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Croquetas de jamón are perhaps the single tapa that best represents the art of Spanish bar cooking - small, oval cylinders of an extraordinarily creamy, molten bechamel packed with finely chopped serrano or ibérico ham, coated in golden breadcrumbs and fried until the exterior shatters to reveal the luxuriously soft, savory interior. The secret of exceptional croquetas is a bechamel cooked far longer and with far more milk than a conventional sauce, resulting in a mixture thick enough to hold its shape when chilled but liquid enough to flow when bitten into. The quality of the ham is equally critical - ibérico de bellota produces croquetas with an incomparable depth of flavor from the acorn-fed, air-cured meat. A pillar of Spanish tapas culture since the 19th century.
Prep
30 min
Cook
30 min
Total
60 min
Servings
6 srv
Difficulty
Medium
Calories
290 kcal
For 6 serving(s)
Per serving
Finely chop the ham into very small pieces. Melt the butter in a heavy saucepan over medium heat. Add the flour and cook, stirring, for 3-4 minutes to form a golden roux.
Add the warm milk very gradually, whisking constantly to avoid lumps, about 100ml at a time. The mixture will thicken dramatically at first.
Reduce heat to very low and continue stirring for 15-20 minutes until the bechamel is very thick, smooth, and pulls cleanly from the sides of the pan. Season with nutmeg, salt, and white pepper.
Stir in the chopped ham. Spread the mixture onto a tray or dish lined with plastic wrap, cover surface directly with wrap, and refrigerate for at least 4 hours until completely cold and firm.
Shape pieces of the firm mixture into small ovals. Dip each croqueta in beaten egg, then roll in breadcrumbs to coat completely.
Heat oil to 180°C (355°F). Fry the croquetas in batches for 3-4 minutes until deep golden brown. Serve immediately while the interior is still molten.
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