Spanish ham croquetas — crisp golden breadcrumbed parcels with a creamy béchamel and jamón filling. A beloved tapa, irresistible straight from the fryer.
Ham croquetas are Spain's most beloved tapa — crisp golden breadcrumb shells giving way to a meltingly creamy béchamel filling studded with jamón. They take a little patience, but biting into that crunchy-then-molten contrast is a true pleasure. Make a batch and watch them vanish in moments.
Prep 120 min
Cook 20 min
Total 140 min
Hard
- 2 large Egg
- 75g Breadcrumbs
- For frying Sunflower Oil
- 4 tbsp Extra Virgin Olive Oil
- 1/2 Leek
- 70g Jamón Ibérico
- 60g Plain Flour
- 75 ml Vegetable Stock
- 330ml Milk
- Grated Nutmeg
Video
Preparation
- To make the filling, heat the olive oil in a pan until shimmering. Add the leek and sauté until soft but not coloured, then stir in the ham, fry for 1 minute, and stir in the flour. Fry over medium heat, stirring occasionally, until golden but not burnt, about 5 minutes.
- Meanwhile, combine the stock and milk in a small pan and heat until steaming but not boiling, then season with a few scrapes of nutmeg. Gradually add the liquid to the filling a few tablespoons at a time, stirring constantly.
- Once all the liquid is incorporated, continue cooking over medium heat for about 10 minutes, until it thickens and leaves the sides of the pan.
- Season with black pepper and adjust the salt if needed (the ham can be very salty). The filling needs to be really thick so the croquetas hold their shape.
- Smooth the mixture onto a baking tray (about 30 x 20cm), and once it stops steaming, cover with cling film and leave to cool, then chill for 1 hour.
- Line up three bowls — flour, beaten egg and breadcrumbs. Rub a little olive oil on your hands and roll spoonfuls of the mixture into walnut-sized balls.
- Coat each in flour (just a dusting), then egg, then breadcrumbs, place on a tray, and chill for 30 minutes.
- Heat the oil to 180°C in a deep-fat fryer or heavy saucepan and fry 5–6 croquetas at a time until golden all over. Drain on kitchen paper and eat straight away.
Tips from the ZestyPlate Kitchen
- Cook the béchamel filling until very thick so the croquetas hold their shape when fried.
- Chill the filling thoroughly before shaping — it's much easier to handle when cold and firm.
- Use the classic flour-egg-breadcrumb coating and chill again before frying for a crisp shell.
- Go easy on the salt; the jamón is salty, so taste the filling before seasoning.
Frequently Asked Questions
It needs to be cooked thicker and chilled longer. A well-cooked, fully chilled béchamel is firm enough to roll into shapes.
Yes — shape and breadcrumb them ahead and chill or freeze. Fry from chilled, or from frozen with a little extra time, just before serving.
Jamón ibérico or serrano gives the best flavour, but any good cured or cooked ham works. Adjust the salt accordingly.
Around 180°C — hot enough to crisp the coating quickly without the filling leaking out. Fry in small batches to keep the oil hot.
