CRISPY Spanish Ham Croquettes (Croquetas de Jamón)

Ingredients

• 30 ml (2 tbsp)extra-virgin olive oil
• 1 smallonion, finely chopped
• 3 clovesgarlic, roughly chopped
• 30 g (¼ cup)plain flour
• 240 ml (1 cup)low-fat milk
• 100 g (3.5 oz)Spanish ham (Jamón Ibérico), finely chopped
• A dashnutmeg
• To tastesea salt and black pepper
• 60 g (½ cup)plain flour
• 1 largeegg
• 15 ml (1 tbsp)milk
• 100 g (1 cup)plain breadcrumbs
• To tastesea salt and black pepper
• 240 ml (1 cup)virgin olive oil
• To garnishfresh parsley

Instructions

1. 1

   Heat the oil

   Set a medium-sized frying pan over medium heat and add the extra-virgin olive oil.

2. 2

   Cook the base

   After a couple of minutes, add the onion and garlic and stir continuously. Cook for 2–3 minutes, until the onion is slightly translucent. Stir in 30 g flour and cook for 2 minutes, then gradually pour in the milk while mixing continuously.

3. 3

   Add the ham

   When all the milk is incorporated and the mixture has become a thick paste, turn off the heat. Mix in the chopped ham, a dash of nutmeg, and a little salt and black pepper.

4. 4

   Chill the mixture

   Transfer the mixture to a bowl and cover it with cling film. Put it in the freezer for at least 30 minutes.

5. 5

   Prepare the coating

   While the mixture chills, put the flour in one bowl. Crack the egg into a separate bowl, add the milk, season with salt and pepper, and whisk. Put the breadcrumbs in a third bowl.

6. 6

   Shape the croquettes

   After 30 minutes in the freezer, take a spoonful of mixture and squeeze it in your hands to bind it, then shape it into a cylinder about the size of a large egg. If it is too sticky to handle, return it to the freezer for another 15–30 minutes.

7. 7

   Coat each piece

   Roll each croquette in flour, dip it in the egg mixture, then coat it in breadcrumbs. Make sure each one is covered all over at every stage.

8. 8

   Heat the frying oil

   Set the same frying pan over medium heat and add the virgin olive oil.

9. 9

   Fry in batches

   When the oil is hot but not smoking, add the croquettes in a single layer, working in batches. Fry for 3 minutes per side, or until golden and crisp all over. Transfer each batch to a plate lined with kitchen paper.

10. 10

    Garnish and serve

    Serve the croquettes hot or warm, garnished with fresh parsley.

What are Spanish ham croquettes?

Croquetas are a familiar Spanish tapa: small, crumb-coated pieces with a soft filling. Ham is a classic savoury choice, and this version builds its filling from a thickened milk mixture with onion, garlic and Jamón Ibérico.

Chilling the filling before shaping helps it hold together, while the flour, egg and breadcrumb coating crisps around it as it fries.

Nutrition and macros by portion

The nutrition label shows one serving as written: 168 calories, 6g protein, 14g carbs, 10g fat.

The flour and breadcrumbs provide most of the carbohydrates, while the olive oils contribute much of the fat. The ham, milk and egg provide protein; serve a portion with a fresh salad or vegetables for a more balanced plate.

Build a thick filling

Onion and garlic: cook them until the onion is slightly translucent, stirring often so they soften without catching.

Flour and milk: cook the flour with the softened vegetables for 2 minutes, then add the milk gradually while stirring. This gives the mixture its thick, cohesive texture.

Let the mixture chill

The initial 30 minutes in the freezer firms the filling enough to shape. If it still feels sticky, the recipe allows another 15–30 minutes of chilling.

Shape each piece with lightly firm pressure so the mixture binds, then form it into a cylinder about the size of a large egg.

Keep the coating even

Flour first: coat each croquette all over so the egg mixture has a surface to cling to.

Egg and breadcrumbs: dip it in the seasoned egg and milk, then roll it through the breadcrumbs until fully covered. A complete coating helps keep the soft centre enclosed during frying.

Fry until golden

Heat the oil over medium heat and wait until it is hot but not smoking before adding the croquettes. Fry them in a single layer and work in batches rather than crowding the pan.

Allow 3 minutes per side, using a golden, crisp exterior as the cue to transfer each batch to kitchen paper.

Serve them while warm

These croquettes can be served hot or warm with fresh parsley as a garnish. They suit a tapas spread or a starter alongside a simple green salad.

Because the filling and coating are rich, something fresh and lightly dressed makes a useful contrast on the plate.

Recipe notes & tips

• Chop the ham finely so it mixes evenly into the filling.
• Add the milk gradually and keep stirring to help the filling become smooth and thick.
• If the mixture is difficult to shape, chill it for the additional 15–30 minutes suggested in the method.
• Set up all three coating bowls before shaping the croquettes.
• Fry in batches, keeping the croquettes in a single layer.
• Drain each batch on kitchen paper and serve hot or warm.

Variations

• Parsley in the filling: stir in a little finely chopped parsley with the ham.
• Peppery finish: add extra black pepper to the filling for a more pronounced savoury bite.
• Smaller croquettes: shape the mixture into smaller pieces and watch them closely as they fry.
• Different ham: use another finely chopped cured Spanish ham if Jamón Ibérico is unavailable.
• Make ahead: shape and coat the croquettes in advance, then fry them when ready to serve.

Common mistakes to avoid

• Adding the milk too quickly: pour it in gradually while stirring continuously so the filling thickens evenly.
• Shaping warm filling: chill it for at least 30 minutes first so it is easier to handle.
• Leaving gaps in the coating: cover each croquette fully with flour, egg and breadcrumbs to enclose the filling.
• Frying before the oil is hot: wait until it is hot but not smoking so the coating can crisp.
• Overcrowding the pan: fry in batches in a single layer so the croquettes have room to cook evenly.

How to store

Cool leftovers, then store them in an airtight container in the fridge for up to 2 days. Reheat in an oven until hot throughout and crisp again; the coating may soften if reheated in a microwave.

Frequently asked questions