📝 About This Recipe
Inspired by the vibrant tapas bars of Madrid, these croquetas are the ultimate expression of comfort food—shattering a crisp, panko-crusted shell to reveal a molten, velvet-smooth center. Unlike potato-based versions, these authentic Spanish delights use a rich, slow-cooked béchamel infused with the salty depth of Serrano ham and the nutty tang of aged Manchego cheese. They are a labor of love that promises a sophisticated, melt-in-your-mouth experience in every bite.
🥗 Ingredients
The Flavor Base
- 4 tablespoons Unsalted Butter (high quality)
- 150 grams Serrano Ham (finely minced)
- 1 small Shallot (very finely diced)
- 1 clove Garlic (minced into a paste)
The Béchamel Cream
- 1/2 cup All-purpose Flour (sifted)
- 2 cups Whole Milk (warmed slightly)
- 1/2 cup Manchego Cheese (finely grated)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper (be careful with salt as ham is salty)
The Breading & Frying
- 1/2 cup All-purpose Flour (for dredging)
- 2 large Eggs (beaten with a splash of water)
- 1.5 cups Panko Breadcrumbs (crushed slightly for a finer texture)
- 3 cups Neutral Oil (such as grapeseed or vegetable oil for frying)
👨🍳 Instructions
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1
In a medium saucepan or skillet, melt the butter over medium heat. Add the minced shallot and cook for 2-3 minutes until translucent and soft.
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2
Stir in the finely minced Serrano ham and garlic. Sauté for another 2 minutes to allow the ham fat to render slightly and flavor the butter.
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3
Add the 1/2 cup of flour to the pan. Whisk constantly for 3-4 minutes to cook out the raw flour taste. The mixture (roux) should look slightly golden and smell nutty.
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4
Slowly begin adding the warm milk, a quarter cup at a time. Whisk vigorously after each addition to ensure a completely smooth paste before adding more liquid.
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5
Once all the milk is incorporated, continue cooking the béchamel over medium-low heat for 5-8 minutes. The mixture is ready when it is thick, glossy, and pulls away cleanly from the sides of the pan.
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6
Remove from heat. Stir in the grated Manchego cheese and nutmeg. Season with salt and pepper to taste, keeping in mind the ham's natural salinity.
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7
Transfer the mixture to a shallow baking dish. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 4 hours, or ideally overnight, until completely firm.
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8
Set up your breading station: one bowl with flour, one with the beaten eggs, and one with panko breadcrumbs.
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9
Using a tablespoon or small cookie scoop, portion the chilled dough into small cylinders or balls (about 1.5 inches long). Roll them gently between your palms.
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10
Dredge each croqueta in flour, dip into the egg wash, and finally coat thoroughly in panko breadcrumbs. Place on a parchment-lined tray.
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11
Heat the oil in a deep pan to 350°F (175°C). Use a thermometer to ensure accuracy.
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12
Fry the croquetas in small batches of 4-5 to avoid dropping the oil temperature. Fry for 2-3 minutes until deep golden brown and crispy.
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13
Remove with a slotted spoon and drain on a wire rack or paper towels. Let them rest for 2 minutes before serving—the centers will be very hot!
💡 Chef's Tips
The secret to a perfect croqueta is the chill time; never skip the 4-hour refrigeration or the dough will be too soft to handle. When whisking the milk into the roux, ensure the milk is warm to prevent lumps from forming. If the dough feels too sticky when shaping, lightly grease your hands with olive oil. Do not overcrowd the frying pan; this causes the oil temperature to drop, leading to greasy, soggy croquettes. For a potato variation, swap the béchamel steps for 2 cups of very stiff, dry mashed potatoes mixed with the ham and cheese.
🍽️ Serving Suggestions
Serve with a side of creamy Garlic Aioli or a spicy Brava sauce for dipping. Pair with a glass of chilled dry Sherry (Fino or Manzanilla) or a crisp Spanish Albariño. Accompany with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Serve as part of a tapas spread alongside Padrón peppers and marinated olives. Finish with a squeeze of fresh lemon juice over the hot croquetas to brighten the flavors.