Ham croquettes (Croquetas)


are small, breadcrumbed fried rolls. There are several recipes, but we have chosen the most typical, with béchamel and serrano ham. Really easy and quick, perfect for a tapa!



Olive oil, divided in ½ cup and olive oil for frying

125 gr/ ¾ cup flourHam croquettes, Croquetas, tapas

350 ml/1 ½ cups milk

100 ml/ ½ cup chicken broth

½ tsp salt

½ tsp nutmeg

1 pinch black pepper

100 g cured Spanish ham (preferably in 1 chunk), diced

2 eggs, beaten

2 tsp water

Bread crumbs, for coating

Serves 4


Preparation method

  1. Dice your ham as finely as possible.
  2. Heat the olive oil in a frying pan on medium heat. Add the flour and cook for 3 minutes stirring constantly. Keep stirring regularly and gradually pour in the milk and the chicken broth. Season with salt, nutmeg and pepper. Cook, stirring constantly, until you have a very thick and smooth sauce.
  3. Now that you have the béchamel, stir in the diced ham. Decrease the heat and cook for about 3 minutes, stirring constantly. Taste and adjust seasoning. Remove from heat, place the sauce in a bowl and allow cooling for 5-10 minutes.  Then cover and refrigerate for at least 2-3 hours.
  4. Place the eggs and breadcrumbs in separate bowls.  Beat the eggs with 2 teaspoons of water in a bowl. With floured hands, divide the mixture into 1-inch balls and shape into cylinders. Dip the croquettes in the beaten egg and then roll in the breadcrumbs until well coated.
  5. Heat the olive oil in a large frying pan. When hot, deep fry the croquettesin batches for about 2 minutes, turning several times, until golden-brown. Remove using a slotted spoon and drain on kitchen paper. Serve on a serving dish.

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