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Serrano ham croquettes

Name: Serrano ham croquettes
Prep time: 35 min
Cook time: 25 min
Total time: 4 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 100 g finely chopped serrano ham; 60 g butter; 60 g plain flour; 600 ml warm whole milk; ½ small onion, finely chopped; A pinch of nutmeg; 2 beaten eggs; 120 g breadcrumbs; 50 g plain flour for coating; Olive oil, enough for deep frying

Soft béchamel, finely chopped ham and a thin crisp coating. Make the filling ahead: chilling lets you shape the croquettes without adding excess flour.

Servings4

Preparation35 min

Cooking25 min

Total time4 h

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AI-generated illustrative image.

Method

Soften the onion

Melt the butter and cook the onion gently for 8 minutes, until soft without browning.

Cook the béchamel

Stir in 60 g flour and cook for 2 minutes. Gradually whisk in warm milk. Cook for 10–12 minutes, stirring continuously, until thick and starting to pull away from the pan.

Add ham and chill

Remove from the heat and stir in ham and nutmeg. Taste before salting. Spread into a shallow dish, cover the surface and refrigerate for at least 3 hours, until firm.

Shape and coat

Shape about 20 croquettes. Coat in flour, beaten egg and breadcrumbs, covering the entire surface.

Fry in batches

Heat oil to 175–180 °C and fry a few at a time for 2–3 minutes until golden. Drain and serve hot. If they split, check the coating and chill the filling more thoroughly.

Suggested wine pairing

Brut cava · 8–10 °C

Acidity and bubbles refresh the rich béchamel and complement the crisp coating.

Choose a wine for Spanish ham →

Kitchen tip: Freeze coated croquettes separately on a tray, then transfer to a container. Fry in small batches until the centre is hot throughout.

Editorial recipe. Not yet validated through a documented kitchen test. Editorial standards →