Description
Crispy, golden-brown Spanish croquettes filled with a creamy béchamel and savory ham. A classic Spanish tapa that’s crunchy on the outside and irresistibly creamy inside!
Ingredients
Units
Scale
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup finely diced ham (jamón serrano or regular ham)
- 1/2 cup all-purpose flour
- 2 cups whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour (for coating)
- Vegetable oil (for frying)
Instructions
- Prepare the béchamel: In a pan, melt butter with olive oil over medium heat. Add the diced ham and cook for 1-2 minutes.
- Thicken the mixture: Stir in 1/2 cup flour and cook for another minute to remove the raw taste.
- Add milk gradually: Slowly pour in warm milk, stirring continuously until a thick, smooth béchamel sauce forms.
- Season: Add salt, black pepper, and nutmeg. Mix well, then remove from heat. Let the mixture cool completely, then refrigerate for at least 2 hours until firm.
- Shape the croquettes: Once chilled, shape the mixture into small logs or balls.
- Coat: Roll each croquette in flour, dip in beaten eggs, and coat with breadcrumbs.
- Fry: Heat oil in a pan to 350°F (175°C). Fry the croquettes in batches until golden brown and crispy.
- Serve: Drain on paper towels and enjoy hot!
Notes
- For extra crispiness, double-coat the croquettes by repeating the egg and breadcrumb step.
- Letting the béchamel chill properly makes shaping easier and prevents breaking while frying.
- Serve with aioli, garlic mayo, or a squeeze of lemon for an authentic Spanish experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Spanish, Mediterranean
