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Spanish Ham Croquettes (Croquetas de Jamón with Silky Bechamel Center)
The gold standard of Spanish tapas: crisp golden cylinders shielding a molten, luscious bechamel center studded with finely chopped savoury Jamón Serrano, fried to crunchy perfection.
Prep
30 min
Cook
20 min
Total
50 min
Ingredients
4servings
- Butter60 g
- All-purpose flour80 g
- Warm whole milk500 ml
- Large eggs, beaten for breading2 piece
- Vegetable oil for frying100 ml
- Salt0.5 tsp
Preparation Steps
1
Melt butter in saucepan, add 100 g finely diced serrano ham, and sauté 1 minute. Stir in flour for 2 minutes to cook out raw taste.
3 min timer
2
Gradually whisk in warm milk and cook for 6-8 minutes until bechamel is extremely thick. Spread onto a dish and chill for 2 hours until firm.
8 min timer
3
Form chilled bechamel into small cylinders, dredge in flour, dip into beaten egg, and coat thoroughly in breadcrumbs.
10 min timer
4
Fry croquettes in hot oil (180°C) for 2-3 minutes until golden and crisp. Drain on paper towels and serve piping hot.
3 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
