Croquetas De Jamón Recipe
Homemade ham croquettes with a crispy coating.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Croquette Mixture
For the Coating
Method
Prepare the Croquette Mixture
- 1
- 2
Make the Roux
Add the all-purpose flour to the saucepan and stir continuously for about 2 minutes to form a roux.
- 3
Add Milk
Gradually pour in the milk while continuously stirring to avoid lumps. Cook until the mixture thickens, about 5 minutes.
- 4
Combine Ingredients
Stir in the chopped ham, nutmeg, salt, and black pepper. Mix well until everything is combined.
- 5
Cool the Mixture
Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or until completely cooled.
Shape and Coat the Croquettes
- 6
Form the Croquettes
Once the mixture is cooled, scoop out about 2 tablespoons of the mixture and roll it into a cylindrical shape to form a croquette. Repeat until all the mixture is shaped.
- 7
- 8
Coat Each Croquette
Dip each croquette in the beaten egg, ensuring it is fully coated, then roll it in the breadcrumbs until evenly coated.
Fry the Croquettes
- 9
Heat Oil
In a large frying pan, heat vegetable oil over medium-high heat until it reaches about 350°F (175°C).
- 10
Fry the Croquettes
Carefully place a few croquettes in the hot oil, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes on each side.
- 11
Drain and Serve
Remove the croquettes from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot.
