Croquetas de Jamon (Crispy Ham Béchamel Bites)
Quick answer
- Total time
- 45 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Croquetas de jamon begin with a roux of butter and flour cooked together for two minutes, followed by milk added in stages while whisking continuously to build a thick, smooth bechamel.
Read more
Finely chopped jamon serrano is folded into the sauce along with seasoning, and the mixture is spread into a shallow dish and refrigerated until firm enough to shape without collapsing. Thorough chilling is the most critical step because soft filling cannot hold its oval form during breading and frying. Each croqueta is coated in beaten egg and rolled in fine breadcrumbs, then coated a second time to reduce the risk of splitting in hot oil. Fried at medium heat until deeply golden on all sides, the exterior shatters crisply while the interior releases a stream of hot, creamy, ham-laced bechamel. The salt and smoke of the jamon permeate the filling completely, making every bite rich and savory. These croquetas are one of the most beloved items in Spanish tapas culture, typically served two or three to a plate alongside a cold drink.
Ingredients
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Step
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.
- 3Season
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.
- 4Control
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.
- 5Step
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Crispy fried croquetas de jamon feature a thick, creamy ham béchamel center.
- Finish cue
- 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.
- Storage and reheating
- Finely chopped jamon serrano is folded into the sauce along with seasoning, and the mixture is spread into a shallow dish and refrigerated until firm enough to shape without collapsing.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 8 ingredients
Category median
40min, 8 ingredients
Based on 168 recipes
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