Classics · Spanish

Croquetas
de Jamón

Croquetas de Jamón
Time
45'
+ 4h chilling
Diff.
medium
Kcal
320
/ serving
Servings
6
Gather 13 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 06

Prep the ingredients

150 g
1 szt

Dice serrano ham (slices) (150 g) very finely — the smaller the pieces, the easier shaping will be. Chop onion (small) (1 szt) finely.

Step 02 of 06

Sauté onion with ham

80 g
2 łyżka
1 szt
150 g

In a 26 cm cm pan melt butter (80 g) with olive oil (2 łyżka) over low heat. Add onion (small) (1 szt) and cook for 8 minutes until soft and translucent — it must not brown, or it will overpower the flavor. Add serrano ham (slices) (150 g) and cook 2 minutes more.

Tip
Serrano is salty — don't salt the mixture yet.
Step 03 of 06

Make a thick béchamel

120 g
700 ml
1 szczypta
1 szczypta
1 szczypta

Add wheat flour (for roux) (120 g) to the pan and stir with a wooden spoon for 2-3 minutes — the flour must toast, otherwise the mixture will taste raw. Pour in whole milk (700 ml) slowly while stirring, about 100 ml at a time. Mix each batch smooth before adding the next — this is the only way to avoid lumps. Season with nutmeg (1 szczypta), salt (1 szczypta) and black pepper (1 szczypta). Stir over medium heat for 8-10 minutes until very thick and pulling away from the pan.

Tip
The mixture must be thicker than regular béchamel — almost like dough. If too loose, croquetas will fall apart while frying.
Step 04 of 06

Chill the mixture

Transfer the mixture to a flat dish, spread to about 2 cm thick. Cover with cling film pressed directly onto the surface — this prevents a skin from forming. Refrigerate for at least 4 hours, preferably overnight. The mixture must be completely cold and firm to be shaped.

Tip
Skipping this step means you cannot make croquetas. Warm mixture is liquid.
Step 05 of 06

Shape and bread

80 g
2 szt
150 g

Set up three plates: wheat flour (for coating) (80 g), beaten eggs (2 szt), breadcrumbs (150 g). Wet your hands with water. Scoop walnut-sized portions and roll into cylinders about 5 cm long. Coat each in flour, then egg, then breadcrumbs. Press the crumbs in firmly. You should get around 24 croquetas.

Tip
If the mixture still sticks, put it in the freezer for 30 minutes. Wet hands are key — without them the mixture sticks to your fingers.
Step 06 of 06

Deep-fry

500 ml

Heat frying oil (500 ml) in a pot to 180°C°C — the oil is ready when a breadcrumb dropped in sizzles immediately and floats. Fry croquetas in batches of 4-5 for 2-3 minutes until deep golden. Don't crowd the pot — the oil cools and the crust soaks up grease. Drain on paper towels. Serve immediately while crispy outside and creamy inside.

Warning
Too cold oil = greasy, falling-apart croquetas. Too hot = burnt outside, cold inside. 180°C is not a suggestion.
Croquetas de Jamón
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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