📝 About This Recipe
Transport yourself to a bustling tapas bar in Madrid with these quintessential Spanish croquetas. Unlike potato-based versions, these are made with a rich, velvety béchamel that creates a molten center contrasted by a shatteringly crisp exterior. Flecked with salty, savory Jamón Serrano, they are the ultimate expression of Spanish comfort food and a masterclass in texture.
🥗 Ingredients
The Béchamel Base
- 100 grams Unsalted Butter (high quality for best flavor)
- 100 grams All-purpose Flour (sifted)
- 800 ml Whole Milk (warmed slightly to prevent lumps)
- 150 grams Jamón Serrano (finely minced)
- 1/2 piece Yellow Onion (very finely grated or minced)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt (be cautious as the ham is salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Coating & Frying
- 1 cup All-purpose Flour (for dredging)
- 3 large Eggs (well beaten)
- 2 cups Breadcrumbs (traditional fine crumbs or Panko for extra crunch)
- 2 cups Extra Virgin Olive Oil (for shallow-frying)
👨🍳 Instructions
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1
In a large heavy-bottomed saucepan, melt the butter over medium-low heat. Add the finely minced onion and sauté for 5-7 minutes until translucent and soft, but not browned.
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2
Stir in the minced Jamón Serrano and cook for another 2 minutes to allow the ham's fat to render and infuse the butter with its savory aroma.
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3
Add the flour to the pan and whisk constantly for 3-4 minutes. This cooks out the raw flour taste and creates a 'roux'. It should look like a pale, sandy paste.
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4
Begin adding the warm milk very slowly, about 1/2 cup at a time. Whisk vigorously after each addition to ensure the mixture stays perfectly smooth and free of lumps.
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5
Continue adding milk and whisking until all the milk is incorporated. Reduce heat to low and simmer the béchamel for 15-20 minutes, stirring frequently, until it is thick, glossy, and pulls away from the sides of the pan.
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6
Season with nutmeg, black pepper, and a pinch of salt. Taste before adding more salt, as the ham provides significant saltiness.
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7
Pour the mixture into a shallow glass baking dish and spread it out evenly. Press a piece of plastic wrap directly onto the surface of the dough to prevent a skin from forming.
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8
Allow the mixture to cool to room temperature, then 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, set up a breading station with three bowls: one with flour, one with the beaten eggs, and one with breadcrumbs.
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10
Scoop a tablespoon of the dough and roll it between your palms into a small cylinder (about 2 inches long) or a ball. Repeat until all the dough is shaped.
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11
Dredge each croqueta lightly in flour, then dip into the beaten egg, and finally coat thoroughly with breadcrumbs. Ensure there are no bald spots, as the filling will leak during frying.
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12
Heat the olive oil in a deep frying pan to 350°F (175°C). Fry the croquetas in small batches for 2-3 minutes, turning occasionally, until they are deep golden brown and crispy.
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13
Use a slotted spoon to transfer the croquetas to a plate lined with paper towels to drain excess oil. Serve immediately while the centers are molten.
💡 Chef's Tips
The secret to a smooth filling is adding the milk very slowly and whisking constantly; don't rush the béchamel. If the dough is too sticky to handle, lightly grease your hands with olive oil before shaping. Never skip the chilling step; if the dough is warm, the croquetas will fall apart or explode in the hot oil. Ensure your oil is hot enough (350°F); if it's too cool, the croquetas will absorb oil and become greasy rather than crispy. For a flavor variation, try adding a tablespoon of chopped hard-boiled egg to the béchamel along with the ham.
🍽️ Serving Suggestions
Serve alongside a glass of chilled dry Fino or Manzanilla Sherry for the most authentic experience. A cold, crisp Spanish Lager (Caña) is the perfect refreshing counterpoint to the rich filling. Pair with a simple Alioli (garlic mayonnaise) for dipping, though purists often eat them plain. Serve as part of a tapas spread with Pan con Tomate, Manchego cheese, and marinated olives. Enjoy as a light lunch with a bright, acidic green salad tossed in a lemon vinaigrette.