Croquetas de Jamon (Ham Croquetas)
This recipe crafts traditional Spanish Croquetas de Jamon, featuring a rich, creamy béchamel sauce infused with finely diced ham, seasoned with spices. The mixture is chilled, shaped, breaded, and then deep-fried to achieve a delightful contrast of a crispy, golden exterior and a warm, savory, melt-in-your-mouth interior, perfect as a tapa or appetizer.
Equipment
- 1 Medium Saucepan For béchamel.
- 1 Whisk For smooth béchamel.
- 3 Shallow Dishes/Bowls For breading station.
- 1 Baking Sheet For chilling mixture.
- 1 Deep fryer or large heavy-bottomed pot For deep frying.
Ingredients
Main
- * 1 stick butter
- * 1 cup all purpose flour
- * 1 cup cold milk
- * 1 cup heavy cream
- * 7 ounce ham diced (i used a nitrate free black forest)
- * 1 tsp salt
- * 1/2 tsp paprika
- * 1/2 tsp garlic powder
- * 1/2 cup fine bread crumb
- * 2 large egg beaten
- * oil for deep frying optional
Instructions
- Melt butter in a medium saucepan over medium heat; add flour and cook, stirring constantly, for 2 minutes to create a roux.
- Gradually whisk in cold milk and heavy cream until smooth, then continue cooking, stirring, until the mixture thickens into a very thick béchamel.
- Stir in the diced ham, salt, paprika, and garlic powder, mixing well until thoroughly combined.
- Spread the croqueta mixture onto a baking sheet, cover with plastic wrap directly on the surface, and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Once thoroughly chilled, scoop and shape the mixture into small, elongated cylinders or ovals (approx. 1.5-2 inches long).
- Set up a breading station: one shallow dish with breadcrumbs, one with beaten eggs, and one with more breadcrumbs.
- Dredge each shaped croqueta first in breadcrumbs, then in beaten egg, and finally coat thoroughly again in breadcrumbs, ensuring a complete, even layer.
- Heat oil in a deep fryer or large heavy-bottomed pot to 350-375°F (175-190°C).
- Carefully fry the croquetas in small batches until golden brown and crispy, about 2-3 minutes per batch.
- Remove croquetas with a slotted spoon and drain on a paper towel-lined plate before serving warm.
Notes
Achieving a silky-smooth béchamel is paramount; cook the flour-butter roux thoroughly for a minute or two to eliminate raw flour taste before gradually whisking in cold liquids. Ensure the ham is finely diced for an even texture throughout. Chilling the mixture for several hours (or overnight) is crucial for easy shaping and preventing the croquetas from falling apart during frying. Maintain the oil temperature between 350-375°F (175-190°C) to ensure a golden-brown exterior and heated interior without burning. Fry in batches to avoid overcrowding, which can drop oil temperature and result in greasy croquetas. A touch of freshly grated nutmeg in the béchamel will enhance the authentic Spanish flavor profile. Adjust salt after tasting, as ham can vary in salinity.