Croquetas de Jamón: How to Make Spanish Ham Croquettes

Croquetas de Jamón are the epitome of a classic Spanish comfort food.

These small, crispy bites, bursting with flavors of creamy bechamel and salty jamón, are a crowd-pleaser at any gathering and a comforting treat to enjoy at home.

 A staple in tapas bars across Spain, Croquetas de Jamón have a rich tradition and are loved by locals and visitors alike.

Let’s explore the history, ingredients, and step-by-step process to make your own delicious Croquetas de Jamón at home.

What are Croquetas de Jamon

Croquetas de Jamón are a popular Spanish dish made of a thick béchamel sauce. The sauce is mixed with pieces of jamón (cured ham), shaped into small cylinders or rounds, breaded, and then deep-fried until they are golden and crispy on the outside and creamy on the inside.

They are one of the most beloved tapas in Spain and can be found in almost every restaurant and bar.

The combination of the creamy interior, filled with flavorful bits of jamón, and the crispy exterior make them incredibly delicious and addictive.

They are usually served as a tapas, a Spanish appetizer or snack, and often accompanied by a glass of wine or beer.

History of Spanish Croquettes

The origins of croquetas or croquettes can be traced back to France, where the word “croquette” derives from the French word “croquer,” meaning “to crunch.”

However, croquettes have been embraced and adapted by many cultures worldwide, each adding its own unique twist to this popular Spanish dish.

In Spain, Croquetas de Jamón have become a quintessential part of the country’s culinary landscape.

They are a traditional choice in tapas bars, restaurants, and home kitchens across the country.

Although jamón is one of the most traditional and popular fillings, Spanish croquettes can also be made with a variety of other ingredients, such as chicken, codfish (bacalao), cheese, or vegetables.

It is believed that croquettes were introduced to Spain during the 19th century by the French chef Louis Eustache Ude, who served as the chef for the Spanish royal family.

Over time, the recipe was adapted to include local ingredients and flavors, resulting in the Croquetas de Jamón that we know and love today.

In Spain, croquettes are typically served as tapas, small plates of food that are shared among friends and family. 

How to Make Croquetas de Jamón

Remember to adjust the quantities depending on the number of servings you wish to make.

This recipe will yield approximately 25-30 ham croquettes.

Ingredients:

To make Croquetas de Jamón, you will need the following ingredients:

• 100 grams of jamón serrano or jamon ibérico, finely chopped
• 1 small onion, finely chopped
• 50 grams of butter
• 3 tablespoons of olive oil
• 1 cup of all-purpose flour
• 4 cups of whole milk
• Salt and white pepper, to taste
• 2 eggs, beaten
• 1 cup of breadcrumbs
• Oil, for frying
• Optional: freshly grated nutmeg

Note: The jamón can be substituted with another type of cured ham if jamón serrano or ibérico is not available.

However, the flavor will be slightly different. Additionally, some people prefer to add a pinch of nutmeg to the béchamel for extra flavor, but this is optional.

Step-by-Step Croquetas de Jamon Recipe:

Follow these steps to make delicious Croquetas de Jamón:

1. Prepare the Béchamel Sauce:

• In a large saucepan, heat the olive oil and half of the butter over medium heat. Add the chopped onion and cook until it is soft and translucent, about 5-7 minutes.
• Add the chopped jamón and cook for another 2-3 minutes.
• Add the flour and cook, stirring constantly, for about 2-3 minutes to eliminate the floury taste.
• Gradually add the milk, whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens and starts to pull away from the sides of the pan. This will take about 10-15 minutes.
• Season with salt, white pepper, and nutmeg (if using). Remember that the jamón is already salty, so be careful with the salt.
• Transfer the béchamel mixture to a shallow dish, cover with plastic wrap (make sure the plastic wrap touches the surface of the béchamel to avoid forming a skin), and refrigerate for at least 2 hours or until the mixture is firm enough to handle.

2. Shape the Ham Croquettes:

• Once the béchamel mixture is firm, shape it into small cylinders or rounds, about the size of a small cork.

3. Bread the Ham Croquettes:

• Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
• Roll each croquette first in the flour, then in the beaten eggs, and finally in the breadcrumbs, making sure they are well coated.

4. Fry the Croquettes:

• Heat oil in a deep fryer or large, heavy-bottomed saucepan to 180°C (350°F).
• Fry the croquettes in batches, making sure not to overcrowd the pan, until they are golden brown and crispy, about 2-3 minutes.
• Remove the croquettes with a slotted spoon and drain on paper towels.

5. Serve Your Croquetas de Jamón:

• Serve the Croquetas de Jamón hot with a side of your favorite dipping sauce or a wedge of lemon.

Note: It is important to let the béchamel mixture cool completely before shaping the croquettes, as this will make it easier to handle and help the croquettes hold their shape during frying.

Additionally, make sure the oil is hot enough before frying the croquettes to ensure they become crispy and do not absorb too much oil.

Croquetas de Jamón Serving Suggestions

Croquetas de Jamón are incredibly versatile and can be served in a variety of ways:

• As a Tapas: Serve the croquettes as part of a tapas board, along with other Spanish favorites like patatas bravas, albondigas, and gambas al ajillo.
• With a Dipping Sauce: While Croquetas de Jamón are delicious on their own, you can also serve them with a dipping sauce. Aioli, romesco sauce, or a simple tomato salsa are all great options.
• As a Side Dish: Croquetas de Jamón can also be served as a typical Spanish side dish with a larger meal. They pair well with roasted meats, seafood, and vegetables.
• With a Salad: Serve the croquettes on a bed of mixed greens with a light vinaigrette for a lighter meal option.
• Wine Pairing: Croquetas de Jamón pair wonderfully with a variety of Spanish wines. A light and crisp white wine, such as Albariño or Verdejo, or a light red wine, such as a young Tempranillo or Garnacha, would be perfect.

Spanish Ham Croquette Tips and Tricks

Making Croquetas de Jamón can be a bit tricky, especially if it’s your first time.

Here are some tips and tricks to help you make perfect croquettes every time:

1. Use Quality Ingredients: The flavor of the croquettes primarily comes from the jamón, so use the best quality you can find. Jamón ibérico or jamón serrano are the traditional choices.
2. Make a Smooth Béchamel: A smooth béchamel is key to creamy croquettes. Make sure to whisk the mixture constantly while gradually adding the milk to avoid lumps. If lumps do form, you can strain the mixture through a fine-mesh sieve.
3. Let the Mixture Cool Completely: It’s essential to let the béchamel mixture cool completely before shaping the croquettes. This will make it easier to handle and help the croquettes hold their shape during frying.
4. Proper Breading: Make sure to coat the croquettes thoroughly in flour, then egg, and finally breadcrumbs. This will help create a crispy exterior and prevent the filling from leaking out during frying.
5. Maintain Oil Temperature: Make sure the oil is at the right temperature (180°C or 350°F) before frying the croquettes. If the oil is too cold, the croquettes will absorb too much oil and become soggy. If it’s too hot, the outside will burn before the inside is heated through.
6. Don’t Overcrowd the Pan: Fry the croquettes in small batches to ensure even cooking and to maintain the oil temperature.
7. Drain Excess Oil: After frying, drain the croquettes on paper towels to remove excess oil.
8. Serve Immediately: Croquetas de Jamón are best served immediately after frying while they are hot and crispy.

Final Thoughts on Croquetas de Jamón

Croquetas de Jamón are a beloved Spanish dish that are a must-try for anyone who loves Spanish cuisine or is looking to experiment with new Spanish recipes.

While they may seem a bit daunting to make at first, with a little practice and by following the tips and tricks provided, you’ll be able to make perfect, delicious Spanish croquettes every time.

Remember, the key to great croquetas de jamon is using quality ingredients, making a smooth béchamel, and frying at the correct temperature.

Serve them hot and crispy as part of a tapas board, with a dipping sauce, or as a side dish with a larger meal.

¡Buen provecho!

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