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Serrano Ham Croquettes

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Spanish croquettes made from rich béchamel with Serrano ham, shaped, coated, and fried to a crunchy golden perfection.
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alicia in the kitchen
Updated on Mon, 31 Mar 2025 12:43:22 GMT
Crunchy croquettes split open to show creamy insides with small ham pieces. Pin it
Crunchy croquettes split open to show creamy insides with small ham pieces. | tasteofsavor.com

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

Delightful Crunchy Bites

I'm absolutely wild about that contrast between the golden crispy exterior that breaks under your teeth and the creamy bechamel center. This is my go-to recipe when friends come over for drinks - it always makes an impression and vanishes in seconds!

My Spanish Shopping List

  • The ham: I always go for authentic Serrano that I lovingly chop up.
  • The butter: I pick unsalted, good quality for a flawless bechamel.
  • The flour: Regular all-purpose works perfectly fine.
  • The milk: Always semi-skimmed for that perfect creaminess.
  • The seasonings: Fine salt and freshly ground pepper.
  • For coating: Flour, fresh eggs and my homemade breadcrumbs.
  • The oil: A neutral oil for frying.

My Spanish Cooking Routine

Fragrant ham prep
I start by finely chopping my ham and lightly browning it to bring out its flavor.
Silky bechamel sauce
I take my time with the bechamel, slowly adding milk bit by bit. The trick? Letting it cool completely in the freezer.
Gentle shaping
I lovingly shape each of my little croquetas, no two are the same! The breading process is like a little ritual: flour, egg, breadcrumbs.
Frying magic
I watch the color of my little treasures carefully as they cook in hot oil. This is the crucial moment!

My Storage Tips

I keep my croquetas in a nice airtight container in the fridge and they stay perfect for a few days. To warm them up, a quick stint in the oven makes them taste freshly fried! And my trick to always having some ready? I freeze them before frying - so 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. | tasteofsavor.com

Time to Enjoy

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

Frequently Asked Questions

→ Can the dough be prepped earlier?
Yes, make the béchamel a day before and chill it. This makes shaping the croquettes way easier.
→ Can I swap the Serrano ham?
Sure, use Iberian ham or Prosciutto. Just pick a high-quality cured ham for the best flavor.
→ How do you get a great coating?
Cool the dough, then coat twice: flour, egg, breadcrumbs, then egg and breadcrumbs again.
→ What’s the right oil temperature?
The oil should hit around 180°C. If it's too hot, they burn outside. Too cold? They soak up oil.
→ How do you store them?
Fried croquettes keep 2-3 days in the fridge. Freeze uncoated dough for up to 3 months.

Best Serrano Croquettes

Classic Spanish bites with a creamy Serrano ham filling and crispy coating.

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

Category: Appetizers

Difficulty: Intermediate

Cuisine: Spanish

Yield: 20 Servings (20 croquettes)

Dietary: ~

Ingredients

01 200 g Serrano ham, finely chopped.
02 100 g unsalted butter.
03 100 g all-purpose flour.
04 450 g semi-skimmed milk.
05 Salt to taste.
06 A dash of black pepper.
07 2 large eggs.
08 Extra flour for coating.
09 Breadcrumbs for coating.
10 1 liter frying oil.

Instructions

Step 01

Use a blender or sharp knife to finely chop the Serrano ham. Heat it in a pan without oil for about 2-3 minutes.

Step 02

Melt the butter over low heat. Toss in the flour all at once and whisk quickly to mix it up.

Step 03

Slowly pour in the milk, a bit at a time, and keep whisking until your sauce gets smooth and thick. Season to taste.

Step 04

Pour the mixture onto a plate, cover it tightly with some plastic wrap directly on top, and pop it in the freezer for 4-6 hours.

Step 05

Rub a little oil on your hands, then roll the chilled mixture into small balls.

Step 06

Dip each ball into the flour, then the beaten egg, and finally cover it with breadcrumbs.

Step 07

Fry about 3 at a time in hot oil until they turn crisp and golden. Place them on paper towels to get rid of excess oil.

Notes

  1. For authentic Spanish croquettes, chilling them long enough is key to keeping their shape.
  2. Oiling your hands makes rolling the croquettes easier.

Tools You'll Need

  • Knife or blender.
  • Small pot.
  • Whisk.

Allergy Information

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