breadcrumbs. Repeat the egg and crumbs for a sturdier crust.
- Heat the oil to 180°C (350°F). Fry 5 or 6 croquettes at a time for 2 to 3 minutes, until deep golden. Drain on a rack and serve hot, with a warning that the middle is molten.
Tips
- Warm milk and steady stirring prevent lumps. If lumps form, whisk hard or blend the paste for a few seconds while it is still hot.
- Freeze shaped, crumbed croquettes on a tray, then bag them. Fry straight from frozen at 170°C (340°F) for 4 to 5 minutes.
Questions and answers
Why do my croquetas burst in the oil?
Usually the paste was not cold enough, the coating has gaps or the oil was too cool. Chill well, coat twice and fry at 180°C (350°F) in small batches.
What can I use instead of serrano ham?
Any cured or cooked ham works, though cooked ham needs a pinch more salt. Shredded roast chicken, flaked salt cod or sautéed mushrooms are also popular fillings.
Can I bake croquetas instead of frying?
You can bake them at 220°C (425°F) on an oiled tray for 15 to 20 minutes, turning once. The crust is drier and less crisp than fried ones.
How long does it take to make Croquetas de Jamón (Spanish Ham Croquettes)?
About 1 h 15 min in total: 45 min of preparation and 30 min of cooking.
How many calories are in Croquetas de Jamón (Spanish Ham Croquettes)?
About 285 kcal per serving, with 11 g of protein, 21 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 285 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 21 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
