Croquetas de Jamón

Name: Croquetas de Jamón
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 6 tbsp unsalted butter; 2/3 cup all-purpose flour; 2 cups whole milk, warmed; 4 oz serrano ham or prosciutto, finely diced; 1/4 tsp ground nutmeg; 1/2 tsp salt; 1/4 tsp black pepper, freshly ground; 2 large eggs, beaten; 1 1/2 cup fine dry breadcrumbs; 4 cups neutral oil (vegetable or sunflower)

Creamy bechamel-based croquettes packed with savory cured ham, breaded and fried to a shattering golden crust. Plan ahead: the filling must chill for at least 2 hours before shaping and frying.

75 minMediumServes 6290 cal/serving

SpanishAppetizerStovetopStandardLow CarbNut-FreeSoy-FreeSesame-FreeLow-SodiumAlcohol-FreeCorn-Free

Ingredients

6 tbsp unsalted butter
2/3 cup all-purpose flour
2 cups whole milk, warmed
4 oz serrano ham or prosciutto, finely diced
1/4 tsp ground nutmeg
1/2 tsp salt
1/4 tsp black pepper, freshly ground
2 large eggs, beaten
1 1/2 cup fine dry breadcrumbs
4 cups neutral oil (vegetable or sunflower)

Instructions

1

Melt 6 tbsp unsalted butter in a medium saucepan over medium heat. Add 2/3 cup all-purpose flour all at once and stir constantly for 2 minutes to cook out the raw flour taste.
2

Gradually whisk in 2 cups warmed whole milk, adding a little at a time and whisking until smooth before each addition. Cook over medium heat, stirring constantly, for about 8 minutes until the bechamel is very thick and pulls away from the sides of the pan.
3

Stir in 4 oz finely diced serrano ham or prosciutto, 1/4 tsp ground nutmeg, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning.
4

Spread the filling into a shallow dish or baking sheet lined with plastic wrap. Press plastic wrap directly onto the surface. Refrigerate for at least 2 hours (or overnight) until very firm.
5

Once chilled, portion the filling into pieces about the size of a golf ball and shape each into a cylinder or oval. Set up a breading station: 2 beaten large eggs in one bowl and 1 1/2 cup fine dry breadcrumbs in another.
6

Dip each croqueta in the beaten eggs, letting excess drip off, then roll firmly in the breadcrumbs to coat completely. Place on a tray. Refrigerate for 15 minutes to set the coating.
7

Heat 4 cups neutral oil (vegetable or sunflower) in a deep saucepan to 350°F (175°C). Fry the croquetas in batches of 4 to 5 without crowding, for 2 to 3 minutes per batch, turning, until deep golden brown on all sides.
8

Drain on paper towels. Serve immediately while the crust is crisp.

Questions

Can I make Croquetas de Jamón dairy-free?

Yes. The dairy in this entry is 6 tbsp unsalted butter, 2 cups whole milk, warmed. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Croquetas de Jamón gluten-free?

Yes. The gluten in this entry is 2/3 cup all-purpose flour, 1 1/2 cup fine dry breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Croquetas de Jamón keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Croquetas de Jamón?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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