Delicious Jamón Serrano Croquettes
These beautifully golden Spanish croquettes, or 'croquetas', are a delightful addition to any tapas spread and are a beloved traditional snack across Spain. Made with high-quality jamón serrano, creamy béchamel, and a crunchy breadcrumb coating, these savory bites are rich in flavor and sure to impress. Perfectly crisp on the outside while creamy and flavorful on the inside, they are best served hot and can complement a wide array of dishes or stand alone with a nice cold beer. Make them for any gathering or a cozy night in — they’re sure to be a hit!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Eggs
2 (beaten with a little water)
Flour
4 tablespoons (for making the roux)
Paprika
1 pinch (preferably Spanish Pimentón de la Vera)
Extra virgin olive oil
3 tablespoons (for sautéing onions)
Salt
to taste
Black pepper
to taste
Milk
1 cup (for the béchamel)
Jamón serrano
1/2 lb (diced)
Onion
1/2 (minced)
Breadcrumbs
2 cups (for coating the croquetas)
Olive oil
for frying
Instructions
1
In a medium-sized skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the minced onion and sauté until soft and translucent, about 5 minutes.
2
Sprinkle in the flour and cook, stirring constantly for 1-2 minutes to create a roux. Gradually whisk in the milk and continue cooking, stirring constantly, until the sauce thickens and coats the back of a spoon, approximately 5-7 minutes.
3
Season the sauce with salt, pepper, and Spanish paprika to taste. Gently fold in the diced jamón serrano. Transfer the mixture to a shallow dish and spread evenly. Cover and refrigerate for at least 2 hours or until completely solid.
4
Once the mixture is firm, prepare your breading station by setting up two shallow dishes: one with beaten eggs and a splash of water, and one filled with breadcrumbs.
5
With moistened hands, take portions of the chilled mixture and shape them into small balls or cylinders, about 1-2 inches long. Dip each croqueta into the breadcrumbs, then into the egg mixture, and back into the breadcrumbs, ensuring a thorough coating.
6
Allow the prepared croquetas to chill in the refrigerator for another 30 minutes to help them hold their shape during frying.
7
In a deep fryer or heavy-bottomed pot, heat olive oil to 350°F (175°C). Fry the croquettes in batches, about 4-5 at a time, for about 3-4 minutes until they are golden brown and crispy.
8
Remove them with a slotted spoon and drain on paper towels. Serve immediately and enjoy your delicious creations!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Jamón Serrano Croquettes?
These are traditional Spanish tapas made with high-quality jamón serrano, creamy béchamel, and a crunchy breadcrumb coating.
What are the key ingredients for the filling?
The filling consists of minced onion, flour, milk, and diced jamón serrano.
How is the base of the croquette made?
It is made by creating a roux with olive oil and flour, then gradually adding milk to form a thick béchamel.
What type of ham should I use?
High-quality Jamón Serrano is recommended for the most authentic flavor.
How long does the mixture need to chill before shaping?
It should be refrigerated for at least 2 hours or until completely solid.
Why is it important to chill the mixture?
Chilling makes the mixture firm enough to shape into balls or cylinders without falling apart.
What is the recommended size for the croquettes?
They should be shaped into small balls or cylinders approximately 1 to 2 inches long.
What is the breading technique used here?
The croquettes are dipped in breadcrumbs, then an egg wash, and then back into breadcrumbs for a thorough coating.
Why do you add water to the eggs?
A splash of water is added to the eggs to thin the mixture slightly for easier coating.
How long should the breaded croquettes chill before frying?
They should chill for another 30 minutes to help them hold their shape during the frying process.
What is the ideal temperature for frying?
The olive oil should be heated to 350°F (175°C).
How long do the croquettes take to fry?
They typically take about 3 to 4 minutes to become golden brown and crispy.
How many croquettes should I fry at a time?
It is best to fry them in small batches of about 4 to 5 to maintain oil temperature.
What type of oil is best for frying?
Olive oil is used in this recipe for frying the croquettes.
How should I prepare the onions?
The onions should be finely minced and sautéed until soft and translucent.
What spices are used to season the croquettes?
Salt, black pepper, and Spanish paprika are used for seasoning.
Can I use a different type of paprika?
Spanish Pimentón de la Vera is preferred for its authentic flavor.
How do I prevent the croquettes from sticking to my hands?
Use moistened hands when shaping the chilled mixture.
What should the texture of the béchamel be?
It should be thick enough to coat the back of a spoon before the ham is added.
How should I drain the croquettes after frying?
Remove them with a slotted spoon and place them on paper towels to drain excess oil.
Are these croquettes served hot or cold?
They are best served hot and immediately after frying.
What can I serve with these croquettes?
They go well with other tapas, various side dishes, or a cold beer.
What equipment do I need for frying?
A deep fryer or a heavy-bottomed pot is required for the best results.
How much jamón serrano is required?
This recipe calls for 1/2 lb of diced jamón serrano.
How much milk is used in the recipe?
One cup of milk is used for the béchamel sauce base.
What is the role of the flour in this recipe?
Flour is used to create a roux which thickens the milk into a creamy sauce.
Can the mixture be made in advance?
Yes, the filling can be prepared and refrigerated until you are ready to shape and fry them.
Is extra virgin olive oil used for everything?
Extra virgin olive oil is used for sautéing the onions, while regular olive oil is used for frying.
How many eggs are needed for the breading?
Two eggs are used to create the egg wash component of the breading station.
What color should the finished croquettes be?
The finished croquettes should be a beautiful and appetizing golden brown.