Croquetas de Jamon (Spanish Ham Croquettes)
This recipe guides you through making classic Spanish Jamón Croquettes. It involves preparing a rich, thick béchamel infused with finely diced Serrano ham and a hint of smoked paprika. After chilling and shaping, the croquettes are breaded and deep-fried to achieve a lusciously creamy interior with a golden, crispy shell.
Equipment
- 1 Heavy-bottomed saucepan For sautéing and béchamel preparation.
- 1 Whisk Essential for a smooth, lump-free béchamel.
- 1 Chef's Knife and Cutting Board For finely dicing onion and jamón.
- 3 Shallow Dishes For setting up the breading station (flour, egg, breadcrumbs).
- 1 Deep Pot or Fryer For safely deep-frying the croquettes.
Ingredients
Main
- 2 eggs
- 4 tablespoons flour
- 1 pinch smoked paprika
- 3 tablespoons olive oil
- Salt and pepper
- 1 cup milk
- 1/2 pound jamon serrano
- 1/2 onion
- 2 cups bread crumbs
- Olive oil
Instructions
- Finely dice the onion and the jamón serrano into small, uniform pieces.
- In a heavy-bottomed saucepan, heat 3 tablespoons of olive oil over medium heat. Sauté the diced onion until translucent, then add the diced jamón and cook for 2-3 minutes.
- Stir in the 4 tablespoons of flour and the pinch of smoked paprika, cooking for 2-3 minutes, stirring constantly, to create a roux and cook out the raw flour taste.
- Gradually whisk in 1 cup of warm milk, ensuring no lumps form. Continue to cook and stir until the béchamel thickens considerably and pulls away from the sides of the pan. Season with salt and pepper to taste.
- Transfer the béchamel mixture to a shallow dish, cover its surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 4 hours, preferably overnight, until very firm.
- Once thoroughly chilled, set up your breading station: one shallow dish with 2 beaten eggs and another with 2 cups of bread crumbs.
- Shape the firm béchamel mixture into small, uniform oval or cylindrical croquettes (about 1.5-2 inches long).
- Dip each croquette first into the beaten egg, allowing excess to drip off, then roll thoroughly in the bread crumbs, ensuring complete coverage. For extra crispiness, you can double-bread by repeating the egg and breadcrumb steps.
- Heat enough olive oil for deep-frying in a deep pot or fryer to 170-180°C (340-350°F).
- Fry the croquettes in batches, without overcrowding, until they are golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels before serving immediately.
Notes
Achieving the perfect creamy béchamel is paramount. Cook out the raw flour taste thoroughly when making the roux, and gradually whisk in warm milk to prevent lumps. The mixture must be chilled completely—ideally overnight—to firm up, making shaping significantly easier and preventing breakage during frying. For an extra crisp exterior, consider a double-breading: egg, then breadcrumbs, then repeat. Maintain a consistent oil temperature of 170-180°C (340-350°F) for frying; too low leads to greasy croquettes, while too high will burn the exterior before the interior heats through.