Croquetas de Jamón
Croquetas de Jamón are Spanish ham croquettes made by emulsifying a béchamel with rendered fat, then breading and frying for a crispy exterior.
Contents（4項）▾
Ingredients
- 200 g of jamón serrano, finely chopped
- 50 g of unsalted butter
- 50 g of all-purpose flour
- 500 ml of whole milk
- 3 g salt (about 1/2 tsp)
- 0.5 g nutmeg (a pinch)
- 1 large egg, beaten
- 150 g of breadcrumbs
- 500 ml vegetable oil for deep frying
Steps
1. In a saucepan over medium heat, melt the butter for about 2 minutes. This creates a roux base for your bechamel.
2. Add the flour to the melted butter, stirring constantly for 2-3 minutes to avoid burning, forming a roux.
3. Gradually pour in the milk while whisking continuously to prevent lumps, cooking for 5-7 minutes until the mixture thickens to a creamy consistency.
4. Season the bechamel with 1 teaspoon of salt and a pinch of nutmeg, then stir in the chopped jamón and mix well.
5. Transfer the mixture to a dish, spread it out evenly, and refrigerate for at least 2 hours to firm up.
6. Once set, shape the mixture into small balls or oval shapes, about 2.5 cm in diameter.
7. Dredge each croquette in the beaten egg and then coat with breadcrumbs.
8. Heat the vegetable oil in a deep pan to 180°C (350°F). Fry the croquettes in batches for 3-4 minutes until they are golden brown.
9. Remove the croquettes and place them on paper towels to drain excess oil before serving.
Why this works
The key to a successful croqueta lies in the bechamel sauce, which serves as the creamy base. The roux, made from butter and flour, is cooked for 2-3 minutes to form a paste that thickens when you gradually add milk over 5-7 minutes, resulting in a smooth texture. Incorporating the jamón serrano adds depth and richness. Chilling the mixture for at least 2 hours is crucial; it firms up, making it easier to shape without breaking during frying. If the mixture seems too soft to form into shapes, refrigerate it longer or add a bit more flour to help it hold. The frying temperature is also vital; too low, around 160°C (320°F), and the croquettes will absorb oil and become greasy, while too high, above 190°C (375°F), will cause them to burn before cooking through. Achieving the right balance will yield a crispy exterior and a creamy, savory interior. Mastering this technique not only ensures delicious results but also pays homage to the rich culinary tradition of Spanish croquetas.
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Revision log (Autopilot revise)
- 2026-05-21T05:21:05.090Z · fields: en:steps, en:whyThisWorks, ja:steps, ja:whyThisWorks, imageSpec · reason: auto-revise of quality
- 2026-05-21T05:23:43.945Z · fields: productionStatus · reason: guards_now_pass_after_guard_rule_update