Spanish Croquettes with Serrano Ham Recipe
Croquettes with serrano ham are a classic Spanish bar snack, served as tapas with a glass of wine or a small beer. They are creamy and delicate inside, and crispy on the outside thanks to the breadcrumb coating. In Spain they often appear at family gatherings and on festive tables alongside olives and cheeses.
These Spanish croquettes combine a silky, béchamel-based filling with the intense flavor of serrano ham and a perfectly crisp breadcrumb coating. They bring the atmosphere of a Spanish tapas bar straight to your table and are ideal for sharing at parties or family gatherings.
Chef's tips
Make sure the béchamel is very thick — it should hold its shape when cold. If it’s too thin, forming croquettes will be difficult. Chill the mixture thoroughly and keep your hands slightly damp when shaping to prevent sticking. Fry in well-heated oil, but not smoking hot, and don’t overcrowd the pan so the temperature doesn’t drop too much.
How to serve
Serve on a large platter as part of a tapas spread with olives, marinated peppers, manchego or other aged cheese, and crusty bread. Offer simple dips like garlic mayonnaise, lemony aioli, or a mild tomato sauce. They also work well as a starter before a Spanish-style dinner with paella or roasted vegetables.
Ingredients
- butter - 60 g
- wheat flour - 80 g
- milk at room temperature - 500 ml
- ham preferably serrano, finely chopped - 120 g
- onion finely chopped - 0.5 pieces
- nutmeg - 0.25 teaspoons
- salt to taste, carefully because the ham is salty
- black pepper freshly ground, to taste
- egg beaten in a small bowl - 2 pieces
- breadcrumbs - 120 g
- vegetable oil for deep-frying, e.g. rapeseed or sunflower - 500 ml
- olive oil for sautéing the onion - 1 tablespoon
Preparation
- In a medium pot, heat the olive oil over medium heat, add the finely chopped onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the butter and let it melt completely. Add the flour and stir vigorously with a whisk or spoon for about 2 minutes, until a thick, lump-free paste forms and starts to foam slightly.
- Gradually pour in the milk, a little at a time, stirring constantly so no lumps form. Cook over medium heat for 6–8 minutes, stirring, until the mixture thickens to the consistency of a very thick pudding.
- Add the finely chopped ham and nutmeg, season with pepper and, if needed, a little salt. Stir for another 1–2 minutes until the ham is well incorporated into the mixture.
- Transfer the hot mixture to a shallow dish, smooth the surface, cover with plastic wrap so that it touches the surface (this prevents a skin from forming) and leave to cool completely, then refrigerate for at least 2 hours, preferably overnight.
- After chilling, remove the mixture from the fridge. Moisten your hands with water and shape small logs or balls about the size of a large walnut.
- Coat each croquette first in the beaten egg, then thoroughly in breadcrumbs, pressing the coating gently so it adheres well.
- In a deep frying pan or pot, heat the oil to about 170–180°C; if you don’t have a thermometer, drop in a crumb of bread — it should immediately start to sizzle vigorously and turn lightly golden.
- Fry the croquettes in batches of 3–4 pieces for 3–4 minutes, turning, until evenly golden and crispy. Do not overheat the oil so the coating doesn’t burn before the inside is properly heated through.
- Remove the fried croquettes with a slotted spoon onto a plate lined with paper towels to drain excess fat. Serve hot or warm, preferably with a simple sauce, e.g. mayonnaise with a little lemon juice.
Storage
Usmażone krokiety przechowuj w lodówce, dobrze przykryte, i podgrzewaj w piekarniku 8–10 minut w 180°C. Surowe, obtoczone krokiety możesz zamrozić na tacy, a potem przełożyć do woreczka i smażyć bez rozmrażania, wydłużając czas o 1–2 minuty.
