Spanish

Croquetas de Jamón

Name: Croquetas de Jamón
Total time: 300 min
Yield: 1 servings
Cuisine: Spanish
Ingredients: 150g Jamón Serrano or Ibérico, very finely diced; 50g unsalted butter; 50g extra virgin olive oil; 100g all-purpose flour; 1 liter whole milk, warmed; 1/4 tsp fresh nutmeg, grated; Pinch of salt and black pepper; Coating: 2 beaten eggs, 150g fine breadcrumbs, 50g flour; 500ml mild olive oil for frying

Creamy béchamel studded with salty jamón serrano, coated in golden breadcrumbs — melt-in-the-mouth croquettes that disappear fast at any table.

300 minutes

Serves 1

Appetizer

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Sauté the Ham: In a large, heavy-bottomed pan, melt the butter with the olive oil over medium heat. Add the finely diced jamón and sauté for 2 minutes to release its fats and flavor.

2
Make the Roux: Whisk in the flour and cook continuously for 3-4 minutes to eliminate the raw flour taste. The mixture will look like wet sand.
3
Build the Bechamel: Gradually pour in the warm milk, about 1/2 cup at a time, whisking vigorously after each addition to prevent lumps. Once all milk is added, lower heat and simmer for 15-20 minutes, stirring constantly until the dough is thick and pulls cleanly from the sides of the pan. Season with nutmeg, pepper, and a tiny pinch of salt (the ham is already salty).
4
Chill the Dough: Pour the hot dough onto a lightly oiled baking sheet or shallow dish. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight.
5
Shape and Bread: Scoop a spoonful of the cold dough and shape it into a small cylinder or oval using your hands. Roll lightly in flour, dip into the beaten eggs to coat completely, and finally roll in breadcrumbs, ensuring no gaps.
6
Fry to Golden Perfection: Heat the frying oil to 180°C (350°F). Fry the croquetas in small batches for 2-3 minutes, turning gently, until deep golden brown and crispy outside. Drain on paper towels and serve hot.

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