Spanish Ham Croquettes, or Croquetas, features a creamy béchamel infused with cured ham encased in a golden, crunchy breadcrumb crust. They are a classic and irresistible Spanish tapa!
As they say in Spain, the Spanish Ham Croquettes or Croquetas are simple. It’s a thick Béchamel sauce mixed with cured ham, codfish, cuttlefish, mushrooms, or anything you want. The most beloved gastronomic tapa in Spain would probably be Iberic ham croquetas. A pure delight! However, they are mostly made out of serrano ham, the equivalent of prosciutto ham. But indeed, it can be replaced with whatever cured ham you prefer or leftovers you have. Usually served as a tapas, it could also make a great light lunch with a green or couscous salad.
History of Croquetas
Back in the day, they would use the meat leftovers from the pig’s leg (ham) and then make those croquetas. Although they were created in France in 1898, under the name “croquette,” the Spanish one has no potatoes in theirs. The Italians, English, Polish, and French have their own croquette versions, mainly containing potatoes, béchamel, and meat. In Spain, croquetas are the first dish kids learn to do with their grandmother. Not to mention that every Spaniard’s mother does the best croqueta.
The Thickness of Bechamel
They do it differently in Spain by simply using a thick béchamel firm enough to form balls with your hands. There are many levels of creaminess; the softer the béchamel, the harder it is to create a nice round-formed croqueta. However, the smoother it is inside, your bite will be creamier.
Serve with
This is a Tapa or Hors d’oeuvre; you can serve it with other lovely tapas. In the pictures, I served them with a simple lettuce and cherry tomato to prevent the greasy finger effect. But usually, they are served alone and eaten with the hands. Here are a few ideas of Tapas that would accompany these well:
- PAN CON TOMATE – PA AMB TOMAQUET
- FRIED EGGPLANT WITH HONEY
- CALAMARI IN ITS INK CROQUETAS
- CITRUS COUSCOUS SALAD
Storage
You can keep the croquettes in the fridge for up to 3 days after cooking them. However, if you want to keep them for later use in the freezer, you’ll have to put them formed but uncooked. Lay them in a plastic bag on a cutting board in the freezer, with a bit of space in between. This way, they won’t stick to each other. You can easily keep them in the freezer for up to 3 months. Also, you can fry them in oil directly, but be careful not to add too many at a time.
Spanish Ham Croquettes
Ingredients
- 175 g cured ham (finely chopped )
- 1/2 onion (minced)
- 75 g butter
- 75 g white flour
- 300 ml milk (cold)
- 1/2 tsp nutmeg
- salt and pepper
For crust
- white flour (to cover a plate)
- breadcrumbs (to cover a plate)
- 2 eggs
- oil for frying (fill a small pot or in the fritter)
Instructions
- In a saucepan, soften the onion in the butter until soft at medium-low heat.
- Add the flour and cook until it smells nutty (1-2 minutes) on medium-high heat.
- Add the cold milk and whisk until it thickens.
- Add the seasonings; ham, nutmeg, salt and pepper, and mix.
- Let cool for 15 minutes before having the béchamel to the fridge.
- Let set in the fridge for at least 2 hours (it gets thicker).
- When the mixture is cold and firm, make small balls with them.
- Bring the frying oil to a minimum of 180°C (350F°) up to 200°C (400F°).
- Mix up the eggs in a bowl.
- Dip, gently, each ball in the following order; first into flour, then eggs and finish with the breadcrumbs.
- When the oil is hot enough, add the croquettes 2 or 3 maximum at the time (if it’s a small amount of oil).
- Deep Fry them for about 4 minutes, until light brown.
- Let sit on the paper towel to cool off before serving.
Notes
Nutrition
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4 Comments
Beautiful, Love croquettes.
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I spent a few weeks in Spain when I was in my 20s. I just loved the croquetas! I’ve yet to have them as good. I can’t wait to try these!
Those should bring you right back to your 20 s!