Spanish Cuisine
Croquetas with Jamón
Spanish croquettes with jamón (Croquetas de jamón) are a legendary appetizer that can be found in any tapas bar across Spain. Unlike potato-based alternatives, authentic Spanish croquettes are prepared on a base of a silky and rich béchamel sauce, complemented with finely chopped, savory jamón. A thin, crunchy breading hides a delicate, practically fluid creamy filling that literally melts in your mouth. This dish features a vibrant, creamy flavor with a pronounced meat aroma and is the perfect embodiment of a texture contrast — a crispy crust on the outside and a tender cream inside.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Medium
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 340 kcal
- Protein
- 12 g
- Fat
- 22 g
- Carbs
- 24 g
- Fiber
- 1.2 g
Step by step
Method
- 01
Cut the jamón into very small cubes
Cut the jamón into very small cubes. In a deep saucepan, melt the butter over medium heat, add the chopped jamón, and sauté it lightly for 1–2 minutes to unfold the meat aroma and allow the fat to start rendering.
- 02
Add the wheat flour to the butter and jamón mixture and stir…
Add the wheat flour to the butter and jamón mixture and stir continuously with a spatula for about 2 minutes until the flour is cooked to a light golden color and a nutty scent. This is a vital step to eliminate the taste of raw flour in the finished croquettes.
- 03
Begin to gradually pour in the warm milk in small portions, c…
Begin to gradually pour in the warm milk in small portions, continuing to vigorously whisk the mass to avoid any lumps. Add the nutmeg and simmer the sauce over low heat until it thickens significantly and easily detaches from the sides of the pan.
- 04
Transfer the resulting dense creamy mass into a flat dish, sm…
Transfer the resulting dense creamy mass into a flat dish, smooth the surface, and cover with plastic wrap 'in contact', pressing it tightly against the dough. Place the mixture in the refrigerator for at least 4 hours to let the sauce set completely and become pliable.
- 05
Shape the chilled mass into small oblong cylinders or uniform…
Shape the chilled mass into small oblong cylinders or uniform balls. Roll each croquette first in flour, then dip into the beaten eggs, and thoroughly coat in breadcrumbs to form a dense protective coating.
- 06
Heat the vegetable oil in a deep skillet or saucepan to a con…
Heat the vegetable oil in a deep skillet or saucepan to a confident temperature (about 180°C). Lower the croquettes in small batches into the hot oil and fry until a beautiful, intense golden crust forms, then carefully remove with a slotted spoon.
Dishday
Useful advice
Cooking tip
The main secret of perfect croquettes is the correct kneading of the béchamel; the sauce should turn out thick, uniform, and glossy. To make the mass easy to shape, be sure to chill it in the refrigerator for several hours, or better yet overnight, covering it with plastic wrap 'in contact' so that a skin does not form.
How to serve
Serve the croquettes exclusively hot, straight from the pan, when the filling inside is at its most delicate and fluid. Place them on a paper towel to remove excess fat, then transfer to a dish and serve as a standalone tapas appetizer.
How to store
The finished, chilled mass for croquettes can be stored in the refrigerator for up to 2 days. Also, shaped and breaded croquettes can be frozen for future use and fried in deep oil right before serving without prior thawing.
Note
The jamón for the croquettes needs to be chopped as finely as possible so that it is evenly distributed throughout the creamy mass and does not interfere with shaping neat balls or cylinders. Sauté the jamón in butter before adding flour to let it release its aroma into the base.
