Crispy Spanish Ham Croquettes

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A beloved Spanish tapa, these golden croquettes hide a silky béchamel studded with salty Serrano ham beneath a shatteringly crisp breadcrumb shell. They take some patience to chill and roll, but the payoff is pure comfort. Serve hot as a starter with a cold beer or a glass of dry sherry.

Nutrition Facts

Per serving (estimated)

• 455 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 33 gCarbs
• 2 gFiber
• 6 gSugar
• 18 gProtein
• 640 mgSodium
• 320 mgPotassium
• 185 mgCalcium
• 2.4 mgIron
• 1 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the béchamel

• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour (about 40 g)
• 2 1/2 cups whole milk, room temperature
• 1/4 cup finely grated yellow onion
• 5 oz Serrano ham, finely diced (about 1 cup)
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon white pepper

For the breading

• 1/2 cup all-purpose flour
• 2 large eggs, beaten with 1 tablespoon water
• 1 1/2 cups fine dried breadcrumbs
• Vegetable oil, for frying (about 2 inches deep)

Directions

1. Melt the butter in a heavy saucepan over medium heat. Stir in the grated onion and cook until soft and translucent, about 2 minutes.
2. Add the flour and stir constantly for 2 minutes to cook out the raw taste; the mixture should bubble gently but not brown.
3. Slowly pour in the milk in a thin stream, whisking continuously to prevent lumps. Cook, stirring often, until the béchamel is very thick and pulls away from the sides of the pan, 8 to 10 minutes.
4. Stir in the diced Serrano ham, nutmeg, salt, and white pepper. Taste and adjust seasoning. Spread the mixture onto a parchment-lined sheet, cover, and refrigerate until completely firm, at least 4 hours or overnight.
5. Scoop heaping tablespoons of the chilled mixture and roll into 1 1/2-inch logs or balls. Place on a parchment-lined tray and refrigerate 20 minutes to set.
6. Set up three shallow bowls: flour, beaten eggs, and breadcrumbs. Dredge each croquette first in flour, shaking off excess, then dip in egg, and finally roll firmly in breadcrumbs to coat completely. Return to the tray.
7. Heat 2 inches of oil in a deep pot to 340°F (170°C). Fry 5 to 6 croquettes at a time, turning, until deeply golden on all sides, 2 to 3 minutes per batch.
8. Drain on a wire rack set over a baking sheet and keep warm in a 200°F oven while frying the rest. Season lightly with salt and serve immediately.

Cook’s Notes

• Chill the béchamel overnight for the easiest shaping; if it softens while rolling, pop the tray back into the fridge for 10 minutes.
• Maintain oil temperature at 340°F so the coating crisps quickly and the filling stays molten inside rather than soaking up oil.
• For a richer flavor, substitute cured Spanish chorizo or diced Iberian ham for half of the Serrano.
• A pinch of grated manchego folded into the béchamel adds a subtle nutty depth without overpowering the ham.
• Serve within minutes of frying; the contrast between the crisp shell and creamy center is what makes croquetas special.

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