Spanish Ham Croquettes are up there beside calamari and those Jamon ruffle crisps in my top tastes of Spain. I've always been a bit wary of trying to make them at home, but after trying some poor croquettes from the shops (Lidl, your croquettes are rubbish), and having Jamon leftover from Christmas, we decided now was the time to try it.
Did you know that Spanish Ham Croquettes don't have cheese in them? I could swear I could taste something creamy and cheesy but no that's the bechamel sauce and ham working its magic. These Spanish Ham Croquettes are not only tasty for a tapas night, but also for lunch Spanish style, or just because you have a hankering for them to bring back memories of sun and sangria.
- 60g butter
- 60ml olive oil
- 120g flour
- 1 medium onion, very finely diced
- 200ml milk
- pinch nutmeg
- 225g jamón serrano diced into small pieces
- flour for coating
- 2 eggs, beaten
- breadcrumbs for coating
- Melt the butter and oil in a pan.
- Add the diced onion and sauté until it just starts to colour.
- Add nutmeg.
- Add the diced ham and sauté for 30 seconds more.
- Add the flour and stir continuously for around a minute.
- Add the milk little by little, always stirring until you incorporate the entire amount.
- Turn off the heat and let the dough cool to room temperature.
- Shape the dough into little sausages.
- Switch on your deep fryer, or pot with cooking oil.
- Take one of the croquettes, cover in flour, then egg, then breadcrumbs.
- Fry the ham croquettes in the hot oil for about five minutes until golden.
Spanish Ham Croquettes: Step By Step Instructions
Start by heating the butter and oil in a pan. When the butter is fully melted add the onions and sauté for about five minutes.
Then add the nutmeg and then add the diced Serrano ham and mix. Cook for about a minute.
Then add the flour and mix continuously to cook the flour. Cook for a couple of minutes and then add the milk a bit at a time until the mixture is combined.
Place the mixture into a bowl and leave to chill for about 10 mins.
Next, prepare flour, beaten eggs, and bread crumbs in separate bowls. Then shape the dough into croquettes.
Hint: Use a La Croquetera if you are planning on making lots of croquettes. These tongs have various sizes of moulds so you can also use them to make meatballs or sushi. Croquette Mould (affiliate link)
Coating process: cover in flour, then egg, then bread crumbs.
Want to change the recipe to make it gluten-free or vegan?
- Vegan - instead of butter, use plant based spread. Instead of egg use aquafaba (the starchy liquid from chickpeas) and of course leave out the ham and replace with your fave veg or plant based meat. Instead of milk use a plant based milk.
- Gluten-free - use gluten free flour and breadcrumbs
- Vegetarian - the jamon can be replaced with a plant-based meat or your favourite vegetable.
Looking to make your Spanish Ham Croquettes are bit different? Here are some suggestions to give some variety.
- Spicy - add chili pepper flakes to the flour and ham dough instead of nutmeg.
- Deluxe - add some stringy cheese such as mozzarella or gruyere for some cheese pull pleasure.
- Kid friendly - add crushed potato chips (ketchup chips!)
These Spanish Ham croquettes can be made in advance. Make up the croquettes right up to the breadcrumbs stage and then place them in an airtight container in the fridge for up to 24 hours. Once cooked, they will last up to three days in the fridge. If you wish to store them in the freezer, again follow the recipe until the breading stage and then place them into an airtight container. These should keep for up to three months (we haven't tried this as they were eaten!)
To reheat leftover croquettes, place them in a hot oven (170C/ Gas Mark 3) for about 15 minutes. After making the croquette shapes and coating them, you can keep them in the refrigerator for 24 hours (uncooked) and in the freezer (in an airtight container) for up to three months.
Spanish Ham Croquettes Recipe -Croquetas de Jamón Serrano Recipe
- 60 g butter
- * 60ml olive oil
- * 120g flour
- * 1 medium onion very finely diced
- * 200ml milk
- * pinch nutmeg
- * 225g jamón serrano diced into small pieces
- * flour for coating
- * 2 eggs beaten
- * breadcrumbs for coating
- Melt the butter and oil in a pan.
- * Add the diced onion and sauté until it just starts to colour.
- * Add nutmeg.
- * Add the diced ham and sauté for 30 seconds more.
- * Add the flour and stir continuously for around a minute.
- * Add the milk little by little, always stirring until you incorporate the entire amount.
- * Turn off the heat and let the dough cool to room temperature.
- * Shape the dough into little sausages.
- * Switch on your deep fryer, or pot with cooking oil.
- * Take one of the croquetts, cover in flour, then egg, then breadcrumbs.
- * Fry the ham croquettes in the hot oil for about five minutes until golden.