Ibérico Ham Croquettes Recipe

Cook aromatics

In a medium sauté pan set over medium heat, melt 2 tbsp of the butter. Add the minced onion and cook, stirring, until translucent and soft, about 5–7 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Add ham

Add the finely diced Ibérico ham to the pan and cook 2–3 minutes to release some fat and flavor. Remove pan from heat and transfer mixture to a bowl; reserve pan (do not wash).

Make roux

In the same pan over medium-low heat, melt the remaining 2 tbsp butter. Sprinkle in 1 cup flour and whisk constantly, cooking the roux 2–3 minutes until it smells nutty and turns a pale blond (do not let it brown).

Add milk and cream

Slowly whisk in warmed whole milk a little at a time to avoid lumps, then whisk in the heavy cream. Continue whisking until the mixture thickens into a smooth, glossy bechamel, about 4–6 minutes.

Combine with ham and season

Return the cooked onion/garlic/ham to the bechamel and stir to combine. Add freshly grated nutmeg, salt, and black pepper. Simmer gently 1–2 minutes, stirring, then remove from heat. Taste and adjust seasoning; Ibérico ham is salty, so be conservative with added salt.

Chill the filling

Transfer the mixture to a shallow container, cover tightly with plastic (press film directly onto the surface to prevent a skin), and chill in the refrigerator until firm, at least 2 hours or up to overnight. The filling should be scoopable and hold shape.

Shape croquettes

When the filling is thoroughly chilled, use two spoons or a small ice-cream scoop to portion about 1.25 tbsp (roughly 20–25 g) per croquette, or shape into small logs (about 1 inch x 2.5 inches) by hand. Place formed croquettes on a parchment-lined tray and chill 20–30 minutes to firm up.

Prepare dredging stations

Place the 0.75 cup flour in a shallow dish, beat the 2 eggs in a second shallow dish, and place the breadcrumbs in a third. Lightly season the flour and breadcrumbs with a pinch of salt and pepper.

Coat croquettes

Dredge each croquette first in flour (shake off excess), then dip into beaten egg, letting excess drip off, and finally roll in breadcrumbs until evenly coated. For an extra-crisp shell, double-coat: repeat egg and breadcrumb step once more. Place coated croquettes back on the tray and refrigerate 15–20 minutes to help the coating adhere.

Heat oil

Pour neutral oil into a heavy pot or deep skillet to a depth of 1.5–2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and turn golden in ~30 seconds.

Fry croquettes

Fry croquettes in batches (do not overcrowd) until golden brown and heated through, about 2–3 minutes per side in a shallow fry or 3–4 minutes total for deep fry depending on size. Turn as needed for even browning. Use a slotted spoon to transfer to a paper-towel-lined tray to drain.

Finish and keep warm

If making large batches, keep cooked croquettes warm in a single layer on a baking sheet in a 200°F (95°C) oven while frying remaining batches. Sprinkle a light pinch of salt immediately after frying, if desired.

Make baconnaise

In a small bowl combine the mayonnaise, finely chopped crispy bacon, lemon juice, smoked paprika, black pepper, hot sauce (if using), and salt. Stir until smooth and taste; adjust lemon or salt as needed. Refrigerate until ready to serve. Let sit at room temperature 10 minutes before serving for best flavor.

Arrange warm croquettes on a platter, garnish with chopped parsley and serve with lemon wedges and the baconnaise on the side for dipping. Croquettes are best served hot and crisp; they can also be reheated in a 375°F (190°C) oven for 8–10 minutes to regain crispness.