📝 About This Recipe
The crown jewel of Spanish tapas, these croquetas are a testament to the magic of a perfectly executed béchamel. Unlike potato-based versions, these are filled with a rich, silky milk-based dough studded with salty, savory Jamón Serrano. They offer a breathtaking contrast between a shatteringly crisp exterior and a molten, velvety center that melts on the tongue.
🥗 Ingredients
The Béchamel Base
- 1/2 cup Unsalted Butter (high quality)
- 3/4 cup All-purpose Flour (sifted)
- 4 cups Whole Milk (warm to the touch)
- 6 ounces Jamón Serrano (finely minced)
- 1 piece Small Shallot (very finely minced)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Salt (adjust based on saltiness of ham)
- 1/4 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Extra Virgin Olive Oil
The Coating and Frying
- 3 pieces Large Eggs (beaten well)
- 2 cups Fine Breadcrumbs (plain or Spanish-style)
- 1/2 cup All-purpose Flour (for dredging)
- 3 cups Neutral Oil (like grapeseed or sunflower for frying)
👨🍳 Instructions
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1
In a large saucepan, heat the milk over medium heat until it is warm but not boiling. Keep it warm on the side.
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2
In a separate heavy-bottomed skillet or saucepan, heat the olive oil and melt the butter over medium-low heat. Add the minced shallot and sauté for 2-3 minutes until translucent but not browned.
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3
Add the finely minced Jamón Serrano to the skillet and sauté for 1 minute to release its oils and flavor into the butter.
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4
Sprinkle the flour over the ham and butter mixture. Stir constantly with a wooden spoon or whisk for 3-5 minutes to cook out the raw flour taste. The roux should look slightly golden.
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5
Begin adding the warm milk one ladle at a time, whisking vigorously after each addition to prevent lumps. The mixture will initially seize up, but continue whisking until smooth.
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6
Once all milk is incorporated, continue cooking the béchamel over medium-low heat for about 10-15 minutes. Stir frequently until the sauce is very thick and pulls away from the sides of the pan when you stir it.
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7
Stir in the nutmeg, salt, and pepper. Taste the mixture carefully—Jamón is salty, so you may not need much extra salt.
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8
Transfer the dough to a shallow glass baking 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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9
Refrigerate the dough for at least 4 hours, or preferably overnight. The dough must be completely cold and firm to handle.
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10
Set up a breading station with three bowls: one with flour, one with the beaten eggs, and one with breadcrumbs.
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11
Scoop a tablespoon of the dough and roll it between your palms into a small cylinder or ball (about the size of a cork). Repeat until all dough is used.
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12
Dredge each croqueta first in flour (shaking off excess), then dip in the egg wash, and finally coat thoroughly in breadcrumbs.
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13
Heat 2-3 inches of oil in a high-sided 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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14
Remove with a slotted spoon and drain on a wire rack or paper towels. Let them rest for 2-3 minutes before serving, as the centers will be extremely hot.
💡 Chef's Tips
Always use whole milk for the creamiest texture; skim milk will result in a thin, lackluster filling. Ensure the béchamel is cooked long enough to 'pull away' from the pan—if it's too soft, the croquetas will burst during frying. Chilling the dough overnight is the secret to easy shaping and prevents the croquettes from falling apart. If the ham is very salty, soak the minced pieces in the warm milk for 10 minutes before starting the roux to mellow the flavor. Use a thermometer for the oil; if the oil is too cold, the croquetas will absorb grease and become heavy.
🍽️ Serving Suggestions
Serve with a glass of chilled dry Fino or Manzanilla Sherry for the ultimate Spanish experience. Pair with a side of simple garlicky aioli for dipping. Accompany with a plate of Padrón peppers and toasted Marcona almonds. Enjoy alongside a crisp Spanish Albariño or a cold lager. Serve as part of a larger tapas spread with tortilla Española and patatas bravas.