Spanish croquetas—crispy on the outside, creamy and savory on the inside—are one of Spain’s most beloved tapas. While they may seem simple, achieving the perfect croqueta requires a few key techniques and a bit of patience. Here’s how to make authentic Spanish ham croquettes that will impress any crowd.
Ingredients:
7 oz (200 g) Serrano ham (or prosciutto/Iberico)
7 tbsp (100 g) unsalted butter
¾ cup (100 g) all-purpose flour, plus extra for breading
2 cups (500 ml) whole milk, warmed
½ small onion, finely chopped
Pinch of nutmeg
Salt and pepper to taste
2 eggs, beaten
1–2 cups breadcrumbs or panko
Olive oil or vegetable oil for frying
Step-by-Step Instructions:
Make the Filling (Béchamel):
Melt the butter in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, not browned.
Stir in the finely diced ham and cook for another minute.
Add the flour and cook, stirring constantly, for 3–5 minutes until the mixture smells nutty and turns a light golden color.
Gradually pour in the warm milk, whisking constantly to avoid lumps. Add a pinch of nutmeg, salt, and pepper.
Continue stirring until the mixture thickens and pulls away from the sides of the pan. This can take 10–15 minutes—patience is key for a super creamy filling.
Chill the Mixture:
Pour the béchamel mixture onto a baking tray lined with parchment paper. Spread it out evenly, cover with plastic wrap (pressing it directly onto the surface), and refrigerate for at least 4 hours, or overnight. This step is crucial for shaping the croquetas without them falling apart.
Shape and Bread the Croquetas:
Once the mixture is firm, dust your hands with flour or a little olive oil to prevent sticking. Shape the mixture into small cylinders or balls.
Bread each croqueta by rolling it first in flour, then dipping it in beaten egg, and finally coating it with breadcrumbs or panko for extra crunch.
Fry to Perfection:
Heat oil in a deep pan to 355°F (180°C). Fry the croquetas in small batches until golden brown and crispy, about 1–2 minutes per batch. Drain on paper towels and sprinkle with a pinch of salt while hot.
Tips for the Best Croquetas:
Finely chop the ham so it blends smoothly into the creamy filling.
Don’t skip the chilling step—it’s essential for shaping and frying without disaster.
Use hot oil to avoid greasy croquetas and ensure a perfectly crisp shell.
For extra flavor, infuse your milk with a ham bone or bay leaf before adding it to the roux.
Serving Suggestions:
Serve your croquetas hot as a tapa with a glass of Spanish wine, or as a crowd-pleasing appetizer at any gathering. They’re guaranteed to disappear fast!
In summary: The secret to the best Spanish croquetas lies in a silky béchamel, plenty of patience, and a golden, crunchy coating. Once you master the technique, you’ll understand why these little bites are a staple in Spanish homes and bars alike
