Croquetas de Jamon (Crispy Ham Béchamel Bites)
Croquetas de jamón begin with a roux of butter and flour cooked for two minutes, followed by milk added gradually while whisking to form a thick béchamel. Finely chopped jamón serrano is folded into the sauce along with a pinch of salt, and the mixture is refrigerated until firm enough to shape. Chilling thoroughly is critical because soft filling will not hold its oval form during breading. Each croqueta is dipped in beaten egg and rolled in breadcrumbs - double-coating helps prevent splitting in the hot oil. Fried at medium heat until deep golden, the exterior shatters into the creamy, ham-laced center with every bite.
Adjust Servings
Instructions
- 1
Melt butter, add flour, and cook 2 minutes to make a roux.
- 2
Gradually whisk in milk until thick bechamel forms.
- 3
Mix in finely chopped ham and salt, then chill until firm.
- 4
Shape into ovals, then coat with egg and breadcrumbs.
- 5
Fry in medium-hot oil until golden, then drain and serve.
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