Creamy Spanish Croquetas de Jamón Recipe
If you Google "10 tapas I should eat in Spain", I can assure you Croquetas will be on that list. And, that's no surprise.
It's something about the combination of jamón (ham) and bechamel that are fried into little packages of goodness that keep you reaching for more (read: addicting like mozzarella sticks, but more creamy and mouth-watering). Ask anyone that has studied abroad in Spain.
Here in San Sebastian, you'll find croquetas de jamón (my personal favorite), of codfish, of pistachio, and many other delicious combinations. For now, we'll keep it classic with jamón.
These croquetas de jamón are by no means difficult, but they do take overnight refrigerator time. These snacks become the go-to party pleaser because they can be stored in the freezer ready-to-fry for an easy, mess-free appetizer while entertaining guests. Helloooo holiday parties! Scroll below to see the photo-process and recipe at the end. Enjoy!
Croquetas de Jamon Recipe | Adapted from RobinFood's Original Croqueta Recipe
Serves 10 Normal Humans (or 5 who LOVE Croquetas)
1 L Milk (or about 4 cups)
3/4 c flour
1/8 c finely chopped onion (about 1/4 of a small onion)
100 g of finely chopped jamon serrano (about 8 slices)
2 Tbsp olive oil
2 Tbsp butter
Oil for frying
1. Reduce milk by half over medium heat to avoid burning. Meanwhile, set 1 egg to hard boil in water 10 minutes.
2. After 10 minutes, remove egg, peel, and finely chop. Set aside for later.
2. Over medium heat, melt olive oil and butter. Add onions to slowly sauté about 5 minutes.
3. Once onions are transparent, add flour over medium heat mixing well. Let cook about 5 minutes without changing color.
4. Remove from heat.
5. After the milk has reduced by half, add the milk little by little to the flour and butter mass while mixing continually.
6. Once you have added all the milk, use an immersion blender to get rid of any chunks of onion. Blend until mixture is nice and smooth.
7. Now over medium heat, cook the mixture until desired creaminess is attained (about 7 minutes).
8. Remove from heat and add chopped jamón and egg. Mix well.
9. Check flavor, add salt as appropriate.
Once finished, let mixture chill overnight in the refrigerator.
10. The next day, roll mixture into little balls or cylinders using your hands (much easier if you "grease" your hands with olive oil first). Let croqueta balls chill in the refrigerator 3 hours.
11. Now, whisk egg in a bowl, and put bread crumbs on plate or in a different bowl.
12. Working one by one, add croqueta balls to the bread crumbs first, then egg mixture, and then bread crumbs once more.
12. Repeat until all croqueta balls are covered in breadcrumbs.
If you are planning to enjoy these later on in the week or month, store these croquetas in the freezer. The night before serving, place in the refridgerator so that the middle is not frozen.
If you are planning to enjoy these croquetas now, heat frying oil to 180-200 degrees Celsius. Add croquetas until golden and crispy (around 30 seconds). Remove and set on a plate lined with paper towels to remove excess oil.
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1. What's your favorite international recipe?
2. Have you tried Croquetas before?
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