Authentic Spanish Ham Croquettes Recipe

Savour the authentic taste of Spanish Ham Croquettes, made with a creamy ham filling and coated in crispy breadcrumbs. Perfect as a tapa or appetizer, these golden croquettes are easy to make and full of delicious flavour!

Servings:6 - Prep: 10 min - Cook: 20 min - cooling time: 3 hours - Total: 3 hours 30 minutes

Ingredients for about 25-30 croquettes:

• 70 g All-purpose flour

• 70 g Butter (unsalted)

• 100 g Serrano Ham (diced)

• 500 ml Whole milk

• Nutmeg to taste

• Salt and pepper to taste

Instructions:

1. Prepare the Bechamel:

   In a pan over medium heat, melt the butter. Add the flour and stir constantly to create a roux. Cook the mixture for 2-3 minutes to remove the raw flour taste.

2. Add Milk:

   Pour in the hot milk while whisking to avoid lumps. Keep stirring until the mixture thickens and starts to pull away from the pan.

3. Season and Add Ham:

   Stir in the diced Serrano ham, and a pinch of nutmeg, and season with salt and pepper to taste. Let the mixture cool slightly, then transfer it to a greased dish. Spread evenly, cover with cling film (make sure it touches the surface), and refrigerate for at least 3 hours or overnight.

4. Shape the Croquettes:

   Once the dough is firm, shape it into croquettes (about 2 inches long). Coat each croquette in breadcrumbs, then in beaten eggs, and finally in breadcrumbs again.

5. Fry in oil

   Heat oil (sunflower) in a pot or pan to 180°C (350°F) and fry the croquettes in batches for 3-4 minutes until golden brown.

6. Serve:

   Drain on kitchen paper and serve warm with your favourite dipping sauce or as part of a tapas spread.

How to fry croquettes from frozen in oil and air fryer

Frying in Oil (Frozen Croquettes):

1. Remove the croquettes from the freezer and let them sit at room temperature for about 30 minutes. This step is important because frying them straight from frozen can lower the oil temperature, leading to uneven frying and potentially leaving the centre undercooked or still frozen.

2. Heat the oil to a temperature between 180°C (350°F) and 190°C (375°F). Avoid overcrowding the pan to ensure even frying.

3. Fry the croquettes in batches for 3-4 minutes, or until they are golden brown and crispy.

Frying in an Air Fryer (Frozen Croquettes)

1. Allow the croquettes to thaw slightly by leaving them at room temperature for 15 minutes.

2. Preheat the air fryer to 180°C / F for 5 minutes. Lightly spray the croquettes with sunflower oil.

3. Place them in the air fryer, ensuring they don’t touch each other, and fry for 8 minutes, flipping halfway through.

Note: Air-fried croquettes will be pale in colour, not golden brown like those fried in oil.

Tips and Tricks for Making the Best Spanish Ham Croquettes

1. Warm the Milk: Always use warm/hot milk when making the béchamel sauce to avoid lumps. Add it gradually and whisk continuously for a smooth texture or just pour it in ( I tried both ways and I don't see any difference.)

2. Cook the Roux Properly: Make sure to cook the butter and flour mixture (roux) for 2-3 minutes to eliminate any raw flour taste, but don’t let it brown, as you want a creamy, light-coloured béchamel.

3. Perfect Bechamel Consistency: Your béchamel sauce should be thick enough to hold its shape once chilled but still creamy and smooth. If it’s too thin, cook it a little longer to reduce excess moisture.

4. Cool Properly: Spread the béchamel mixture evenly in a greased dish and cover it with cling film (touching the surface) to prevent skin from forming. Let it cool completely before refrigerating. Cooling it overnight is ideal for shaping the croquettes easily.

5. Shape with Oiled Hands: To avoid sticking, lightly oil your hands when shaping the croquettes. This makes it much easier to form uniform shapes.

6. Double Coating for Extra Crispiness: For a golden, crunchy crust, coat the croquettes twice: first in breadcrumbs, then egg, and breadcrumbs again. This step ensures they stay intact while frying.

7. Frying Temperature: Use a thermometer to maintain the oil temperature between 180°C and 190°C (350°F-375°F). If the oil is too cool, the croquettes will absorb excess oil and become greasy. If too hot, the crust may burn before the inside is heated through.

8. Don’t Overcrowd the Pan: Fry the croquettes in small batches to maintain the oil temperature and ensure even cooking. Overcrowding can cause uneven frying.

9. Freezing for Later: If you want to freeze croquettes, place them in a plastic bag or container and put them in the freezer. Before frying them leave them a room temperature for 30 minutes.

10. Experiment with Flavors: While Serrano ham is traditional, you can experiment with other fillings like cooked chicken, mushrooms, or cheese for variety.

11. Avoid Overloading the Dough with Ham: Be cautious with the amount of Serrano ham—too much can overpower the béchamel flavour. Stick to the recipe for a perfect balance.