Crispy Croquetas De Jamon (Spanish Ham Croquettes)

Croquetas De Jamon are delicious Spanish appetizer croquettes made with béchamel and prosciutto, which are breaded and fried. Typical of Andalusian cuisine, croquettes are a street food loved throughout Spain and usually served as tapas, the typical Spanish appetizers. Unlike potato croquettes, croquetas are made with béchamel and jamón ibérico, which you can replace with diced prosciutto. Breaded and then fried, croquetas are very easy to prepare and are excellent both hot and cold, perhaps for a savory brunch at home with friends or for a dinner with all the Andalusian aromas, perhaps accompanied with Andalusian gazpacho  and a cold mug of beer.

What Are Croquetas De Jamon?

Spanish croquetas de jamón (ham croquettes) are a beloved tapas dish with deep roots in Spanish cuisine. Their origins date back to the early 19th century, influenced by French croquettes, but they were adapted to local tastes in Spain. Traditionally made with a creamy béchamel sauce mixed with finely chopped jamón serrano (cured ham), the mixture is then shaped into small cylinders, breaded, and fried to golden perfection. Croquetas are often served as a popular tapa in bars across Spain. They highlight the ingenuity of Spanish cooks, turning leftover ham into a delightful, crispy bite. The dish's versatility, simplicity, and rich flavor have made it a staple of Spanish culinary culture.

What Are The 4 Types of Croquetas?

Croquetas come in a variety of flavors, with four main types often standing out in Spanish cuisine. Croquetas de jamón are perhaps the most famous, made with a béchamel sauce and finely diced cured ham. Croquetas de pollo feature shredded chicken, offering a heartier option with the same creamy base. Croquetas de bacalao use salted cod, giving them a seafood twist that's especially popular in coastal areas. Finally, croquetas de setas (mushrooms) appeal to vegetarians, blending earthy flavors with the smoothness of the béchamel.

Cuban Vs. Spanish Croquetas

Spanish croquetas, like croquetas de jamón, are made with a creamy béchamel sauce mixed with fillings such as ham, chicken, or cod, and have a rich, smooth texture. On the other hand, Cuban croquetas typically use a thicker, meat-based filling, often featuring ground ham or chicken mixed with spices, and they tend to be firmer in texture. While Spanish croquetas are known for their delicate, melt-in-your-mouth consistency, Cuban croquetas have a more compact and hearty filling. Both versions are breaded and fried.

Tips For The Best Croquetas De Jamon

• When sautéing the onion, let it cook on medium-low heat until it’s fully softened and begins to caramelize. This enhances the flavor without burning the onion.
• Add the milk gradually, stirring constantly to avoid lumps. A whisk can be useful here to keep the mixture smooth.
• Jamón serrano is already salty, so be careful when adding extra salt. Taste the mixture before adjusting the seasoning to ensure it’s balanced.
• Cooling the béchamel mixture for at least 8 hours is crucial. It helps the mixture firm up, making it easier to shape the croquettes without them falling apart.
• To get the perfect crunchy exterior, make sure you coat the croquettes twice — first with breadcrumbs, then egg, and breadcrumbs again. This creates a thicker, crispy crust.

What Type of Ham is Best For Croquetas?

The best type of ham for croquetas is jamón serrano, a dry-cured Spanish ham. Its rich, salty flavor complements the creamy béchamel, making it the ideal choice for traditional croquetas de jamón. You can also replace the ham with chicken, calamari, prawns, tuna or spinach. Originally, in fact, croquetas were prepared with leftovers from cocido, a traditional Spanish stew made with chickpeas, vegetables and different types of meat, originally from Madrid.

Why is My Dough All Crumbly?

The dough of the croquetas might be too crumbly if the béchamel sauce wasn't cooked long enough, or if there is too much flour and not enough milk, leading to a dry, stiff mixture.

Can I Make These More Creamy?

Yes, croquetas can be made more creamy by adding extra milk to the béchamel or reducing the flour slightly. Cooking the béchamel for a shorter time can also help retain a smoother, creamier texture.

What Can I Serve These With?

Croquetas can be served with a variety of dips and sides, such as aioli, spicy tomato sauce, or garlic mayonnaise. They also pair well with salads, olives, or other tapas like patatas bravas for a complete Spanish meal.

What Oil Is Best For Frying?

Choose a neutral oil like sunflower or vegetable oil, as they won’t overpower the flavor of the croquetas.

How Long Do I Fry Them For?

Ensure your oil is at the right temperature (around 180°C/350°F) for frying. If the oil is too cool, the croquettes will absorb too much oil and become soggy; if too hot, they’ll brown too quickly on the outside without heating through. Croquetas should be fried for about 2 to 3 minutes or until they are golden brown on all sides.

Can I Bake These, Instead?

Yes, croquetas can be baked as a healthier alternative to frying. To bake them, preheat the oven to 200°C (390°F), place the croquetas on a baking sheet, brush them with a little oil, and bake for about 15-20 minutes, turning them halfway, until golden and crispy.

Can I Make These Ahead?

Of course! After shaping, you can refrigerate them for up to 2 days and then fry them directly from the fridge when ready to serve.

How Do I Reheat Croquetas De Jamon?

To reheat croquetas de jamón, place them in a preheated oven at 180°C (350°F) for about 10 minutes until heated through and crispy again. Avoid microwaving, as it can make them soggy.

Can I Freeze These?

Absolutely! After shaping them, place them on a tray to freeze individually, then transfer to an airtight container or freezer bag. They can be frozen for up to 3 months and fried directly from frozen.

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Tortilla De Patatas

Spanish Paella

Arroz Negro

Spanish Garlic Chicken

Flamenco Eggs

Patatas Bravas

How to Store Croquetas De Jamon

You can store the raw croquettes in the refrigerator for 2-3 days before frying them, covered with cling film. Once cooked, it is advisable to consume them after preparation or, in any case, on the same day.

How to Make Croquetas De Jamon

In a saucepan, melt the butter with a little seed oil.

Fry the chopped onion.

Add the jamon serrano and cook for about 2 minutes.

Add the flour too and mix well with a hand whisk.

Pour the milk gradually, and mix until there are no more lumps in the mixture.

Season with salt, pepper and nutmeg. Continue stirring for another 5 minutes.

Remove the pan from the heat and stir in the chopped hard-boiled eggs.

Pour the mixture into the square glass pan, cover with cling film and place in the fridge for at least 8 hours.

Once the 8 hours have passed, make portions of the dough with a spoon.

Cover them with the breadcrumbs and shape them into croquettes.

Then, dip the croquettes into the beaten eggs.

Pass them through the breadcrumbs a second time, creating a double coating.

Fry them in boiling oil until they are golden brown (about 2 or 3 minutes each) and then lift them out of the frying pan with a slotted spoon.

The Croquetas De Jamon are ready. Enjoy!