Croquetas de Jamón
Croquetas are a popular Spanish tapa made from a creamy filling that's breaded and fried until golden. This recipe uses a classic béchamel base with ham, perfect for a delicious snack or appetizer.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a saucepan, melt the butter over medium heat. Add the flour and stir to form a roux, cooking for about 2 minutes until pale yellow.
- 2
Gradually whisk in the milk, stirring continuously to avoid lumps. Cook until the mixture thickens and bubbles, about 5 minutes.
- 3
Stir in the finely chopped ham and nutmeg. Season with salt and pepper to taste. Remove from heat and transfer the mixture to a bowl. Allow it to cool completely.
- 4
Once cooled, shape the mixture into small oval balls or patties. Place them on a plate.
- 5
Dip each croqueta into the beaten egg, allowing excess to drip off, then roll them in breadcrumbs until fully coated.
- 6
In a deep skillet, heat oil to 350°F (175°C). Fry the croquetas in batches until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
Cook notes
Tips
Make sure the béchamel is thick for easier shaping of the croquetas.
Allow the filling to cool completely before shaping; this helps them hold their shape better.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store uncooked croquetas in the fridge for up to 2 days before frying.
- Fried croquetas can be kept in an airtight container in the refrigerator for up to 3 days.
Substitutions
- Use cooked chicken instead of ham if you prefer a different flavor.
- Swap all-purpose flour with gluten-free flour for a gluten-free option.
What to Serve With
- Serve with aioli for dipping.
- Pair with a side of roasted vegetables.
- Serve alongside a refreshing salad.
Common Mistakes
- Overcooking the roux can lead to a burnt taste; stir carefully.
- Not cooling the béchamel enough can make it difficult to shape the croquetas.
Recipe FAQ
Can I make croquetas ahead of time?
Yes, you can prepare the filling in advance and store it in the fridge. Shape and fry just before serving.
What oil is best for frying?
Use a neutral oil with a high smoke point, such as canola or vegetable oil, for frying croquetas.
Can I freeze croquetas?
Yes, croquetas freeze well. Shape and freeze before frying, then fry from frozen, adding a few extra minutes to the cooking time.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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