How to Make Spanish Ham Croquettes: Step by Step

The aim of this post is to provide a detailed, step-by-step guide on show you how to make Spanish ham croquettes at home the easiest way possible and without doing something wrong.

Spanish ham croquettes, or croquetas de jamón, are a favorite in Spanish tapas culture. They have a crispy outer layer and a creamy, savory filling that’s just irresistible. Are often enjoyed as appetizers or snacks and are a common feature in Spanish bars and restaurants.

INDEX

1. Ingredients Needed

To make approximately 20 Spanish ham croquettes, you will need the following ingredients:

250 grams of finely chopped Spanish ham (jamón serrano)
500 ml of whole milk
75 grams of unsalted butter
75 grams of all-purpose flour
1 small onion, finely chopped
2 large eggs
100 grams of bread crumbs
1 liter of vegetable oil (for frying)
A pinch of nutmeg
Salt and pepper to taste

2. Equipment You’ll Need

Medium-sized saucepan
Wooden spoon or whisk
Knife and cutting board
Mixing bowls
Baking sheet
Frying pan
Slotted spoon
Paper towels

3. Step-by-Step Guide

1. Prepare the Ingredients

Finely chop the ham and set aside.
Measure out all other ingredients to ensure everything is ready for cooking.

2. Make the Béchamel Sauce

Step 2.1: Melt the butter in a saucepan over medium heat.
Step 2.2: Add flour gradually, stirring continuously to form a smooth paste.
Step 2.3: Slowly pour in the milk, whisking constantly to avoid lumps. Continue to cook until the mixture thickens into a creamy béchamel sauce.

3. Add the Ham

Step 3.1: Incorporate the finely chopped ham into the béchamel sauce.
Step 3.2: Season with salt, pepper, and a pinch of nutmeg to taste.
Step 3.3: Mix well and cook for another 2-3 minutes until everything is well combined.

4. Chill the Mixture

Step 4.1: Transfer the mixture to a shallow dish and spread it evenly.
Step 4.2: Cover with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming.
Step 4.3: Refrigerate for at least 2 hours, or until the mixture is firm.

5. Shape the Croquettes

Step 5.1: Take spoonfuls of the mixture and form them into small, cylindrical or oval shapes.
Step 5.2: Place the shaped croquettes on a tray and chill again for 30 minutes.

6. Bread the Croquettes

Step 6.1: Beat the eggs in a shallow bowl.
Step 6.2: Place the flour and breadcrumbs in separate shallow dishes.
Step 6.3: Dredge each croquette in the flour, dip in the beaten eggs, and then coat evenly with breadcrumbs.

7. Fry the Croquettes

Step 7.1: Heat oil in a deep fryer or large skillet to 350°F (175°C).
Step 7.2: Fry the croquettes in batches, turning occasionally, until they are golden brown and crispy.
Step 7.3: Remove the croquettes with a slotted spoon and drain on paper towels.

8. Serve

Step 8.1: Arrange the croquettes on a serving platter.
Step 8.2: Serve hot with a dipping sauce of your choice, or enjoy them plain as a delightful appetizer.

Common Mistakes to Avoid

Using Cold Oil: One common mistake is frying croquettes in oil that hasn’t reached the proper temperature. This can cause the croquettes to absorb too much oil, making them greasy rather than crispy. To avoid this, always preheat the oil to 350°F (175°C) before frying.

Overcrowding the Pan: Frying too many croquettes at once can lower the oil temperature and cause uneven cooking. Fry in small batches to maintain a consistent temperature and ensure each croquette is fried to perfection.

Inadequate Breading: Skipping steps or rushing through the breading process can result in croquettes that lack a crisp, uniform coating. Take your time to dredge each croquette fully in flour, egg, and breadcrumbs for the best results.

Improper Mixture Consistency: If the croquette mixture is too runny or too firm, shaping and breading can become difficult. Ensure the mixture has a proper consistency by following the recipe closely and allowing sufficient chilling time.

Skipping the Cooling Step: Failing to cool the mixture completely can lead to croquettes that fall apart during shaping or frying. Always allow the mixture to chill for at least 2 hours, or until it is firm enough to handle.

Overcooking: Frying the croquettes for too long can result in a burnt exterior and a dry interior. Keep an eye on them and remove each batch when they achieve a golden brown color, typically after 3-4 minutes.

Suggestions for Variations

Experimenting with different ingredients can elevate your croquettes and introduce delightful new flavors. Here are some ideas to get you started:

Different Types of Ham: Instead of the traditional cured ham, try using smoked ham for a deeper, richer flavor, or Serrano ham for a hint of saltiness. Another option is to use prosciutto, which adds a delicate yet pronounced taste.

Cheese Additions: Incorporate different kinds of cheese into the mixture, such as Gruyère for a creamy texture, Parmesan for a sharp, tangy flavor, or even blue cheese for a bold and distinctive taste.

Vegetarian Options: For a meat-free version, substitute the ham with vegetables like finely chopped spinach, mushrooms, or roasted bell peppers. You can also use legumes such as lentils or chickpeas for added protein.

Seafood Enhancements: Try making croquettes with crab meat, shrimp, or flaked fish for a seafood twist. These ingredients pair beautifully with a touch of dill or lemon zest.

Spicy Variants: Add some heat by including finely chopped chili peppers, jalapeños, or a dash of cayenne pepper to the mix. This can give your croquettes a delightful kick.

Regional Twists: Experiment with ingredients that reflect different culinary traditions. For instance, add saffron and peas for a Spanish-inspired croquette or incorporate curry powder and coriander for an Indian flair.

Storage Instructions

Proper storage of leftover croquettes ensures they remain delicious and safe to eat for several days. To store them correctly, follow these best practices:

Cooling Down: Allow the croquettes to cool to room temperature before storing. Placing hot croquettes directly into the fridge can raise the internal temperature and promote bacterial growth.

Airtight Containers: Transfer the cooled croquettes into airtight containers. This prevents moisture from making the croquettes soggy and protects them from absorbing any unwanted odors from other foods in the refrigerator.

Labeling: Label the containers with the date of storage. This helps you keep track of how long the croquettes have been stored and ensures they are consumed within a safe timeframe.

Refrigeration: Store the croquettes in the refrigerator for up to 3-4 days. Ensure the fridge is set to a temperature below 40°F (4°C) to keep them fresh.

Freezing: For longer storage, place the croquettes on a baking sheet in a single layer and freeze them for 1-2 hours. Once frozen, transfer them into a freezer-safe bag or container. This prevents them from sticking together. Frozen croquettes can be stored for up to 2 months.

Reheating: When ready to eat, reheat refrigerated croquettes in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. Frozen croquettes should be thawed overnight in the refrigerator before reheating.