Today we are making croquetas de jamón, or ham croquettes. Everyone who visits me in Spain has to make them, because they serve them at really every tapas bar. And I know exactly where to get the best ones. After a lot of tasting and trying, I now know exactly when I like them and when I don't like them. High time to make them myself! Here is the recipe for the most delicious croquetas de jamón.
Croquetas de jamón
45 minutes + 2 hours refrigerator
Comprehensive
Spanish croquetas de jamón
Croquetas de jamón are a beloved Spanish delicacy with a rich history. Originally from France - the word "croquette" means "crispy" - they were refined into their own version in Spain in the 19th century. Instead of mashed potatoes, Spaniards use a creamy béchamel sauce as a base, mixed with pieces of serrano ham. These are then breaded and fried until golden brown. Croquetas de jamón have since become a classic tapa dish, beloved in households and bars throughout Spain. Each region adds its own twist, but the essence remains: crispy on the outside, soft and savory on the inside.
Making your own croquetas de jamón
Croquetas de jamón are a classic of Spanish cuisine - small crispy bites with a creamy filling of béchamel sauce and serrano ham. They may seem complicated, but with a little time and attention, they are great to make yourself. The process begins with making a hearty béchamel sauce. This is the base of the croqueta and determines the creaminess of the inside. The ham - preferably serrano or ibérico - is minced and stirred into the sauce for a savory, salty flavor.
Then let the mixture stiffen well in the refrigerator, so you can easily form small rolls or balls of it later. Next is breadcrumbs: first flour, then egg, and finally panko. This coating creates that irresistible crispy exterior. In the trendier tapas bars here in Valencia, they also make the croquetas with panko instead of breadcrumbs, which gives them a next level more luxurious look and they taste extra crispy.
The last and perhaps most fun part: deep-frying! In just a few minutes, you'll transform the croquetas into golden brown snacks that crunch with the first bite. They are perfect as tapas, appetizers or entrees.
In this blog you will find the full recipe, including tips for the perfect texture and variations on the classic ham filling. A bit of work, but absolutely worth it. ¡Vamos a cocinar!
More Spanish tapas recipes
Looking for more Spanish tapas recipes? How about these pan con tomate or ensaladilla Rusa?
What you need:
For the ham croquettes
50 gr unsalted butter
1 small onion
finely chopped
70 gr wheat flour
400 ml whole milk
lukewarm
100 g serrano ham
chopped finely + a little extra for garnish
pinch of nutmeg
salt and pepper
For breadcrumbing
2 eggs
85 gr flour
70 gr panko
500 ml of sunflower oil
for frying
1-2 tbsp aioli
to garnish
+/- 16 pieces
What to do:
1
Melt the butter in a pan over medium-high heat. Add the onion and sauté gently for 5 minutes until translucent. Add the flour, stir well and cook for 2-3 minutes (keep stirring!).
2
Add the milk little by little, stirring well so there are no lumps. Add the chopped ham, season with salt, pepper and a little nutmeg. Let the mixture thicken into a firm, smooth filling (like thick mashed potatoes).
3
Put into a bowl, cover with foil (against skinning) and let cool. Then put in the refrigerator for at least 2 hours (or overnight).
4
Put the flour in a plate, beat the eggs in a small bowl and put the panko in another plate. Put them in front of you in this order. With wet hands, take small portions of the filling and roll them into croquettes (about 6-7 cm long). Roll them first through the flour, then the egg, then the breadcrumbs. Repeat until the filling is finished.
5
Heat the oil in a pan or heat your deep fryer. Deep-fry the croquettes for 2-3 minutes until golden brown. Drain on kitchen paper.
6
Serve the croquettes with a tuft of aioli and a piece of jamón.
