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Spanish Ham Croquettes (Croquetas De Jamón Serrano)

Croquettes are small rolls made from a mixture of olive oil, butter, flour, and milk flavored with Serrano ham and deep-fried to crispy perfection.
Even though they originated as a poor man’s food, they have become a beloved tapa throughout Spain. Their creamy filling is bursting with flavor, and leaves many wondering whether they're eating cheesy, ham-flavored mashed potatoes.
Like me, you might be surprised to hear that there isn’t any cheese in croquetas de jamón. How can they be so creamy and delicious without it?  This recipe proves that the secrets are patience and béchamel sauce!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 24 Croquettes
Author: Lauren Aloise - Spanish Sabores

Ingredients

  • 4 tablespoon unsalted butter
  • ¼ cup extra virgin olive oil
  • 1 scant cup all-purpose flour
  • 1 medium onion very finely diced
  • 4 cups whole milk at room temperature
  • 1 pinch nutmeg
  • 8 ounces Serrano ham finely diced
  • 2 beaten eggs
  • flour for breading
  • breadcrumbs for breading

Instructions

  • Heat the butter and oil in a heavy pan over medium high heat for about 2 minutes. Add the diced onion and sauté for a few minutes, until it just starts to color, then add a pinch of salt and the nutmeg. (Don't add too much salt, as the Serrano ham is already salty.)
  • Add the diced ham and sauté for 30 seconds, then add the flour and stir continuously until the flour turns light brown. Don't stop stirring, or the flour will burn!
  • When the flour changes color, gradually add the milk, stirring constantly. It should take about 15-20 minutes to add it all.
  • Turn off the heat and let the dough cool to room temperature.
  • Place the croquette dough inside of a buttered bowl and cover with plastic wrap, making sure the plastic touches the surface of the dough to prevent a skin from forming. Refrigerate for at least 4 hours, but preferably overnight.
  • To make the ham croquettes, shape them into little logs with two spoons, or pipe the mixture with a pastry bag.
  • Heat a pan of olive oil on the stove. Bread the croquettes by tossing them in flour, rolling them in beaten egg, and then coating them with the breadcrumbs.
  • Fry the ham croquettes in the hot oil for 5 minutes, turning them halfway through so they brown evenly. Drain on paper towels to catch excess grease, and let them cool for a few minutes. Enjoy immediately.

Notes

  • You can substitute prosciutto or Iberian ham for the jamón Serrano -- or any other high quality cured ham.
  • The trick to creamy croquettes is to add the milk very slowly and to stir constantly. 
  • Chill the dough quickly by spreading it in a thin layer on a cookie sheet and covering with plastic wrap, then freeze for about 30 minutes.
  • You can easily freeze the breaded prepared croquette logs. They'll last for three months in the freezer.
  • If you have leftovers, they'll last up to three days in the fridge. To reheat, place in a hot oven (350°F/170°C) for about 10 minutes.