Spanish Croquetas (Croquettes)

Spanish Croquestas are small rolls made from a mixture of olive oil, butter, flour, and milk flavoured with Serrano ham or Cod fish and deep-fried.
Croquetas are crispy on the outside, creamy on the inside, and come in a variety of flavours. The classic version is made with a béchamel sauce filling, often combined with ham or chicken. Below is a traditional recipe for Jamón Croquetas (Ham Croquettes).

Ingredients

For the béchamel sauce:

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• Salt, to taste
• Freshly ground black pepper, to taste
• A pinch of freshly grated nutmeg (optional)

For the filling:

• 1 cup diced jamón serrano (or any cured Spanish ham)
• 1 small onion, finely chopped (optional)
• 2 tbsp olive oil

For the breading:

• 2 large eggs, beaten
• 1 ½ cups breadcrumbs (preferably panko for extra crispiness)
• Olive oil (for frying)

Instructions:

1. Prepare the béchamel sauce:

• In a medium saucepan, melt the butter over medium heat.
• Add the flour and whisk continuously for about 1-2 minutes to form a roux (a smooth, golden paste).
• Gradually pour in the milk while whisking constantly to avoid lumps.
• Cook the mixture on low heat, stirring until it thickens to a creamy consistency (about 5-7 minutes).
• Season with salt, pepper, and a pinch of nutmeg, then remove from heat. Set aside.

2. Make the filling:

• In a skillet, heat the olive oil over medium heat.
• Add the chopped onion (if using) and sauté until it’s soft and translucent (about 4-5 minutes).
• Add the diced jamón serrano and cook for another 2-3 minutes until it’s lightly browned and crispy around the edges. Remove from heat.

3. Combine the filling with the béchamel:

• Gradually stir the ham (and onion, if used) into the béchamel sauce.
• Continue stirring until fully combined.
• Transfer the mixture to a shallow dish and let it cool at room temperature, then refrigerate for at least 2 hours to firm up. (This step is important to shape the croquettes easily.)

4. Shape the croquettes:

• Once the filling has cooled and thickened, use your hands or a spoon to scoop out portions of the mixture.
• Roll the mixture into small cylinders or balls, about 2 inches long. You can also shape them into oval forms, depending on your preference.

5. Bread the croquettes:

• Set up a breading station: In one shallow dish, place the beaten eggs. In another, spread the breadcrumbs.
• Dip each croquette first into the beaten eggs, then roll it in the breadcrumbs, ensuring it’s fully coated. Repeat for all croquettes.

6. Fry the croquettes:

• In a large frying pan, heat a generous amount of olive oil over medium heat. The oil should be about 1-2 inches deep.
• Fry the croquettes in batches, being careful not to overcrowd the pan. Fry them for 3-4 minutes on each side, or until golden brown and crispy.
• Remove the croquettes and place them on a paper towel-lined plate to drain any excess oil.

7. Serve:

• Serve your Spanish croquettes warm, ideally with a squeeze of lemon or a side of aioli for dipping.

Enjoy your delicious, crispy, and creamy Spanish croquettes! They make for a perfect appetizer or tapa.