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Spanish Ham Croquettes (Croquetas de Jamón)

Name: Spanish Ham Croquettes (Croquetas de Jamón)
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 3 ounces (150 g) jamón serrano, finely chopped; 1/2 medium yellow onion, very finely chopped; 2 tablespoons plus 1 teaspoon (35 ml) olive oil; 2 1/2 tablespoons (35 g) unsalted butter; 6 tablespoons (50 g) all-purpose flour; 2 1/2 tablespoons (20 g) cornstarch; 3/4 cup plus 1 tablespoon (200 ml) low-sodium chicken broth, warmed; 2 cups (480 ml) whole milk, warmed, plus up to 3/4 cup (180 ml) as needed; 1/8 teaspoon ground nutmeg; Fine salt, as needed; 1/2 cup (60 g) all-purpose flour, for coating; 2 large eggs, beaten; 2 cups (150 g) plain dry breadcrumbs; 6 cups (1.4 liters) canola or sunflower oil, or enough for deep-frying

Crisp, golden Spanish croquettes filled with a creamy béchamel and finely chopped cured ham.

Prep45 min

Cook45 min

Total1 hr 30 min

Serves8 servings

Jump to Recipe

Spanish ham croquettes, or croquetas de jamón, have a crisp breadcrumb shell surrounding a soft béchamel filling flavored with finely chopped cured ham.

The filling requires patient stirring and a thorough chill, but the croquettes can be shaped in advance and fried just before serving as part of a tapas spread.

Why You’ll Love This Recipe

The crisp exterior gives way to a smooth, creamy ham filling.
Jamón seasons the béchamel with deep savory flavor without requiring a long ingredient list.
The mixture can be prepared and chilled a day before shaping and frying.
Small-batch frying produces evenly golden croquettes with a delicate crust.
The recipe makes a generous tapas platter that is easy to portion for guests.

Ingredient Notes

Jamón serrano

Finely chopped Spanish cured ham distributes its flavor evenly through the filling. Prosciutto is a useful US substitute, although its flavor is usually milder.

Flour and cornstarch

The combination thickens the béchamel while keeping the center tender. Cook both starches briefly in the fat to remove their raw flavor.

Milk and broth

Warm liquids blend into the roux more smoothly. Add the milk gradually because the amount needed varies with the flour and cooking time.

Breadcrumbs

Fine, plain dry breadcrumbs create an even coating that fries more neatly than very coarse crumbs.

Expert Tips

Keep the heat low while adding the liquids and whisk continuously to prevent lumps.
The filling is ready when a spatula drawn across the pan leaves a clear path and the mixture releases easily from the bottom.
Press plastic wrap directly onto the warm surface before chilling to prevent a skin from forming.
Do not overcrowd the pot, because adding too many croquettes at once lowers the oil temperature and can make the coating greasy.
Use a thermometer to keep the frying oil close to 350°F (175°C), which helps the coating brown before the filling overheats.
Avoid frying the croquettes while the centers are refrigerator-cold; a brief rest at room temperature reduces the chance of splitting.

Serving Suggestions

Serve the croquettes hot as tapas with marinated olives, roasted peppers, or a simple tomato salad.

For a larger meal, pair three croquettes per person with a crisp green salad dressed with sherry vinegar.

Storage and Reheating

Refrigerate the cooked croquettes in a covered container for up to 3 days. Reheat them on a wire rack in a 375°F (190°C) oven for 8 to 12 minutes, or in an air fryer at 350°F (175°C) until hot and crisp. Unfried breaded croquettes can be frozen on a tray, transferred to a freezer container, and fried from frozen in small batches with a slightly longer cooking time.

Frequently Asked Questions

Why is my croquette mixture too soft to shape?

It may need more cooking time or a longer chill. Return a loose mixture to low heat and stir until it pulls away from the pan, then chill it thoroughly.

Can I make Spanish ham croquettes ahead of time?

Yes. Prepare the filling up to 2 days ahead, or shape and bread the croquettes a day before frying and keep them covered in the refrigerator.

Why do croquettes split while frying?

Splitting is often caused by filling that is too cold, a coating with gaps, overcrowded oil, or oil that is not hot enough. Seal the breading well and fry in small batches.

Can I freeze croquetas de jamón?

Yes. Freeze the shaped and breaded croquettes in a single layer, then store them in a freezer container for up to 2 months and fry them directly from frozen.

CuisineSpanish CourseAppetizer, Tapas Yield8 servings NutritionApprox. 380 calories per serving

Ingredients

3 ounces (150 g) jamón serrano, finely chopped
1/2 medium yellow onion, very finely chopped
2 tablespoons plus 1 teaspoon (35 ml) olive oil
2 1/2 tablespoons (35 g) unsalted butter
6 tablespoons (50 g) all-purpose flour
2 1/2 tablespoons (20 g) cornstarch
3/4 cup plus 1 tablespoon (200 ml) low-sodium chicken broth, warmed
2 cups (480 ml) whole milk, warmed, plus up to 3/4 cup (180 ml) as needed
1/8 teaspoon ground nutmeg
Fine salt, as needed
1/2 cup (60 g) all-purpose flour, for coating
2 large eggs, beaten
2 cups (150 g) plain dry breadcrumbs
6 cups (1.4 liters) canola or sunflower oil, or enough for deep-frying

Instructions

Warm a wide, heavy saucepan over medium heat, add the chopped jamón, and sauté for 1 to 2 minutes, just until fragrant and slightly darker. Transfer the ham to a plate before it becomes dry or crisp.
Add the olive oil and butter to the same saucepan. Stir in the finely chopped onion with a small pinch of salt and cook over medium-low heat until soft and translucent, about 7 minutes.
Stir in the 6 tablespoons of all-purpose flour and the cornstarch, then cook over low heat for 2 to 3 minutes while stirring constantly without allowing the mixture to brown.
Gradually whisk in the warm broth until smooth and fully absorbed.
Add the warm milk a little at a time, whisking thoroughly after each addition. Continue adding milk as needed until the mixture is smooth, creamy, and thick enough to hold its shape.
Season with the nutmeg and fold in the reserved jamón. Cook over low heat, stirring continuously, until the mixture pulls cleanly away from the bottom and sides of the pan.
Spread the croquette mixture in a shallow dish, let it cool briefly, press plastic wrap directly against the surface, and refrigerate for at least 4 hours or overnight.
Let the chilled mixture stand at room temperature for about 30 minutes, then divide it into 24 portions and shape each portion into a short cylinder or oval.
Coat each croquette first in the remaining flour, then in beaten egg, and finally in breadcrumbs, pressing gently so the coating adheres.
Heat the frying oil in a deep, heavy pot to 350°F (175°C). Fry the croquettes in small batches for 2 to 3 minutes, turning as needed, until evenly golden.
Transfer the fried croquettes to a paper towel-lined plate and let them rest for 2 minutes before serving hot.

Notes

Jamón serrano is available at many US deli counters and specialty markets; thinly sliced prosciutto is a practical alternative when Spanish cured ham is unavailable.

The exact amount of milk depends on the flour and how long the mixture cooks; the calorie estimate assumes about 2 1/2 cups (600 ml) of milk are used.

The calorie estimate also assumes the finished batch yields 24 croquettes, the coating ingredients are only partly consumed, and about 1/3 cup of frying oil is absorbed.

Use low-sodium broth and season only after adding the jamón because cured ham contributes substantial salt.

Check the labels on the broth, breadcrumbs, cured ham, and frying oil when preparing the recipe for someone avoiding soy, sesame, peanuts, tree nuts, fish, or shellfish; the categories describe the written formulation and not cross-contact.