Croquetas

Croquetas de Jamón (Spanish Ham Croquettes)

Spain's beloved tapa: a thick, creamy béchamel packed with diced jamón, chilled until firm, then rolled in breadcrumbs and fried until the shell shatters to reveal a molten, savory interior.

Prep

25 min

Cook

45 min

Total

70 min

Serves

4-6 (makes about 24 croquetas)

Difficulty

Medium

Recipe ingredients

• •60 g (½ cup) unsalted butter
• •65 g (½ cup) all-purpose flour
• •500 ml (2 cups) whole milk, lukewarm; warm in a saucepan before using
• •150 g (5 oz) jamón serrano, finely diced; substitute with thinly sliced jamón ibérico or finely chopped Serrano
• •1 small pinch freshly grated nutmeg
• •1 small pinch white pepper
• •fine sea salt, to taste, jamón is salty — taste before adding
• •2 whole large eggs, beaten lightly with 1 tablespoon water
• •100 g (2 cups (lightly packed)) fine dry breadcrumbs, very fine, almost powdery; panko pulsed in a blender works well
• •500 ml (about 2 cups) mild olive or sunflower oil, for shallow frying; needs enough for 3-4 cm / 1½ in depth

Steps

1. 1 Melt the butter in a heavy saucepan over medium heat until it just foams and turns pale gold. Add the flour all at once and stir vigorously with a wooden spoon for 2 to 3 minutes, until the roux is blonde and smells of toasted shortbread. Do not let it brown.
2. 2 Take the pan off the heat and add the warm milk in a thin, steady stream, whisking or stirring constantly to keep the mixture smooth. Return to medium heat and cook, stirring constantly and pressing against the sides, for 12 to 15 minutes, until the béchamel is very thick — it should hold a clear trail when you draw the spoon through and fall from the spoon in a heavy ribbon, not a pour.
3. 3 Stir in the diced jamón, the grated nutmeg, and white pepper. Taste, then add salt only if needed (the jamón usually provides plenty). Cook 1 more minute so the ham flavor blooms in the base.
4. 4 Spread the dough into a shallow bowl, press plastic wrap directly onto the surface to prevent a skin, and refrigerate for at least 4 hours, or preferably overnight, until completely cold and firm enough to scoop and roll.
5. 5 Set up a breading station: beaten egg in one wide bowl, fine breadcrumbs in another (keep half in reserve for a second coating). Lightly oil your hands.
6. 6 Scoop heaped teaspoons of the chilled béchamel (about 20 g / ¾ oz each) and roll between oiled palms into short cylinders or quenelles about 4 cm / 1½ in long. Roll each in breadcrumbs to coat, dip in egg, then roll again in breadcrumbs so the coating is thick and even. Place on a tray. Repeat with all croquetas.
7. 7 Optional (recommended): chill the breaded croquetas uncovered in the refrigerator for 30 minutes so the coating sets — this greatly reduces splitting in the oil.
8. 8 Heat 3-4 cm / 1½ in of oil in a heavy pot to 175 °C / 345 °F on a deep-fry or instant-read thermometer. Fry 5 or 6 croquetas at a time so the oil temperature doesn't drop too far. Cook for 2 to 3 minutes, turning gently so they color evenly, until deep golden all over.
9. 9 Lift out with a slotted spoon onto a rack (not paper towels — the steam softens the crust) and sprinkle lightly with salt. Fry the remaining croquetas the same way, returning the oil to 175 °C / 345 °F between batches.
10. 10 Serve immediately, while the bechamel inside is molten and the shell is crisp. They hold their heat only briefly; croquetas wait for no one.