Croquetas de Jamon (Crispy Ham Béchamel Bites)
Quick answer
- Total time
- 45 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Behind a thin crumb shell sits hot, creamy bechamel, carrying the salty flavor of finely chopped jamon.
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With a filling made mostly of butter, flour, and milk, the cured ham, though small in amount, carries the salt and aroma of every bite. In Spanish bars they come out as tapas, two or three to a small plate.
Ingredients
Instructions
- 1
Set a pan over medium-low heat and melt 40 g butter.
Add 60 g flour and stir constantly for 2 minutes, breaking up lumps, until the roux smells nutty but does not brown.
- 2
Add 450 ml milk in about three additions, whisking each one in fully before adding more.
Keep the heat low and scrape the bottom so the bechamel thickens smoothly without scorching.
- 3
Fold in 120 g finely chopped jamon serrano and 0.5 tsp salt until evenly distributed.
When the mixture falls heavily from the spoon, spread it in a shallow dish so it cools evenly.
- 4
Cover the surface and refrigerate until the filling is firm.
Shape it only when it sticks less to your hands and holds an oval shape without spreading when lightly pressed.
- 5
Shape the chilled filling into bite-size ovals.
Dip each piece in the 2 beaten eggs, coat with 150 g breadcrumbs, then repeat the egg and breadcrumb coating to help prevent splitting.
- 6
Heat 3 tbsp olive oil in a pan over medium heat.
Fry the croquetas, turning often, until all sides are deep golden, then drain briefly and serve while the crust is crisp and the center is hot.
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