Croquetas de Jamón

Ingredients for 4

The Roux: 100g unsalted butter and 100g all-purpose flour
The Liquid: 800ml to 1L whole milk (at room temperature)
The Filling: 150g Jamón Ibérico or Serrano, finely minced
The Seasoning: A pinch of nutmeg (essential!), salt, and white pepper
The Coating: 2 eggs (beaten), 100g flour, and 200g fine breadcrumbs (Pan rallado)
The Fry: Olive oil for deep frying

Recipe

The Flavour Base: Melt butter in a pan. Add the minced ham and sauté for 1 minute to release the flavourful fat.
The Bechamel: Stir in the flour and cook for 2–3 minutes (don’t let it brown!) to remove the “raw” flour taste. Slowly whisk in the milk, a little at a time, until you have a very thick, smooth cream.
The Set: Stir in the nutmeg and pepper. Pour the mixture into a flat tray, cover with plastic wrap (touching the surface so no skin forms), and refrigerate for at least 4 hours, or ideally overnight. It must be cold to handle!
The Shaping: Take a spoonful of the cold dough and roll it into a small cylinder or ball.
The Breading: Roll each ball in flour, then dip in beaten egg, and finally coat thoroughly in breadcrumbs.
The Fry: Fry in hot oil (180∘C) for about 2 minutes until deep golden brown.

The quality of a Spanish grandmother is often judged by her croquetas. They were originally invented as a “resourceful” dish to use up leftovers from a Cocido (stew). Today, they are the undisputed kings of the tapas bar. Common variations include Boletus (mushroom), Bacalao (salt cod), or Queso Azul (blue cheese).

Chef’s Tip: The “Double Coat” Trick: If you find your croquetas are “exploding” in the oil, it’s because the steam is escaping. To prevent this, you can do a double breading (Egg → Breadcrumbs → Egg → Breadcrumbs). This creates a “fortress” of crunch that keeps the creamy centre safe until it hits the plate.