Croquetas de Jamón

Slofoodgroup Team September 22, 2021

Ham and Béchamel Croquettes, an Indulgent Spanish Tapas

Croquetas de jamón, or ham croquettes, are a staple Spanish tapas. They are deep fried béchamel fritters with cured ham inside, served as a popular tapas dish all over Spain. Croquettes originated in France and it centered on mashed potatoes but it travelled to Spain where they became croquetas and took on something a bit different.

Croquetas de jamón make a great appetizer or a snack and they pair wonderfully with beer or a glass of chilled white wine. Nutmeg is essential in this recipe, as it brings the béchamel sauce to life. Once made, the béchamel sauce needs to refrigerate for at least three hours, or overnight. By doing that, the mixture hardens, making it easier to shape. Cover the hand generously in flour when shaping to aid the process.

Fried Béchamel Croquetas de Jamón 

• 1/2 cup melted butter
• 3/4 cup all-purpose flour
• 2 cups milk
• 1/2 teaspoon nutmeg
• Salt, to taste
• pinch of freshly ground black pepper
• 1/2 cup finely minced cured ham
• 2 large eggs
• 1 cup breadcrumbs, for coating
• 3 cups vegetable oil for frying

1. Heat the melted butter in a small saucepan over medium heat.
2. Add the flour and cook for 3 minutes, stirring constantly. Turn the heat to the lowest setting and very slowly add the milk, stirring constantly to avoid creating lumps.
3. Heat the melted butter in a small saucepan over medium heat.
4. Add the flour and cook for 3 minutes, stirring constantly.
5. Turn the heat to the lowest setting and very slowly add the milk, stirring constantly to avoid creating lumps.
6. Add the minced ham and continue to cook for about 2 to 3 minutes, continuing to stir.
7. Remove from heat; taste and adjust seasoning if necessary.
8. Allow to cool for 5 to 10 minutes and then refrigerate at least for 3 hours until the mixture is cold.
9. Beat the eggs in a bowl; pour the breadcrumbs into another small, wide bowl.
10. Preheat the vegetable oil into a large and deep frying pan until it reaches 350°F/180°C.
11. Cover your hands in flour, then divide the mixture into 1-inch balls.
12. Dip the croquettes in the beaten egg and coat with breadcrumbs by rolling in the bowl.
13. Carefully place the croquettes in the hot oil and fry quickly, in batches, turning several times, until golden and all the croquettes are fried.
14. Remove the croquettes with a slotted spoon and set on a paper towel to absorb the excess oil.
15. Serve immediately.