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Croquetas de Jamón (Spanish Ham Croquettes) Recipe

A pile of golden-brown fried Spanish ham croquettes on a white plate, one broken open to show the creamy interior, with a small dish of aioli alongside.
Photo by Vincent Rivaud on Pexels

A slow-built roux thickened gradually with warm milk creates a bechamel dense enough to hold its shape once chilled, and a full two-hour rest firms the filling so the croquetas can be rolled, breaded, and fried without falling apart in the oil.

Prep
2 hr 45 min
Cook
15 min
Total
3 hr
Servings
6

Ingredients

Servings6
  • 2 cups whole milk, warmed
  • 4 tbsp unsalted butter
  • 1/2 cup all-purpose flour, plus extra for dredging
  • 1/4 cup yellow onion, finely diced
  • 1 clove garlic, minced
  • 6 oz Serrano ham or deli ham, finely diced
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 large large eggs, beaten
  • 1 1/2 cups plain breadcrumbs
  • 4 cups neutral oil (such as sunflower or light olive oil), for frying

Nutrition per serving

Calories
1616
Protein
16g
Carbs
33g
Fat
161g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Melt the butter in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring often, until softened but not browned, 3 to 4 minutes.
  2. 2Add the 1/2 cup flour and stir constantly for about 2 minutes to cook off the raw flour taste; the mixture will look like a thick, dry paste.
  3. 3Reduce the heat to low and add the warm milk a splash at a time, whisking out any lumps before adding more. Once all the milk is incorporated, keep stirring until the mixture thickens into a very thick, glossy paste, 8 to 10 minutes.
  4. 4Stir in the diced ham, nutmeg, salt, and pepper. The finished mixture should be thick enough that a spoon dragged through it leaves a clean channel.
  5. 5Spread the mixture into a shallow dish in an even layer. Press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate at least 2 hours, or overnight, until completely firm.
  6. 6Set up three shallow bowls: one with flour, one with the beaten eggs, and one with the breadcrumbs. Scoop about 2 tablespoons of the chilled filling and roll it into a small log or oval between your palms.
  7. 7Coat each croqueta in flour, tapping off the excess, then dip in egg, then roll in breadcrumbs, pressing gently so the crumbs stick. Repeat with the remaining filling.
  8. 8Heat the oil in a deep skillet or heavy pot to 350°F (175°C). Fry the croquetas in batches of 5 or 6, without crowding the pot, for 2 to 3 minutes, turning once, until deep golden brown.
  9. 9Lift out with a slotted spoon and drain on paper towels. Serve hot, within a few minutes of frying, while the shell is still crisp.

Tips & variations

  • Swap the ham for finely chopped cooked chicken, mushrooms sauteed until dry, or shredded Manchego for a vegetarian version.
  • For an extra-crisp, thick shell, dip each croqueta in egg and breadcrumbs a second time before frying.
  • Shape all the croquetas ahead and freeze them uncoated on a tray, then bread and fry straight from frozen, adding about 1 extra minute per batch.

Storage & reheating

Store fried, cooled croquetas in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8 to 10 minutes to re-crisp the shell; microwaving will make them soggy. To freeze, bread the uncooked croquetas and freeze in a single layer until solid, then transfer to a bag for up to 3 months; fry straight from frozen, adding 1 to 2 minutes to the cook time.

Tips from the Tulo kitchen

  • Chilling the filling overnight rather than just 2 hours makes it noticeably easier to roll without it sticking to your hands.
  • Keep one hand for wet ingredients (egg) and one for dry (flour and breadcrumbs) during breading, it keeps the coating from clumping onto your fingers instead of the croqueta.

FAQ

What is the Spanish word for snack?

The most common everyday word is "merienda," typically an afternoon snack, while "aperitivo" refers to a small bite eaten before a meal; croquetas fit either category and are also a standard tapa served with drinks.

Can croquetas be baked instead of fried?

They can be baked at 425°F for about 20 minutes with a light spray of oil, but the shell will be noticeably drier and less crisp than deep-frying produces; frying is the traditional and more reliable method.

Why do my croquetas fall apart in the oil?

This almost always means the filling wasn't chilled long enough or the breading wasn't sealed on all sides; make sure the filling is cold and firm and that each piece is fully coated in flour, egg, and breadcrumbs with no gaps.

What's the difference between croquetas and French croquettes?

Spanish croquetas use a much thicker, béchamel-heavy filling and are typically smaller and more cylindrical than French croquettes, which often use a firmer potato or meat base with less sauce.