📝 About This Recipe
Transport your taste buds to a bustling tapas bar in Madrid with these exquisitely creamy Croquetas de Jamón. Traditionally deep-fried, this version utilizes the air fryer to achieve a shatteringly crisp exterior while maintaining a silken, molten center of rich béchamel and salty Spanish ham. They are the ultimate labor of love, offering a sophisticated balance of smoky, nutty flavors and a velvety texture that melts in your mouth.
🥗 Ingredients
The Béchamel Base
- 4 tablespoons Unsalted Butter (high quality)
- 1 tablespoon Extra Virgin Olive Oil (Spanish variety preferred)
- 3/4 cup All-purpose Flour (sifted)
- 2 1/2 cups Whole Milk (warmed slightly)
- 150 grams Jamón Serrano or Ibérico (very finely minced)
- 1 Small Shallot (minced into a paste)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and White Pepper (be careful with salt as ham is salty)
The Coating Station
- 1/2 cup All-purpose Flour (for dredging)
- 2 Large Eggs (beaten with 1 tsp of water)
- 1 1/2 cups Panko Breadcrumbs (processed slightly for a finer texture)
- 1/2 teaspoon Smoked Paprika (Pimentón) (mixed into the breadcrumbs)
- Olive Oil Spray (for a golden finish)
👨🍳 Instructions
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1
In a medium saucepan over medium heat, melt the butter and olive oil. Add the minced shallot and sauté for 2-3 minutes until translucent but not browned.
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2
Stir in the finely minced jamón and cook for 1 minute to allow the fat from the ham to render into the butter.
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3
Add the flour and whisk constantly for about 3-5 minutes. This cooks out the raw flour taste; the roux should look slightly golden and smell nutty.
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4
Gradually begin adding the warm milk, half a cup at a time, whisking vigorously after each addition to ensure no lumps form. The mixture will initially be very thick.
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5
Continue cooking the béchamel over medium-low heat for about 8-10 minutes, stirring constantly with a wooden spoon, until it is thick, glossy, and pulls away cleanly from the sides of the pan.
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6
Season with nutmeg, white pepper, and a pinch of salt (taste first, as the ham provides significant saltiness).
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7
Transfer the dough to a shallow glass dish and spread it out evenly. Press plastic wrap directly onto the surface of the dough to prevent a skin from forming.
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8
Refrigerate for at least 4 hours, or ideally overnight. The dough must be completely cold and firm to handle.
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9
Once chilled, prepare three bowls: one with flour, one with the beaten eggs, and one with the Panko/paprika mixture.
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10
Scoop a tablespoon of dough and roll it between your palms to form a small cylinder or ball (about 1.5 inches long). Repeat until all dough is used.
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11
Dredge each croqueta in flour (shake off excess), dip in the egg wash, and finally coat thoroughly in the breadcrumbs. For extra crunch, you can double-dip in egg and breadcrumbs.
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12
Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with olive oil.
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13
Place the croquetas in the basket in a single layer, ensuring they don't touch. Spray the tops generously with olive oil spray.
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14
Air fry for 8-10 minutes, shaking the basket gently halfway through, until they are deeply golden brown and crisp. Watch closely to ensure they don't burst.
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15
Let them rest for 2-3 minutes before serving; the filling is extremely hot!
💡 Chef's Tips
Chilling is non-negotiable; if the dough is warm, the croquetas will fall apart in the air fryer. Mince your ham as finely as possible so it integrates perfectly into the cream without creating large lumps. If the dough feels too soft to roll, lightly flour your hands or return the dough to the freezer for 15 minutes. Use a high-quality olive oil spray rather than a non-stick cooking spray to get that authentic fried taste and color. For a vegetarian version, swap the ham for finely chopped sautéed mushrooms and a drop of truffle oil.
🍽️ Serving Suggestions
Serve alongside a small bowl of Roasted Garlic Aioli for dipping. Pair with a glass of chilled dry Fino Sherry or a crisp Spanish Albariño. Include them as part of a tapas spread with Manchego cheese, olives, and Pan con Tomate. Garnish with a sprinkle of fresh parsley and a tiny pinch of Maldon sea salt. A side of Padrón peppers provides a wonderful bitter-sweet contrast to the creamy croquettes.