The best Spanish Ham Croquettes (Croquetas de jamón Serrano)

💙Why you'll love them

• So easy to make - if I'd known earlier that it was THAT easy to make homemade croquetas, I'd have made them myself a long time ago!
• Cheap - the Serrano ham is what will cost you the most, but the rest of the ingredients are basic and inexpensive, and you probably already have most of them in your cupboards.
• No waste - croquetas are a great way to use up leftover meat, fish or vegetables. I'll tell you about the variations below.
• Trip to Spain guaranteed - treat yourself to this authentic Spanish recipe!

🥓Notes on ingredients

You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make these croquetas.

• Serrano ham (or Iberian ham) - this is the ham typically used in Spain, so I really recommend you don't get any other and choose this one.
• Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.

🍗Variations

Spanish people make many types of croquetas, so here are a few options if you want to vary the pleasures. And just so you know, bechamel sauce is always present:

• Codfish
• Chicken
• These goat cheese and spinach croquettes, to which you can add pine nuts
• Button, porcini or oyster mushrooms
• Chorizo
• Seafood, such as shrimps or clams

✨How to make the best Spanish croquetas?

Recipe details and quantities are in the recipe card below.

• Use your blender to chop the Serrano ham into very small pieces. If you don't have one, you can chop it as finely as possible with a sharp knife. Brown in a frying pan over medium heat, without fat, for 2-3 minutes.
• Lower the heat, then add the butter and allow it to melt.

• Once melted, add the flour all at once. Mix directly with a whisk.
• Then add the milk a little at a time, until you have a smooth béchamel sauce. Season with salt and pepper, pour onto a plate and leave to cool for a few minutes. Cover with cling film (no air should get through) and freeze for 4 to 6 hours.
• Heat some frying oil in a saucepan. Once the mixture has hardened and can be handled, put a little olive oil on your hands to prevent sticking, and shape into small balls.

• Season with salt and pepper, pour onto a plate and leave to cool for a few minutes. Cover with cling film (no air should get through) and freeze for 4 to 6 hours.

• Heat some frying oil in a saucepan. Once the mixture has hardened and can be handled, put a little olive oil on your hands to prevent sticking.
• And shape into small balls.

• Put the flour on one plate, beat your eggs on another and put the breadcrumbs on a third.
• Pass each ball through the flour, beaten eggs and breadcrumbs.

• Once the frying oil is hot, place the balls 3 by 3 in the pan and fry for a few minutes, until golden brown on all sides.

• Place on absorbent paper and repeat until you've used up all the ingredients! Enjoy 🙂

👩🏻‍🍳Chef's tips

1. Don't neglect the resting time in the freezer - this is what will enable you to manipulate the mixture and shape your croquetas.
2. Put a drizzle of olive oil on your hands - this way, the croquetas won't stick when you shape them.
3. It's crucial that the frying oil is hot enough. Make sure the oil is sufficiently hot (355F°/180°C) before dipping your croquetas in it. The best way to tell if it's hot enough is to use a kitchen thermometer. You can also add a drop of water to the pan. If it sizzles, it's fine.
4. If the oil is too hot, it may burn and turn black. The oil will then burn and your croquetas will be overcooked and won't melt in your mouth.
5. Don't put too many croquetas in the pan at once, otherwise the oil temperature will drop too low, and the croquetas will soak up the oil that they won't fry properly.

💡Frequently Asked Questions

❄️Storage/freezing

• Store - allow croquetas to cool to room temperature, then place in an airtight container in the fridge for 2-3 days.
• Reheat - place in a preheated oven at 320°F/160°C for 5 to 10 minutes.
• Freeze - I've never tried it, but I suppose you can freeze croquetas. My advice - after the 4-6 hours in the freezer, shape the croquetas as described in the recipe. You can then place them on a large plate and return them to the freezer for at least 3 hours, to pre-freeze. Then simply place in a freezer bag and store in the freezer.
• Defrost - again, I've never tried, but here's what I'd do: once the croquetas are out of the freezer bag, toss them in flour, beaten eggs and breadcrumbs, then cook them in hot frying oil according to the recipe instructions.

😋For appetizers you'll love

• Mozzarella sticks
• Dreamy Khachapuri (Georgian cheese bread boat)
• Cheese and garlic crack bread