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Serrano ham croquettes

Featured in Snacks and bites for hungry moments.

This traditional Spanish dish features a smooth béchamel with Serrano ham, shaped into croquettes and fried for a crispy golden crust.
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Maria from tastyhush
Updated on Mon, 31 Mar 2025 12:39:28 GMT
Crispy croquettes sliced in half, showing creamy ham filling inside. Pin it
Crispy croquettes sliced in half, showing creamy ham filling inside. | tastyhush.com

I fell head over heels for croquetas during my trips to Spain. These golden little bites have become my signature dish at home. Whenever I cook them, the smells wafting from my kitchen transport me back to those tiny tapas bars in Madrid. It's my own little piece of Spain right at home!

Crunchy little delight

I'm absolutely crazy about that contrast between the golden exterior that snaps when you bite and the creamy bechamel center. This is my go-to recipe when friends come over for drinks - it always impresses and vanishes in seconds!

My Spanish shopping list

  • Ham: I always pick authentic Serrano that I lovingly chop up.
  • Butter: I go for unsalted, good quality for a flawless bechamel.
  • Flour: Regular all-purpose works perfectly fine.
  • Milk: Semi-skimmed for that perfect creaminess.
  • Seasonings: Fine salt and freshly ground pepper.
  • For coating: Flour, fresh eggs and my homemade breadcrumbs.
  • Oil: A neutral one for frying.

My Spanish cooking ritual

Aromatic ham prep
I start by finely chopping my ham and lightly browning it to release its flavors.
Silky bechamel sauce
I take my time making the bechamel, slowly adding milk bit by bit. The trick? Letting it cool completely in the freezer.
Gentle shaping
I form each little croqueta with care, each one's unique! The breading is like a little ceremony: flour, egg, breadcrumbs.
Frying magic
I watch the color of my little treasures carefully as they cook in hot oil. That's the crucial moment!

Storage tips

I keep my croquetas fresh in a nice airtight container, and they stay perfect for a few days. To reheat them, a quick trip to the oven makes them taste freshly fried! And my trick for always having some on hand? I freeze them before frying, which is super handy!

Crispy fried balls cut in half, showing a creamy filling with bits of ham inside. Pin it
Crispy fried balls cut in half, showing a creamy filling with bits of ham inside. | tastyhush.com

Tasting time

I serve my croquetas piping hot with my homemade aioli. I also like to make a small tomato chutney that adds a touch of freshness. And for that authentic experience, I open a bottle of Rioja. It's like a mini trip to Spain with every bite!

Frequently Asked Questions

→ Can I make the dough ahead of time?
Yes, you can prep the béchamel a day before and chill it in the fridge. It’ll actually make shaping the croquettes easier.
→ Can I swap Serrano ham?
Feel free to use Iberian ham or Prosciutto. Just go for high-quality cured ham for the best flavor.
→ How do I get perfect breading?
Make sure the dough is well chilled and double-bread the croquettes: flour, egg, breadcrumbs, then back to egg and breadcrumbs.
→ What’s the ideal frying temperature?
Aim for about 180°C (350°F). Too hot, and they’ll burn outside before heating inside. Too cool, and they’ll soak up oil.
→ How should I store them?
Once fried, keep the croquettes in the fridge for 2-3 days. You can also freeze the uncoated dough for up to 3 months.

Best ham croquettes

Classic Spanish croquettes with a creamy Serrano ham filling nestled in a golden, crunchy coating.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes
By: Maria

Category: Appetizers

Difficulty: Intermediate

Cuisine: Spanish

Yield: 20 Servings (20 croquettes)

Dietary: ~

Ingredients

01 200 g of Serrano ham.
02 100 g of unsalted butter.
03 100 g of all-purpose flour.
04 450 g of semi-skimmed milk.
05 Salt.
06 Pepper.
07 2 eggs.
08 Flour for coating.
09 Breadcrumbs.
10 1 liter of frying oil.

Instructions

Step 01

Chop the Serrano ham finely using a knife or blender. Toast it dry in a pan for 2-3 minutes.

Step 02

Melt the butter over low heat. Dump in the flour all at once and whisk it together smoothly.

Step 03

Slowly pour in the milk while stirring until you get a velvety sauce. Add seasoning.

Step 04

Spread the mixture out on a plate, cover tightly with cling film, and chill it in the freezer for 4-6 hours.

Step 05

Grab some oil for your hands and roll the chilled mixture into small balls.

Step 06

Coat each ball in flour first, then dip in beaten eggs, and finish with breadcrumbs.

Step 07

Fry three at a time in hot oil until they're golden brown. Drain well on paper towels.

Notes

  1. Authentic Spanish croquetas need time in the fridge or freezer to firm up properly.
  2. Oiled hands make shaping the croquettes easier.

Tools You'll Need

  • Knife or blender.
  • Saucepan.
  • Whisk.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 95
  • Total Fat: 5 g
  • Total Carbohydrate: 8 g
  • Protein: 4 g