Jamón Serrano Croquetas Recipe

Prepare aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced onion and a pinch of salt and sweat until translucent, about 5 minutes. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant; remove from heat.

Make roux

In a heavy saucepan set over medium heat, melt 4 tablespoons unsalted butter. Add 6 tablespoons flour and whisk constantly for 1–2 minutes until the raw flour smell is gone but the roux has not browned.

Add liquids

Gradually whisk in 3 cups warm whole milk and 1 cup warm stock in two or three additions to avoid lumps. Whisk continuously until mixture thickens and is smooth, about 6–8 minutes. Reduce heat to low.

Finish filling

Fold the cooked onions and garlic into the béchamel. Stir in 1.5 cups finely chopped jamón serrano and 1 cup grated Manchego cheese. Season with 1/2 teaspoon freshly ground black pepper, 1/8 teaspoon grated nutmeg and 1/4 teaspoon kosher salt (taste and adjust; serrano is salty so be cautious). Cook on low, stirring, 1–2 minutes until cheese melts and mixture is cohesive and thick enough to mound. If it's too loose, cook another 1–2 minutes. Transfer mixture to a shallow baking dish, press into an even layer, cover tightly with plastic wrap (press wrap onto surface to prevent skin) and chill in refrigerator at least 2 hours or until firm (preferably 4 hours).

Shape croquetas

Line a baking sheet with parchment. Dust your hands with a little flour. Using a spoon or small cookie scoop, portion out about 1.5 tablespoons (approximately 20–25 g) of the chilled filling and shape into small cylinders or ovals (about 1 x 2 inches). Place on the prepared sheet and continue until all filling is used. If mixture softens while shaping, return to fridge for 15–20 minutes.

Set up breading station

Place 3/4 cup flour in one shallow bowl. In a second bowl, whisk 2 large eggs with 2 tablespoons milk until smooth. Place 2 cups breadcrumbs in a third bowl.

Bread the croquetas

Working in batches, dredge each croqueta in flour (tap off excess), dip into the egg wash, then roll in breadcrumbs to coat evenly. For an extra-crisp shell, do a second dip in egg and breadcrumbs. Place coated croquetas on a clean tray and refrigerate 15 minutes to set the crust.

Fry until golden

Pour about 4 cups vegetable oil into a deep skillet or Dutch oven and heat to 350°F (175°C). Fry croquetas in small batches, careful not to overcrowd, turning occasionally, until golden brown and heated through, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Keep warm on an oven tray in a low oven (200°F / 95°C) while frying remaining batches.

Whisk together 1/2 cup mayonnaise, 1 grated garlic clove, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1/8 teaspoon smoked paprika, 1/8 teaspoon salt and a pinch of black pepper until smooth. Taste and adjust acidity or salt. Chill until ready to serve.