Jamón and wild garlic croquetas — creamy béchamel studded with cured ham, manchego and seasonal wild garlic, crumbed and fried golden. A glorious tapa with sherry.
These jamón and wild garlic croquetas are a springtime spin on the Spanish classic — creamy béchamel studded with cured ham, nutty Manchego and foraged wild garlic, all in a crisp golden shell. Wild garlic gives a fresh, gentle pungency you can't get from a clove. Crunchy outside and molten within, they're an irresistible tapa with a glass of sherry.
Prep 120 min
Cook 15 min
Total 135 min
Hard
- 150g Wild Garlic Leaves
- 350g Milk
- 45g Olive Oil
- 65g Flour
- 35g Manchego
- 80g Jamón Ibérico
- 1 Egg
- 75g Breadcrumbs
- 1 L Vegetable Oil
Video
Preparation
- Wash the wild garlic leaves well in a colander, then pour over boiling water until just wilted. Rinse immediately under cold water, squeeze out the excess, and finely chop.
- Warm the milk in a pan over low heat until just steaming. Heat the oil in a second pan, and once warm stir in the flour for a couple of minutes until it starts to brown a little. Gradually add the warm milk, a little at a time, until you have a thick, silky sauce, then bubble for a minute or two, stirring to cook out the flour, and season.
- Add the manchego, jamón and wild garlic and beat to combine. Tip onto a lightly oiled tray, spread out, cover, and chill for at least 1 hour (up to 24).
- Lightly oil your hands and shape the mixture into 18–20 even balls, then arrange on a tray and freeze for 30 minutes to firm up.
- Beat the egg in a shallow dish with a little seasoning, and put the breadcrumbs in another. Dip each croqueta in the egg, then coat in breadcrumbs. (They can be frozen at this point for up to three months.) Pour the oil into a large deep pan no more than a third full and heat to 170C (a cube of bread should brown in 30 seconds). Fry in batches for 2–3 minutes until deeply golden (or at 160C for a few minutes longer from frozen), then drain on kitchen paper. Serve warm with a glass of sherry.
Tips from the ZestyPlate Kitchen
- Blanch and squeeze the wild garlic well so it doesn't make the béchamel watery.
- Cook the béchamel thick and chill it fully so the croquetas hold their shape.
- A spell in the freezer after shaping makes them much easier to coat and fry.
- Fry at around 170°C in small batches for an even, deep-golden crust.
Frequently Asked Questions
It's a spring forage, usually March to May, found in damp woodland. Out of season, use a little crushed garlic plus chopped spinach or chives.
Yes — freeze them once breadcrumbed and fry straight from frozen at a slightly lower temperature for a few minutes longer.
It needs to be cooked thicker and chilled longer. A firm, cold béchamel shapes much more easily.
Serrano ham or any good cured or cooked ham works. Adjust the salt, as cured hams can be quite salty.
