These Croquetas de Jamon (Spanish ham croquettes) are a beloved tapas classic: a silky béchamel filling studded with jamón serrano and coated in golden, crunchy breadcrumbs. They make an elegant appetizer or a satisfying snack and are surprisingly simple to prepare at home.
You might also enjoy these easy appetizers: bruschetta with halloumi, roasted garlic and spinach dip, crispy chicken tenders, and a variety of open-faced tartines.
⭐️ Why this recipe works
- Creamy béchamel filling: A rich, smooth interior that contrasts with the crunch.
- Authentic Spanish flavor: Finely chopped jamón serrano brings a salty, savory depth.
- Crispy exterior: Breadcrumbs fry to a perfect golden crust.
- Simple ingredients: Pantry-friendly components make this accessible.
- Versatile: Serve as tapas, party food, or an elegant appetizer.
🧾 Ingredients notes
- Butter: Provides richness and is the base for the roux.
- Onion: Adds gentle sweetness and depth when softened.
- Jamón serrano: Cured Spanish ham gives the croquetas their signature flavor.
- Full-fat milk: Yields a smooth, creamy béchamel.
- All-purpose flour: Thickens the sauce and helps the filling set.
- Nutmeg: A pinch brightens the béchamel with warm aroma.
- Salt and white pepper: Season carefully; white pepper keeps the sauce pale.
- Eggs and breadcrumbs: For a secure, crispy coating.
- Vegetable oil: Neutral oil for deep-frying to an even golden color.
See the recipe card below for exact quantities and full instructions.
👩🏻🍳 Here’s how to make it
Easy Croquetas de Jamon — step-by-step
- Prepare the béchamel: Melt the butter over medium heat, sauté the finely chopped onion and jamón serrano until the onion is translucent. Warm the milk in a separate pan until almost boiling.
- Make the roux: Add the flour to the onion and ham, cooking and stirring for about 5 minutes so the raw flour taste cooks out. Gradually whisk in the hot milk until the sauce is thick and smooth.
- Season and simmer: Bring to a gentle boil, then reduce the heat. Stir in nutmeg, salt, and white pepper and simmer gently for about 40 minutes, whisking occasionally, until the béchamel is very thick.
- Chill the mixture: Spread the béchamel onto a parchment-lined tray, cover the surface with plastic wrap to prevent a skin, and refrigerate until firm — at least 3 hours.
- Form the croquettes: Turn the chilled béchamel onto a floured surface, cut into portions (about 1½” pieces), and roll into balls with floured hands.
- Bread the croquettes: Beat the eggs in a bowl, place breadcrumbs on a plate, dip each ball in egg, then roll in breadcrumbs. For extra crispness, repeat the egg-and-breadcrumb step. Chill before frying or freeze for later.
- Fry until golden: Heat oil to around 350°F (175°C). Fry croquettes in small batches until evenly golden, about 1–2 minutes per batch. Drain on paper towels and serve hot.
📖 Substitutions and variations
- Add cheese: Stir grated Manchego or another hard cheese into the béchamel for extra flavor.
- Alternative hams: Use prosciutto or cooked ham if jamón serrano isn’t available; smoked bacon adds a different, smoky note.
- Fresh herbs: Fold in chopped parsley or thyme for brightness.
- Gluten-free option: Use gluten-free flour and breadcrumbs to adapt the recipe.
- Lower-fat method: Finish in an air fryer at 375°F for a crisp result with less oil.
💡 Chef’s Guide: Expert Tips
From professional kitchens: a few small details make a big difference.
- Keep oil temperature steady: Use a thermometer to hold around 350°F. Too hot burns the exterior; too cool makes them greasy.
- Double breading: A second egg-and-breadcrumb dip gives extra crunch and better protection during frying.
- Rest before frying: Chill breaded croquettes at least 30 minutes so they hold their shape when fried.
- Uniform portions: Use a small scoop for consistent size and even cooking.
🍯 Storing and reheating leftovers
- Fridge: Store cooled croquettes in an airtight container for up to 3 days.
- Freezer: Freeze uncooked, breaded croquettes in a single layer, then transfer to a freezer bag for up to 3 months. Fry from frozen, adding 1–2 minutes to the cooking time.
- Reheat: Warm in a 350°F oven for 10–15 minutes, or use an air fryer at 375°F for 5–7 minutes to restore crispness.
❓Recipe FAQs
Yes — prosciutto, cooked ham, or even small amounts of crisped bacon can be used, though each will change the flavor profile slightly.
Classic pairings include aioli, romesco, spicy mayo, or simply a squeeze of lemon to cut the richness.
Make sure the béchamel is fully chilled and firm before shaping. Avoid overcrowding the pan and keep the oil at a steady temperature.
If too thick, whisk in a little warm milk until smooth. If too thin, continue to cook gently until it reaches a firm, pipeable consistency.
More Easy Appetizer Recipes:
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Croquetas De Jamón
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Ingredients
- 3½ tablespoons butter
- ⅓ small onion, finely chopped
- 2½ ounces jamón serrano, finely chopped
- 3½ cups full-fat milk
- ½ cup plus 1 tablespoon all-purpose flour, plus extra for rolling
- Pinch of freshly grated nutmeg
- 1 teaspoon salt
- Pinch of ground white pepper
- 2 eggs
- ½ cup dried breadcrumbs
- Vegetable oil for deep-frying
Instructions
Prepare the béchamel:
- Melt butter, add onion and jamón serrano, and cook until the onion is translucent. Heat the milk until almost boiling.
Make the roux:
- Stir in the flour and cook for 5 minutes. Gradually whisk in hot milk until thick and smooth.
Season and simmer:
- Reduce heat, add nutmeg, salt, and pepper, and simmer about 40 minutes, whisking occasionally. Adjust seasoning.
Chill the béchamel:
- Spread into a parchment-lined tray, press plastic wrap directly onto the surface, and refrigerate at least 3 hours.
Form the croquettes:
- Turn the chilled mixture onto a floured surface, cut into portions, and roll into balls.
Bread the croquettes:
- Beat eggs, place breadcrumbs on a plate, dip each croquette in egg and then in breadcrumbs. Chill or freeze as needed.
Fry the croquettes:
- Heat oil to 350°F and fry in small batches until golden and crisp. Drain on paper towels.
Notes
- Consistency: The béchamel must be thick enough to hold its shape when chilled and cut.
- Chilling: Allow adequate chilling time — it makes shaping much easier.
- Storage: Unfried croquettes freeze well; fry from frozen adding a minute or two to the cook time.
Nutrition
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Carbohydrates: 13 g
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Protein: 7 g
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Fat: 9 g
Meet the Chef!
Hi, I’m Debs — a Cordon Bleu–trained chef and recipe developer. I create reliable, flavourful recipes and share practical tips from my years in professional kitchens to help you get great meals on the table with confidence.
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