Croquetas de Jamón Serrano Recipe

Ingredients

• 250 g (9 oz)Jamón Serrano, sliced and chopped
• 1 L (4 cups)milk
• 50 g (3½ tbsp)butter
• 70 g (⅔ cup)flour
• 2 tbspextra virgin olive oil
• ½ mediumonion, finely chopped
• 1garlic clove, chopped
• 1 pinchnutmeg
• as neededflour
• 1egg, beaten
• as neededbreadcrumbs
• as neededmayonnaise
• as neededSpanish paprika

Instructions

1. 1

   Infuse the milk

   Put the chopped Jamón Serrano and milk in a saucepan and simmer for 15 minutes.

2. 2

   Reserve the ham

   Drain the ham and set it aside. Keep the infused milk for the croquette mixture.

3. 3

   Make the béchamel

   Sauté the onion and garlic in the extra virgin olive oil until soft and translucent. Add the butter; when it has melted, stir in the flour. Gradually pour in the infused milk, stirring until smooth, then cook for 10 minutes.

4. 4

   Add the ham

   Mix the reserved Jamón Serrano and nutmeg into the béchamel.

5. 5

   Chill the mixture

   Leave the mixture to cool, then refrigerate it overnight.

6. 6

   Shape and coat

   The next day, shape the mixture into croquettes. Coat each one in flour, dip it in the beaten egg, then roll it in breadcrumbs.

7. 7

   Fry and serve

   Deep-fry the croquettes in hot vegetable oil until golden brown. Drain them on kitchen paper to remove excess oil. Serve warm with mayonnaise mixed with Spanish paprika.

What are croquetas de jamón?

Croquetas are a familiar Spanish tapa: small, crumb-coated pieces with a soft, creamy filling. They are commonly made with béchamel and savoury additions such as cured ham.

This version infuses the milk with Jamón Serrano before it goes into the sauce, carrying ham flavour through the filling as well as leaving pieces of ham in each bite. An overnight chill helps the mixture firm up for shaping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 22g protein, 44g carbs, 33g fat.

The milk, flour and breadcrumbs provide much of the carbohydrate, while butter, olive oil, frying oil and mayonnaise contribute most of the fat. Jamón Serrano, milk and egg provide protein, and the ham is also a major source of sodium. Serve a moderate number of croquettes with vegetables or a simple salad to balance the plate.

Infusing the milk

Ham first: simmering the chopped Jamón Serrano in the milk gives the béchamel a more rounded ham flavour. Drain it carefully and keep all the milk for the sauce.

Gentle heat: let the milk simmer rather than boil hard. This keeps it manageable and reduces the chance of it bubbling over.

Building a smooth béchamel

Soft aromatics: cook the onion and garlic in the olive oil until translucent, not browned, so their flavour stays mellow in the filling.

Gradual addition: stir the flour into the melted butter, then add the infused milk in stages while stirring. A slow pour and steady mixing help prevent lumps; cook the sauce for the full 10 minutes specified.

Chilling and shaping

Overnight rest: chilling the cooled mixture overnight gives it time to firm up. A loose mixture is difficult to shape and can break apart during coating.

Even coating: shape the croquettes to a similar size, then coat each in flour, beaten egg and breadcrumbs in that order. Keep the coating intact around the edges so the filling stays enclosed.

Frying to a golden finish

Hot oil: fry the croquettes in hot vegetable oil until their crumb coating is golden brown. Avoid adding too many at once, as that can cool the oil and make the coating greasy.

Drain well: transfer the cooked croquettes to kitchen paper before serving. They are best warm, when the outside is crisp and the béchamel centre is soft.

Serving ideas

Paprika mayonnaise: stir Spanish paprika into mayonnaise and serve it alongside the croquettes or as a dip. Add the paprika gradually so you can adjust the flavour to taste.

Fresh sides: vegetables or a simple salad add a crisp, fresh contrast, while crusty bread makes the snack more substantial.

Recipe notes & tips

• Keep the infused milk after draining the ham; it is essential to the béchamel.
• Stir continuously as you add the milk to help the sauce stay smooth.
• Cool the mixture before covering and refrigerating it overnight.
• Use one hand for the flour and breadcrumbs and the other for the egg to make coating less messy.
• Fry in batches so the croquettes have room to brown evenly.
• Mix the paprika into the mayonnaise a little at a time and taste as you go.

Variations

• Herb mayonnaise: mix finely chopped parsley into the paprika mayonnaise for a fresh note.
• Smoky dip: use smoked Spanish paprika in the mayonnaise for a deeper flavour.
• Smaller bites: shape the mixture into smaller croquettes for a tapas-style serving.
• Extra crisp coating: give each croquette a thorough, even breadcrumb coating before frying.
• Salad plate: serve the croquettes with dressed leaves and crunchy vegetables for a lighter-feeling meal.

Common mistakes to avoid

• Discarding the infused milk: keep it after draining the ham, as it forms the base of the béchamel.
• Adding milk all at once: pour it in gradually while stirring to help prevent lumps.
• Skipping the overnight chill: refrigerate the cooled mixture overnight so it is firm enough to shape.
• Leaving gaps in the coating: cover each croquette all over with flour, egg and breadcrumbs to help contain the filling.
• Crowding the pan: fry in batches so the oil stays hot and the croquettes brown rather than turning greasy.
• Serving without draining: rest the fried croquettes on kitchen paper to remove excess oil.

How to store

Refrigerate leftover cooked croquettes in a covered container and use within 2 days. Reheat in an oven until hot throughout and crisp on the outside; the coating may soften in a microwave. The uncooked mixture can be kept covered in the fridge overnight as directed.

Frequently asked questions