Croquetas De Jamón Recipe

Sauté onion

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Do not brown.

Add ham

Add the finely chopped jamón to the warm onion and cook for 1–2 minutes just to warm and release flavor. Remove from heat and set aside.

Make roux

In a heavy saucepan or deep skillet, melt 4 tablespoons unsalted butter over medium-low heat. Add 6 tablespoons flour and whisk continuously for 2–3 minutes to cook the raw flour flavor; the roux should be pale and fragrant, not browned.

Add liquids

Gradually whisk in 3 cups whole milk, starting with a few tablespoons to make a smooth paste, then adding the rest slowly to avoid lumps. Whisk constantly as mixture thickens. Add 1/2 cup stock to thin slightly and deepen flavor if desired.

Simmer to thicken

Continue cooking and stirring over medium-low heat until the sauce becomes very thick and pulls away slightly from the sides of the pan, about 8–12 minutes. It should be thick enough to mound on a spoon.

Season and combine with ham

Season the bechamel with 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon freshly grated nutmeg. Stir in the sautéed onion and ham until fully incorporated. Cook for another 1–2 minutes to marry flavors.

Chill the mixture

Transfer the mixture to a shallow baking dish or tray, spread it evenly, cover tightly with plastic wrap (pressing the wrap directly onto the surface to prevent a skin) and refrigerate until firm, at least 2 hours or preferably overnight. Chilling makes shaping easier.

Portion

When the filling is chilled and firm, remove from refrigerator. Use a spoon or small ice cream scoop to portion approximately 1.5 tablespoons to 2 tablespoons of mixture for each croqueta (about 20–24 croquetas depending on size).

Shape

With lightly floured hands (use some of the 1 cup flour), shape each portion into traditional football/oval shapes or small cylinders. Place shaped croquetas on a baking sheet or plate lined with parchment.

Dredge, egg, breadcrumb

Set up a breading station: bowl with 1 cup flour, bowl with 2 beaten eggs, and bowl with 2 cups breadcrumbs. Dredge each croqueta lightly in flour, shake off excess, dip in beaten egg, then roll in breadcrumbs until evenly coated. For an extra-crispy shell, double-coat: refrigerate once briefly then repeat egg and breadcrumb step.

Chill before frying

Place coated croquetas on a tray and refrigerate for 30–45 minutes to firm up the coating. This helps them hold shape while frying.

Heat oil

Pour vegetable oil into a deep skillet or medium saucepan to a depth of about 1 1/2 inches (or use a deep fryer) and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–40 seconds.

Fry croquetas

Working in batches (do not overcrowd), gently lower croquetas into the hot oil and fry until golden brown and heated through, about 2–3 minutes per side depending on size. Use a slotted spoon to turn if needed so they brown evenly.

Drain

Remove croquetas with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a low oven (around 200°F / 95°C) if frying multiple batches.

Arrange croquetas on a platter, sprinkle with chopped fresh parsley if using, and serve hot with lemon wedges on the side or with aioli or romesco for dipping.