Croquettas Recipe

Prepare aromatics

Heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add the finely minced onion and sweat gently until translucent and soft, about 6–8 minutes. Do not brown. Remove from heat and set aside.

Make the roux and béchamel base

In a heavy saucepan over medium heat, melt 4 tablespoons unsalted butter. When foaming subsides, add 1 cup all-purpose flour and whisk constantly to form a smooth roux, cooking 2–3 minutes to remove the raw flour taste but not to brown it. Slowly add the 3 cups whole milk and 1/2 cup heavy cream in a thin stream while whisking to avoid lumps. Continue to whisk and cook until the mixture thickens to a very thick, smooth paste (like a dense mashed potato), about 6–8 minutes.

Combine jamón and aromatics

Return the softened onion to the sauce, then stir in the finely minced jamón Serrano. Season with 1/4 tsp freshly grated nutmeg, 3/4 tsp salt, and 1/2 tsp freshly ground black pepper. Cook over low heat, stirring constantly, 2–3 minutes to incorporate and to let the jamón release its flavor into the béchamel. Taste and adjust seasoning carefully—jamón is salty, so add more salt sparingly.

Cool and chill

Spread the thick mixture into a shallow pan, cover the surface with plastic wrap (to prevent a skin forming) and refrigerate until fully chilled and firm, at least 2 hours or preferably overnight. When firm, the filling should be scoopable and hold its shape.

Set out three shallow bowls: one with 1 cup all-purpose flour, one with the 3 beaten eggs, and one with the combined 2 cups breadcrumbs and optional 1/2 cup semolina. Using two spoons or your hands (lightly oiled), scoop or form the chilled filling into oblong croquetas about 2 inches long and 1 inch thick. Work quickly so the filling does not warm up.

Dredge each croqueta in flour, shaking off the excess, then dip into the beaten eggs, letting excess drip off, then press into breadcrumbs to fully coat. For an extra-crispy shell, double-dip: chill the coated croquettes 20 minutes, then repeat egg and breadcrumb step once more.

Heat 1.5 liters of vegetable oil in a deep fryer or a large heavy pot to 350°F (175°C). If you do not have a thermometer, test with a small piece of breadcrumb; it should sizzle and brown in about 30–40 seconds. Fry croquetas in batches of 6–8, avoiding crowding, until golden brown and crisp, 2–3 minutes per batch. Turn if necessary to brown evenly.

Use a slotted spoon to transfer croquetas to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a 200°F (95°C) oven while frying remaining croquetas.

In a bowl combine 1 cup mayonnaise, 1/2 cup smoked tomato purée (or finely blended roasted smoked tomatoes), 1 minced garlic clove, 1 tablespoon fresh lemon juice, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth. Taste and adjust acidity or seasoning. If too thick, whisk in up to 1 teaspoon olive oil or a little water to loosen to a dipping-sauce consistency.

Chill the aïoli at least 30 minutes to let flavors meld. If using fresh roasted tomatoes rather than purée, blend until completely smooth before mixing with mayonnaise.

Arrange croquetas on a platter. Spoon or pipe small quenelles of smoked tomato aïoli alongside or serve in a small bowl. Garnish croquetas with a sprinkle of finely sliced chives and microgreens or parsley. Serve immediately while hot and crisp.

Leftovers: store cooled croquetas in an airtight container refrigerated up to 2 days. Re-crisp in a 375°F (190°C) oven 8–10 minutes or in an air fryer; avoid microwaving or they will become soggy.